Vegetarian Buddha Bowls with Roasted Veggies and Tahini Sauce Recipe
This Vegetarian Buddha Bowl is a vibrant and nutrient-packed meal featuring roasted sweet potatoes, chickpeas, kale, and assorted veggies served over fluffy quinoa and finished with a creamy tahini-lemon sauce. Perfectly balanced and colorful, this bowl offers a delightful combination of textures and flavors that are both filling and healthy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Grains and Legumes
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, stems removed and leaves chopped
- Assorted veggies (such as bell peppers, carrots, cucumbers), chopped, about 2 cups
Sauce
- 1/3 cup tahini
- Juice of 1 lemon
- 2 tablespoons water (more to thin)
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Roast veggies and chickpeas: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for about 25-30 minutes until the sweet potatoes are tender and caramelized and chickpeas are crispy.
- Cook quinoa: Rinse 1 cup quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed. Fluff with a fork.
- Make tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add more water gradually if needed to achieve a drizzling consistency. Season with salt to taste.
- Massage kale: Place the chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they soften and darken in color, making them easier to digest.
- Layer bowls: Divide the cooked quinoa into four serving bowls. Top each with a portion of massaged kale, roasted sweet potatoes, roasted chickpeas, and assorted veggies.
- Drizzle sauce: Generously drizzle tahini sauce over each bowl. Serve immediately and enjoy the harmony of flavors and textures.
Notes
- Feel free to swap quinoa with brown rice or couscous if preferred.
- You can roast any combination of your favorite vegetables.
- Massage kale to reduce bitterness and improve texture.
- Tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- This recipe is great for meal prep and tastes delicious cold or at room temperature.
Keywords: vegetarian buddha bowl, roasted vegetables, quinoa bowl, healthy meal, tahini sauce, chickpeas, sweet potato
