Save I started making Buddha bowls on Sunday evenings when I needed something colorful to reset after a long week. There was something calming about chopping vegetables into neat little piles, watching sweet potatoes turn golden in the oven, and knowing I could eat something bright and filling without much fuss. The first time I drizzled tahini dressing over everything, I used too much garlic and my kitchen smelled like a Middle Eastern restaurant for two days. Now I know exactly how much to use, and honestly, I still sometimes add extra anyway.
I made this for a friend who swore she didnt like healthy food, and she went quiet for about five minutes while she ate. Then she asked for the recipe, which felt like winning something. The trick was making sure the chickpeas were actually crispy and the sweet potatoes had those caramelized edges. She told me later she made it three times that month, each time tweaking the vegetables to whatever she had on hand.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, I learned this the soapy way and now I never skip it.
- Sweet potatoes: Cut them into similar sized pieces so they roast evenly, and dont crowd the pan or theyll steam instead of caramelize.
- Chickpeas: Pat them really dry with a towel, the moisture is the enemy of crispiness and I spent too many bowls with sad soggy chickpeas before I figured that out.
- Tahini: It will seize up and look broken when you first add the lemon juice, but keep whisking and adding water until it turns smooth and creamy like magic.
- Fresh vegetables: Use whatever looks good and crisp, this is where you can clean out your crisper drawer and feel virtuous about it.
- Garlic: Fresh minced garlic makes the dressing sing, but if you only have garlic powder, use about half a teaspoon and dont tell anyone.
- Smoked paprika: It adds a subtle warmth that makes the whole bowl feel more interesting without being spicy.
Instructions
- Get the oven hot and start the quinoa:
- Preheat your oven to 425 degrees F and get the quinoa going on the stove so everything finishes around the same time. The quinoa will sit happily covered while you finish the roasted components.
- Roast the sweet potatoes:
- Toss the diced sweet potatoes with olive oil and spices, then spread them out on a baking sheet in one layer with space between each piece. Roast for 25 to 30 minutes, flipping them halfway so they get golden and caramelized on multiple sides.
- Make the chickpeas crispy:
- Dry those chickpeas thoroughly, toss them with oil and spices, and roast on a separate pan for 20 to 25 minutes, giving the pan a shake halfway through. Theyll crisp up as they cool, so dont worry if they seem a little soft right out of the oven.
- Whisk together the dressing:
- Combine tahini, lemon juice, water, olive oil, garlic, maple syrup, and salt in a small bowl, whisking until it transforms from a gloppy mess into a smooth pourable sauce. Add more water a tablespoon at a time if you want it thinner.
- Build your bowls:
- Fluff the quinoa and divide it among four bowls, then arrange the roasted vegetables, crispy chickpeas, and all the fresh colorful toppings in sections or piles. Drizzle the tahini dressing generously over everything and finish with fresh cilantro if you like that sort of thing.
Save This bowl became my go to whenever I needed to feel like I had my life together, even when I absolutely did not. There is something about eating a rainbow of vegetables from a big bowl that makes you feel capable and nourished. I have made it for meal prep Sundays, for impressing dates, for using up random vegetables before they went bad, and it has never let me down.
Making It Your Own
The beauty of a Buddha bowl is that it is really just a template, not a rigid recipe. I have swapped the quinoa for farro when I wanted something chewier, used roasted broccoli instead of sweet potatoes when that is what I had, and added pickled onions for tang. Sometimes I throw in leftover roasted vegetables from dinner the night before. The tahini dressing is the one constant, the thing that ties all the random components together into something that tastes intentional.
Storing and Meal Prep
I like to roast the sweet potatoes and chickpeas, cook the quinoa, and make the dressing all on Sunday, then store them separately in the fridge. The fresh vegetables I chop the night before or the morning of, depending on how organized I am feeling. Keep the dressing in a jar and shake it before using, because it will separate and thicken in the fridge. Assembled bowls keep for a day or two, but the chickpeas lose their crunch, so I add those fresh if I can.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I serve it alongside warm pita bread or add a dollop of hummus for extra creaminess. It works warm, cold, or at room temperature, which makes it great for packed lunches or picnics. If you are feeding people who are skeptical of vegetables, let them build their own bowls and choose their toppings, it makes the whole thing feel more fun and less like health food.
- Try adding a sprinkle of hemp seeds or toasted sesame seeds for extra crunch and nutrition.
- A squeeze of fresh lemon juice right before eating brightens everything up.
- If you want more protein, add some baked tofu or tempeh alongside the chickpeas.
Save This bowl has become one of those recipes I make without thinking, the kind where my hands know what to do and I can let my mind wander. I hope it becomes that for you too, something nourishing and easy and satisfying that you can return to again and again.
Recipe Guide
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the quinoa, roast the sweet potatoes and chickpeas up to 4 days in advance. Store components separately in airtight containers and assemble when ready to serve. Keep the dressing separate and add just before eating.
- → What can I substitute for tahini?
If you cannot use tahini, try almond butter, cashew butter, or sunflower seed butter as alternatives. For a sesame-free option, Greek yogurt or a creamy avocado-based dressing also works well with these flavors.
- → How do I get the chickpeas really crispy?
Pat the chickpeas thoroughly dry with a clean towel before seasoning. Roast at 425°F and shake the pan halfway through cooking. Avoid overcrowding the baking sheet—use two sheets if needed. Let them cool slightly on the pan to maximize crispiness.
- → Is this bowl gluten-free?
Yes, this bowl is naturally gluten-free when using certified gluten-free quinoa and checking all ingredient labels for potential cross-contamination. The tahini dressing contains no gluten, making this a safe option for those avoiding gluten.
- → Can I add protein to this bowl?
While chickpeas and quinoa provide protein, you can add grilled chicken, baked tofu, or pan-seared shrimp for extra protein. Sliced hard-boiled eggs or cooked lentils also work well without overpowering the fresh flavors.
- → What other grains work in place of quinoa?
Brown rice, farro, bulgur, or cauliflower rice all make excellent grain bases. Each brings a slightly different texture and cooking time, so adjust preparation accordingly. Cauliflower rice cooks fastest at just 5-8 minutes.