For the Bowl:
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 small sweet potato, peeled & cubed
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 cup broccoli florets
1 cup chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt & pepper, to taste
1 avocado, sliced
2 tbsp pumpkin seeds (optional)
For the Dressing:
3 tbsp tahini
Juice of 1 lemon
1 tbsp maple syrup or honey
1 clove garlic, minced
2–3 tbsp warm water (to thin)
Pinch of salt
Cook the Quinoa
In a medium saucepan, combine quinoa and vegetable broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until fluffy.
Fluff with a fork and set aside.
Roast the Veggies & Chickpeas
Preheat oven to 400°F (200°C).
On a large baking sheet, toss sweet potato, zucchini, bell pepper, broccoli, and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly and roast for 20–25 minutes, flipping halfway, until tender and slightly golden.
Make the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.
Add warm water gradually until the dressing reaches a pourable consistency.
Assemble the Buddha Bowl
Divide quinoa into bowls.
Arrange roasted veggies and chickpeas on top.
Add avocado slices, pumpkin seeds, and drizzle generously with tahini dressing.
Serve & Enjoy
Best enjoyed fresh, but leftovers store well in the fridge for up to 3 days.
