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Fresh Quinoa Buddha Bowl Recipe with Creamy Tahini Dressing

Fresh Quinoa Buddha Bowl - featured image
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A quick, easy, and healthy Buddha bowl featuring fluffy quinoa, roasted sweet potatoes, fresh veggies, and a creamy tahini dressing with a hint of maple syrup.

Ingredients

Scale
  • 1 cup (185g) uncooked quinoa, rinsed well
  • 1 medium sweet potato (about 200g), peeled and diced into ½-inch cubes
  • 1 small cucumber, sliced thinly
  • 2 medium carrots, shredded or julienned
  • 2 cups (about 60g) baby spinach, fresh and washed
  • ½ cup shredded red cabbage (optional)
  • 1 cup (165g) cooked or canned chickpeas, drained and rinsed
  • ¼ cup (60ml) tahini
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup
  • 3–4 tablespoons water
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Optional toppings: toasted sesame seeds or pumpkin seeds, fresh herbs like parsley or cilantro, avocado slices

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa with 2 cups (475ml) water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork. If quinoa looks wet, spread it out on a plate to cool.
  3. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer.
  4. Roast sweet potatoes for 20–25 minutes, flipping halfway, until edges are golden and tender.
  5. While quinoa and sweet potatoes cook, slice cucumber thinly, shred carrots, rinse baby spinach, shred red cabbage if using, and drain/rinse chickpeas.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Add water 1 tablespoon at a time until dressing reaches a smooth, pourable consistency. Season with freshly ground black pepper.
  7. In a large bowl, combine quinoa, roasted sweet potatoes, cucumber, carrots, spinach, cabbage, and chickpeas. Drizzle with tahini dressing and toss gently to coat evenly.
  8. Taste and adjust seasoning with extra lemon juice or salt if needed.
  9. Sprinkle with optional toasted seeds and fresh herbs. Serve immediately or chill for 20 minutes to let flavors meld.

Notes

Rinse quinoa well to avoid bitterness and fluff after cooking. Roast sweet potatoes at high heat for caramelization but watch closely to prevent burning. Add water gradually to tahini dressing to avoid thickening or clumping. Dressing can be stored separately in the fridge for up to a week. Optional toppings and protein add-ons can customize the bowl.

Nutrition

Keywords: quinoa bowl, buddha bowl, tahini dressing, healthy recipe, vegan, gluten-free, easy dinner, roasted sweet potatoes, fresh veggies

Find it online: https://grubella.com/fresh-quinoa-buddha-bowl-recipe-with-creamy-tahini-dressing-easy-and-healthy/