Colorful Buddha Bowl (Print version)
A vibrant grain bowl loaded with roasted chickpeas, fresh veggies, and creamy tahini dressing for a wholesome meal.
# What goes in:
→ Grains
01 - 1 cup (200 g) quinoa, rinsed
02 - 1 3/4 cups (400 ml) water
03 - Pinch of salt
→ Vegetables
04 - 2 medium carrots, julienned
05 - 1 avocado, sliced
06 - 1 cup (200 g) cherry tomatoes, halved
07 - 1 small cucumber, sliced
08 - 3.5 oz (100 g) red cabbage, finely shredded
09 - 3.5 oz (100 g) baby spinach
→ Protein
10 - 1 can (14 oz / 400 g) chickpeas, drained and rinsed
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp ground cumin
14 - Salt and pepper, to taste
→ Tahini Dressing
15 - 3 tbsp tahini
16 - 2 tbsp fresh lemon juice
17 - 1 tbsp maple syrup
18 - 1 tbsp gluten-free soy sauce (tamari)
19 - 2–3 tbsp water, to thin
→ Toppings
20 - 2 tbsp roasted sesame seeds
21 - 2 tbsp fresh cilantro or parsley, chopped
# Cooking steps:
01 - Combine rinsed quinoa, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
02 - Preheat oven to 400°F (200°C). Toss the drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking tray and roast for 20 minutes, shaking the tray halfway through, until golden and crispy.
03 - While the quinoa and chickpeas cook, wash and prep all vegetables. Julienne the carrots, slice the avocado and cucumber, halve the cherry tomatoes, finely shred the red cabbage, and rinse the baby spinach. Set aside on a clean work surface.
04 - In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, and gluten-free soy sauce until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable, drizzle-friendly consistency.
05 - Divide the fluffy quinoa among four bowls. Arrange the julienned carrots, sliced avocado, halved cherry tomatoes, sliced cucumber, shredded red cabbage, and baby spinach in colorful sections over each bed of quinoa. Top with the crispy roasted chickpeas.
06 - Drizzle the tahini dressing generously over each bowl. Sprinkle with roasted sesame seeds and chopped fresh cilantro or parsley. Serve immediately while the chickpeas are still warm and crisp.
# Tips from flavorandfeast:
01 -
- The tahini dressing is the kind of thing you will start putting on everything, from roasted potatoes to morning toast.
- It genuinely takes one pan and one pot, and the rest is just washing and arranging vegetables, which is oddly calming.
02 -
- Do not skip rinsing the quinoa, even if the package says pre rinsed, because one bitter batch will teach you this lesson forever.
- Let the chickpeas dry thoroughly after draining before tossing with oil, because moisture is the enemy of crispiness.
03 -
- Double the dressing recipe because you will absolutely want it later in the week on salads, grain bowls, or even drizzled over scrambled eggs.
- Arranging vegetables in separate sections instead of piling them together makes the bowl look professional with zero extra effort.