Quinoa Buddha Bowl with Roasted Vegetables

The first time I made these Buddha bowls, it was a Tuesday evening after a particularly chaotic day at work. I needed something that felt nourishing but didn't require thinking, and the combination of roasting vegetables and simmering grain became its own kind of meditation. Now, this bowl has become my go-to when I want to feel grounded and well-fed without spending hours in the kitchen.

My roommate walked in when I was drizzling that tahini dressing over the bowls and immediately asked for a spoon. We ended up eating standing up at the counter, and she declared it better than any overpriced bowl she'd ordered downtown. Since then, I've learned to double the tahini dressing because it somehow vanishes faster than the vegetables themselves.

Ingredients

• 1 cup quinoa: Rinse thoroughly under cold water until the water runs clear, this removes the natural coating that can make cooked quinoa taste bitter
• 2 cups water: Use filtered water if possible, it makes a subtle difference in the final flavor of your grain
• 1/2 tsp salt: A small amount goes into the cooking water, but save most seasoning for the final bowl
• 1 medium sweet potato: Peel and cube into bite sized pieces, about 1/2 inch, so they roast at the same rate as the other vegetables
• 1 red bell pepper: Dice into similar sized pieces, the sweetness balances beautifully with the earthy quinoa
• 1 small zucchini: Slice into rounds or half moons, try not to cut too thin or they'll dry out in the oven
• 1 cup broccoli florets: Cut into uniform small florets so they get nicely charred edges without burning
• 2 tbsp olive oil: This helps the vegetables caramelize and develop those crispy, golden edges we're after
• 1/2 tsp smoked paprika: Adds a subtle smoky depth that makes simple roasted vegetables taste extraordinary
• Salt and black pepper: Be generous here, well seasoned vegetables are what elevate this from boring to brilliant
• 1 can chickpeas: Drain and rinse thoroughly, sometimes I give them a quick pat dry too so they don't steam on the sheet pan
• 1/3 cup tahini: The unhulled kind has more nutrients and a richer, deeper flavor
• 2 tbsp lemon juice: Fresh squeezed makes a noticeable difference in brightness
• 2 tbsp water plus more as needed: Start with less, the dressing thickens as it sits and you can always thin it later
• 1 tbsp maple syrup or agave nectar: Just enough to balance the tahini's natural bitterness without making it sweet
• 1 small garlic clove: Mince it finely so it distributes evenly throughout the dressing
• 1 avocado: Wait to slice until just before serving so it doesn't brown
• 2 tbsp pumpkin seeds: Add these right before eating for a satisfying crunch
• 2 tbsp fresh parsley or cilantro: Whichever you have on hand, or both if you want extra herbaceous flavor

Instructions

Heat your oven to 425°F:

Set the oven to 425°F (220°C) and position a rack in the middle, this high temperature is what gives us those caramelized edges on the vegetables.

Prep your vegetables:

Toss the sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet with olive oil, smoked paprika, salt, and pepper until everything's evenly coated.

Roast until golden:

Slide the vegetables into the oven for 20 to 25 minutes, giving them a stir halfway through so they cook evenly and develop those beautiful charred spots.

Cook the quinoa:

While the vegetables roast, combine the rinsed quinoa, water, and salt in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Let the quinoa rest:

Remove the pot from heat and keep it covered for 5 minutes, then fluff with a fork, this resting period ensures perfectly fluffy, separate grains.

Whisk the dressing:

Combine the tahini, lemon juice, water, maple syrup, garlic, and salt in a small bowl, whisking until completely smooth.

Adjust the consistency:

If the tahini dressing seems too thick, add another teaspoon of water at a time until it reaches a pourable consistency.

Assemble your bowls:

Divide the fluffy quinoa among four bowls, top with the roasted vegetables and chickpeas, then drizzle generously with that creamy tahini dressing.

Add your finishing touches:

Slice the avocado and scatter it over the bowls along with pumpkin seeds and fresh herbs for that final pop of color and texture.

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Last month, I made these bowls for a friend who swore she hated quinoa, and she went back for seconds. That's the moment I realized this wasn't just another grain bowl, it's genuinely delicious food that happens to be good for you.

Make It Your Own

The beauty of these bowls lies in their adaptability. I've used whatever vegetables were languishing in my crisper drawer, from cauliflower to Brussels sprouts, and they all work beautifully with the same roasting method. The tahini dressing is versatile enough to tie together whatever seasonal vegetables you have on hand.

Batch Cooking Wisdom

Sundays have become my ritual for roasting a triple batch of vegetables and cooking a large pot of quinoa. The components keep separately for days, and suddenly weekday lunches feel like something I'd order from a restaurant. The tahini dressing actually tastes better after the flavors have melded overnight in the refrigerator.

Serving Suggestions

Serve these bowls warm when the vegetables first come out of the oven, or let everything come to room temperature for a more refreshing experience. The tahini dressing works at any temperature, and some days I prefer this as a cold grain salad instead.

• Try crumbling some feta or goat cheese on top if you eat dairy
• A handful of arugula or spinach underneath adds fresh peppery notes
• Drizzle with hot sauce if you want to wake up the flavors

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There's something deeply satisfying about sitting down to a bowl that looks as beautiful as it makes you feel. I hope this becomes one of those recipes you return to again and again.

Recipe FAQs

→ Can I prepare the components ahead?

Yes, cook quinoa and roast vegetables up to 3 days in advance. Store separately in airtight containers and assemble when ready. Keep tahini dressing in the fridge and whisk before serving.

→ What other vegetables work well?

Cauliflower, Brussels sprouts, carrots, butternut squash, and red onion roast beautifully alongside the listed vegetables. Choose seasonal produce for best flavor and value.

→ How do I prevent tahini from clumping?

Whisk tahini vigorously with lemon juice first before adding water gradually. The mixture may seize initially—keep whisking and it will emulsify into a smooth, pourable consistency.

→ Can I use different grains?

Farro, brown rice, bulgur, or wheat berries make excellent substitutions. Adjust cooking time according to package instructions and maintain the 1:2 grain-to-water ratio.

→ How should I store leftovers?

Keep assembled bowls refrigerated for up to 3 days. For best texture, store dressing separately and drizzle just before eating. The quinoa absorbs flavors beautifully over time.

→ Is this bowl protein-rich enough for a main?

Each serving provides 14 grams of protein from quinoa and chickpeas. Adding extra chickpeas, hemp seeds, or a side of legumes increases protein content further if desired.