Quinoa Buddha Bowl with Tahini Dressing – Plant-Based Power Bowl

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups kale, chopped and stems removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large sweet potato, cubed
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons sesame seeds

Instructions:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Toss cubed sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet.
3. Roast sweet potato for 25-30 minutes, flipping halfway through, until golden and tender.
4. While sweet potato roasts, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
6. Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork.
7. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth and creamy.
8. Heat remaining olive oil in a skillet. Add chickpeas and cumin, cooking for 5 minutes until slightly crispy.
9. Massage kale with a small amount of olive oil for 1 minute to soften the leaves.
10. Assemble bowls by dividing quinoa, roasted sweet potato, chickpeas, kale, cabbage, and avocado among four bowls. Drizzle with tahini dressing and sprinkle with sesame seeds.

Nutrition (per serving):

Calories: 465 | Protein: 15g | Carbs: 58g | Fiber: 14g | Fat: 20g

Why This Recipe Works

Buddha bowls are all about balance – combining grains, proteins, vegetables, and healthy fats in one nourishing meal. The quinoa provides complete protein, while roasted sweet potato adds natural sweetness and complex carbs. Crispy chickpeas deliver extra protein and satisfying texture. The creamy tahini dressing ties everything together with rich, nutty flavor. This bowl is completely plant-based yet so filling and nutritious that you won’t miss meat at all.

Health Benefits

• Complete Plant Protein: Quinoa is one of the few plant foods containing all nine essential amino acids, making it a complete protein source.
• Exceptional Fiber: With 14 grams of fiber per serving, this bowl supports digestive health and helps maintain healthy cholesterol levels.
• Antioxidant Rich: Kale, purple cabbage, and sweet potato provide powerful antioxidants that fight inflammation and cellular damage.
• Healthy Fats: Tahini and avocado deliver monounsaturated fats that support heart health and nutrient absorption.

Chef’s Tips for Perfect Results

• Rinse Your Quinoa: Always rinse quinoa before cooking to remove the bitter saponin coating. This makes a huge difference in taste.
• Crispy Chickpea Secret: Pat chickpeas completely dry before cooking. The drier they are, the crispier they’ll get in the pan.
• Meal Prep Friendly: Prepare all components separately and store in the fridge for 4 days. Assemble bowls fresh each day.
• Tahini Consistency: If dressing is too thick, add water one teaspoon at a time until it reaches a drizzle-able consistency.

Frequently Asked Questions

Can I use brown rice instead of quinoa?

Absolutely! Brown rice works great. Cook it according to package directions, usually about 40-45 minutes.

What if I don’t like tahini?

Try a peanut sauce, almond butter dressing, or simple lemon-olive oil vinaigrette instead. Each brings different flavors.

Is this bowl good cold?

Yes! It’s delicious both warm and cold. The quinoa and chickpeas can be served at room temperature or chilled.

Final Thoughts

This quinoa buddha bowl represents the best of plant-based eating – colorful, nutritious, and absolutely delicious. It’s a complete meal in one bowl that delivers sustained energy and incredible nutrition. Whether you’re vegan, vegetarian, or just looking to eat more plants, this recipe will become a weekly staple.