Buddha Bowl Quinoa Roasted Sweet Potatoes (Printable)

Fluffy quinoa with caramelized sweet potatoes, crispy chickpeas, fresh veggies, and creamy garlic tahini for a perfect balance of flavors and textures.

# What You'll Need:

→ Grain Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Sweet Potatoes

04 - 2 medium sweet potatoes, peeled and diced
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste

→ Crispy Chickpeas

09 - 1 can (15 ounces) chickpeas, drained and rinsed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
14 - Salt to taste

→ Fresh Vegetables

15 - 1 cup baby spinach or mixed greens
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 medium avocado, sliced
19 - 1/4 cup shredded red cabbage
20 - 2 tablespoons fresh cilantro, chopped (optional)

→ Garlic Tahini Dressing

21 - 1/3 cup tahini
22 - 2 tablespoons lemon juice
23 - 2 tablespoons water, plus more as needed
24 - 1 tablespoon olive oil
25 - 1 to 2 garlic cloves, minced
26 - 1 teaspoon maple syrup or agave
27 - 1/4 teaspoon salt

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - On a baking sheet, toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, turning once, until golden and tender.
04 - Pat chickpeas dry with a towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking halfway, until crispy.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth, adding more water for desired consistency.
06 - Divide quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing. Garnish with fresh cilantro if desired.

# Expert Tips:

01 -
  • Every element comes together in under an hour, with most of the cooking time being hands-off oven work while you prep veggies.
  • The combination of warm roasted components and fresh crisp vegetables creates this textural contrast that keeps you interested in every bite.
  • It's endlessly customizable based on what's in your kitchen, so you'll never feel bored making it twice.
  • One creamy dressing ties everything together so beautifully that it tastes far more impressive than the effort involved.
02 -
  • The difference between chickpeas that are merely roasted and chickpeas that are genuinely crispy comes down to that single step of patting them dry first, which I learned after several batches that turned out chewy instead of crunchy.
  • The tahini dressing will thicken as it sits, so make it slightly looser than you think you want it if you're serving the bowls later, since it keeps getting thicker.
  • Rinsing the quinoa is non-negotiable if you want to avoid that slightly soapy taste that catches so many people off guard the first time they make it.
03 -
  • Make extra tahini dressing and store it in a jar in the fridge for up to five days because you'll find yourself drizzling it on everything from roasted vegetables to grain salads once you realize how good it is.
  • Prep all your vegetables the night before and store them separately so assembly takes five minutes flat on busy days, turning this into a weeknight solution instead of just a weekend project.
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