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Roasted Vegetable and Chickpea Quinoa Buddha Bowl

Roasted Vegetable and Chickpea Quinoa Buddha Bowl

This Buddha bowl features a base of fluffy quinoa topped with spiced roasted chickpeas and a variety of roasted vegetables, all drizzled with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

The Base & Protein
  • 1 cup White Quinoa Fluffy, cooked quinoa
  • 1 can Spiced Roasted Chickpeas Canned or soaked chickpeas tossed in olive oil, paprika, and cumin
The Roasted Vegetables
  • 1 medium Zucchini Thick rounds, grilled or roasted
  • 1 medium Sweet Potato Wedges Roasted until caramelized
  • 1 cup Broccoli Florets Charred slightly
  • 1 large Red Onion Wedges roasted to soften
The Dressing & Garnish
  • ¼ cup Creamy Tahini Dressing Blend of tahini, lemon juice, garlic, and maple syrup
  • ¼ cup Fresh Parsley Finely chopped
  • to taste teaspoon Black Pepper Freshly cracked

Equipment

  • Oven
  • Baking sheet

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cook the quinoa according to package instructions.
  3. Spread chickpeas on a baking sheet, drizzle with olive oil, paprika, and cumin, and roast for 20 minutes.
  4. Add zucchini, sweet potato, broccoli, and red onion to the baking sheet and roast for an additional 15 minutes.
  5. In a bowl, combine tahini, lemon juice, garlic, and maple syrup to make the dressing.
  6. Assemble the bowls by placing quinoa at the base, topped with roasted vegetables and chickpeas, and drizzle with tahini dressing.
  7. Garnish with fresh parsley and black pepper.

Notes

You can customize the vegetables based on your preference. Consider adding spinach or kale for extra greens.