LunchMain Course

Buddha Bowl with Tahini Dressing

Name: Buddha Bowl with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: american
Ingredients: 0.5 cup quinoa uncooked; 1 cup water; 1 pcs sweet potato peeled and diced into 1-inch cubes; 1 cup broccoli cut into florets; 1 can chickpea rinsed and drained; 2 tbsp olive oil; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp salt; 0.25 tsp black pepper; 2 cup mixed greens; 3 tbsp tahini; 2 tbsp lemon juice freshly squeezed; 2 tbsp water; 1 tsp maple syrup; 1 clove garlic minced; 0.13 tsp salt

This vibrant Buddha bowl features a medley of roasted vegetables, fluffy quinoa, and crisp greens. It's all brought together with a creamy, tangy tahini dressing, offering a satisfying and nutritious meal.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Medium
Per serving: 713 kcal

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

bowl

0.5 cupquinoa, uncooked
1 cupwater
1 pcssweet potato, peeled and diced into 1-inch cubes
1 cupbroccoli, cut into florets
1 canchickpea, rinsed and drained
2 tbspolive oil
0.5 tsppaprika
0.5 tspgarlic powder
0.25 tspsalt
0.25 tspblack pepper
2 cupmixed greens

dressing

3 tbsptahini
2 tbsplemon juice, freshly squeezed
2 tbspwater
1 tspmaple syrup
1 clovegarlic, minced
0.13 tspsalt

Equipment

fork · lid · saucepan · oven · whisk · baking sheet · parchment paper · mixing bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 5 min
2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
About 20 min
Cook’s note: Do not lift the lid while the quinoa is cooking.
3
Fluff the cooked quinoa with a fork and set aside.
4
On the prepared baking sheet, combine the sweet potato, broccoli, and chickpeas. Drizzle with olive oil, paprika, garlic powder, salt, and black pepper.
About 5 min
Cook’s note: Ensure vegetables are in a single layer for even roasting.
5
Toss gently to coat all the vegetables and chickpeas evenly.
6
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
About 25 min
Cook’s note: Keep an eye on the broccoli to prevent it from burning.
7
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and creamy.
About 5 min
Cook’s note: Add more water a teaspoon at a time if the dressing is too thick.
8
To assemble the bowls, divide the mixed greens between two serving bowls.
9
Top with equal portions of cooked quinoa and the roasted vegetables and chickpeas.
10
Drizzle generously with the tahini dressing and serve immediately.

Per serving

Nutrition

76%Score

Calories: 712.6kcal
Protein: 22.3g
Carbs: 90.3g
Fat: 31.8g
Fibre: 17.7g
Sugar: 12.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

Reheat roasted vegetables in a microwave or oven until warm. Quinoa can be reheated or served cold. Dressing should not be heated.