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Amberly Vahn

Delicious Buddha Bowl with Roasted Veggies

This vibrant Buddha Bowl combines quinoa, roasted vegetables, and a creamy tahini dressing for a nourishing meal perfect for the holidays.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • ½ cup chickpeas, canned, rinsed and drained
  • ¼ cup feta cheese, crumbled (optional)
  • ¼ cup pomegranate seeds
  • 3 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 Tbsp. maple syrup
  • 1 clove garlic, minced
  • Water to thin out the dressing

Method
 

  1. In a medium-sized pot over medium heat, combine the rinsed quinoa and water or vegetable broth. Bring it to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
  2. Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Bake for approximately 25-30 minutes until tender and golden, and nicely caramelized.
  3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Slowly add water until you reach your desired consistency—it should be creamy yet pourable.
  4. Once everything is ready, build your Buddha Bowl. Start with a scoop of quinoa at the base. Top with the roasted sweet potatoes and Brussels sprouts, followed by the sliced avocado, chickpeas, and crumbled feta. Finally, sprinkle the pomegranate seeds for color and crunch.
  5. Finish with a drizzle of the tahini dressing, and enjoy your masterpiece!

Notes

Feel free to customize the vegetables based on what you have on hand or what's in season. Broccoli, carrots, or cauliflower work beautifully too!