Quinoa Buddha Bowl Recipe

Quinoa Buddha Bowl Recipe

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 can chickpeas, drained and rinsed
  • 1 sweet potato, cubed
  • Olive oil
  • Salt and pepper, to taste
  • 1 tsp paprika
  • 1 cup kale, chopped
  • 1 avocado, sliced

 

Tahini sauce:

  • 2 tbsp tahini
  • Lemon juice (to taste)
  • Water (to thin)

Instructions

  1. Cook Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork (makes about 3 cups cooked).
  2. Roast Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25 minutes until crispy.
  3. Roast Sweet Potato: On a separate baking sheet, toss sweet potato cubes with olive oil, salt, and pepper. Roast alongside chickpeas for 25 minutes, until tender.
  4. Prepare Kale: In a bowl, massage kale with a drizzle of olive oil until softened.
  5. Assemble Bowl: Start with a base of quinoa. Top with roasted chickpeas, sweet potato, massaged kale, and sliced avocado.
  6. Make Tahini Sauce: In a small bowl, mix tahini with lemon juice and enough water to reach desired consistency. Drizzle over the assembled bowl.

Nutrition Per Serving

  • Calories: 450
  • Protein: 15g
  • Carbs: 52g
  • Fiber: 12g
  • Healthy Fats: 22g

Prep Tip

Roast chickpeas and sweet potatoes together for efficiency. Cook quinoa ahead of time for a quick assembly! Enjoy your nutritious and delicious Quinoa Buddha Bowl! 🥗✨

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