Salads & Bowls Free recipe

Buddha Bowl

Few fresh, crisp dishes are as reliable as Buddha Bowl: a wholesome bowl of grains, roasted veggies, and tahini drizzle. It comes together in about 30 minutes, which makes it an easy weeknight option.

Prep: 5 min Cook: 25 min Total: 30 min

30Minutes

2Servings

4.9Rating

EasyLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
Leftovers hold up well for lunch the next day.
Freezes well, so it is worth doubling the batch.

Ingredients

Makes 2 servings

1 cup cooked quinoa
1 sweet potato, cubed and roasted
1 cup chickpeas, roasted
2 cups baby spinach
1/2 avocado, sliced
1/4 cup shredded carrot
For dressing: 3 tbsp tahini, 1 tbsp lemon juice, 1 clove garlic, water to thin

Estimated Nutrition (per serving)

350Calories

9gFat

54gCarbs

14gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Roast the sweet potato and chickpeas at 425 degrees F for 25 minutes until golden, tossed with a little oil and salt.
Step 2
Whisk the tahini, lemon juice, and garlic, adding water a spoon at a time until pourable.
Step 3
Divide the cooked quinoa between two bowls.
Step 4
Arrange the spinach, roasted sweet potato, chickpeas, avocado, and carrot on top in sections.
Step 5
Drizzle generously with the tahini dressing.
Step 6
Serve warm or at room temperature.

Cook's tips

Dress it just before serving so the greens stay crisp instead of wilting.
Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking