📝 About This Recipe
This vibrant Buddha Bowl is a nutritional powerhouse that celebrates the earthy sweetness of caramelized root vegetables paired with the nutty bite of fluffy quinoa. Inspired by the holistic 'macro bowl' movement, it balances complex carbohydrates, plant-based proteins, and healthy fats for a lunch that leaves you energized rather than sluggish. The star of the show is our signature lemon-tahini dressing, which ties the warm roasted elements and crisp fresh greens together in a velvet-smooth embrace.
🥗 Ingredients
The Roasted Base
- 2 medium Sweet Potatoes (scrubbed and cut into 1/2-inch cubes)
- 15 oz can Chickpeas (drained, rinsed, and patted very dry)
- 1 large head Broccoli (cut into bite-sized florets)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin (ground)
The Grains and Greens
- 1 cup Quinoa (uncooked, rinsed thoroughly)
- 2 cups Vegetable Broth (for cooking the quinoa)
- 4 cups Kale (stems removed and leaves massaged with a drop of oil)
- 1 cup Red Cabbage (thinly shredded)
Lemon-Tahini Dressing
- 1/3 cup Tahini (well-stirred)
- 1 large Lemon Juice (freshly squeezed)
- 1 tablespoon Maple Syrup (or agave nectar)
- 1 clove Garlic (grated or finely minced)
- 2-4 tablespoons Warm Water (to reach desired consistency)
For Garnish
- 1 large Avocado (sliced or diced)
- 2 tablespoons Hemp Hearts (for a protein boost)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
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2
In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, and a generous pinch of salt and pepper. Spread them in a single layer on the first baking sheet.
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3
In the same bowl, toss the dried chickpeas with 1 tablespoon of olive oil, the remaining paprika, and the cumin. Spread them on the other side of the sweet potato baking sheet or a separate sheet.
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4
Roast the sweet potatoes and chickpeas for 15 minutes. While they roast, toss the broccoli florets with the remaining tablespoon of olive oil and a pinch of salt.
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5
Remove the baking sheet from the oven, flip the potatoes, and add the broccoli florets to the tray. Return to the oven for another 15-20 minutes until the potatoes are tender and the broccoli has charred edges.
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6
While vegetables roast, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
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7
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork to ensure it stays light and airy.
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8
Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic in a small bowl. The mixture may seize and thicken at first—this is normal!
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9
Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency like heavy cream.
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10
Place the kale in a bowl with a tiny drop of oil and a pinch of salt. Massage the leaves with your hands for 1-2 minutes until they become dark green and tender.
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11
To assemble, divide the fluffy quinoa among four deep bowls. Arrange the massaged kale and shredded cabbage over the grain base.
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12
Artfully nestle the roasted sweet potatoes, crispy chickpeas, and charred broccoli into the bowls. Top each with 1/4 of an avocado.
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13
Drizzle the lemon-tahini dressing generously over the entire bowl and finish with a sprinkle of hemp hearts and fresh parsley.
💡 Chef's Tips
For the crispiest chickpeas, ensure they are bone-dry before oiling; use a clean kitchen towel to roll them around and remove any loose skins. Massage your kale! This physical breakdown of the fibers makes it much easier to digest and removes the bitter edge. If you're meal prepping, store the dressing separately and only add the avocado right before serving to prevent browning. Don't crowd the roasting pan; if the vegetables are too close together, they will steam rather than roast and won't get those delicious caramelized edges. You can swap quinoa for brown rice or farro if you prefer a chewier grain texture.
🍽️ Serving Suggestions
Pair this bowl with a chilled Hibiscus Iced Tea or a sparkling lemon water to cut through the richness of the tahini. A side of spicy kimchi or pickled red onions adds a wonderful probiotic punch and acidic brightness. Serve with a slice of toasted sourdough rubbed with a garlic clove for extra heartiness. For a spicy kick, add a swirl of Sriracha or a pinch of red pepper flakes over the top.