Buddha Bowls with Turmeric Tahini (Print-Friendly Version)
Vibrant vegan bowls with roasted vegetables, quinoa, and golden turmeric tahini dressing - all prepared on one sheet pan.
# What You Need:
→ Vegetables
01 -
1 medium sweet potato, cut into cubes
02 -
2 beets, peeled and cubed
03 -
1 cup chopped kale
04 -
1 ripe avocado, sliced
→ Proteins
05 -
1 can (400g) chickpeas, rinsed and drained
06 -
1/2 cup dry quinoa
→ Seasonings
07 -
1 tbsp olive oil
08 -
2 tsp chili powder
09 -
1 tsp salt
→ Turmeric Tahini Dressing
10 -
1/4 cup water
11 -
2 tbsp tahini
12 -
1 tbsp fresh lemon juice
13 -
1 tsp turmeric (fresh or dried)
14 -
1 clove garlic, minced
15 -
1 pinch salt
→ Other
16 -
1 cup water (for cooking quinoa)
# How to Make It:
01 -
Preheat oven to 450°F (230°C). On a large sheet pan, arrange sweet potato cubes, beet cubes, and chickpeas. Toss with olive oil and salt. Coat chickpeas with chili powder. Roast for 20 minutes until vegetables are tender and chickpeas are crisp.
02 -
While vegetables roast, combine quinoa with 1 cup of water in a rice cooker or pot on the stove. Cook until water is absorbed and quinoa is fluffy, about 15 minutes.
03 -
Combine water, tahini, lemon juice, turmeric, minced garlic, and salt in a food processor or blender. Process until smooth and well incorporated.
04 -
Divide the cooked quinoa among four bowls. Top with roasted vegetables, chickpeas, chopped kale, and sliced avocado. Drizzle with turmeric tahini dressing just before serving.
# Important Notes:
01 -
You can customize the vegetables based on seasonal availability or preferences.
02 -
For additional protein, add roasted chicken, tofu, or ground turkey.
03 -
Assembled bowls can be stored in the refrigerator for up to 5 days. Keep dressing separate and add just before eating.
04 -
Leftover quinoa can be frozen for up to 3 months in an airtight container.