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Bowl of buddha bowl recipe with quinoa, roasted sweet potato, chickpeas, and tahini dressing, ready to eat
Jonas Mitchell

Classic Buddha Bowl

A one-bowl meal built from quinoa, roasted sweet potato, crispy chickpeas, fresh spinach, and a garlic tahini dressing — naturally vegan, meal-prep friendly, and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups vegetable broth or water
  • 2 medium sweet potatoes, cubed
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 tablespoon olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 cups baby spinach
  • 1 cup shredded red cabbage
  • 1/4 cup sunflower seeds
  • 1 avocado sliced
  • Garlic tahini dressing, for serving

Equipment

  • 1 baking sheet
  • 1 saucepan

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on one side of the baking sheet.
  3. Toss the chickpeas with the remaining oil, chili powder, and garlic powder. Spread on the other side.
  4. Roast for 25-30 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.
  5. Rinse the quinoa and cook it in the broth according to package directions, about 15 minutes, then fluff with a fork.
  6. Divide the quinoa, spinach, roasted sweet potato, chickpeas, and cabbage between 4 bowls.
  7. Top each bowl with sunflower seeds and sliced avocado, then drizzle generously with tahini dressing.

Notes

Holds up well as leftovers if you keep the dressing and avocado separate until ready to eat. Store components in an airtight container in the fridge for 4-5 days. Add fresh greens and dressing right before eating for the best texture.