Sunshine Quinoa Chickpea Buddha Bowl
Prep
20m
Cook
25m
Total
45m
Serves
4
Cal
550
“Nourish your body and soul with this vibrant, customizable bowl that tastes like a hug in every bite!”
Nourish your body and soul with this vibrant, customizable bowl that tastes like a hug in every bite! Inspired by Fusion flavors, this easy-to-make sunshine quinoa chickpea buddha bowl comes together with just a handful of ingredients and yields 4 generous servings. At 550 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 45 minutes (20 min prep, 25 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 2
Roast the Sweet Potato: Preheat oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon olive oil, dried rosemary, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- 3
Season the Chickpeas: While the sweet potato roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the rinsed and drained chickpeas, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until slightly crispy and fragrant.
- 4
Prepare the Tahini-Lemon Dressing: In a small bowl, whisk together the tahini, lemon juice, warm water, minced garlic, maple syrup (if using), salt, and pepper until smooth and creamy. Add more water, a teaspoon at a time, if a thinner consistency is desired.
- 5
Assemble the Bowls: Divide the cooked quinoa among 4 bowls. Arrange the roasted sweet potato, seasoned chickpeas, sliced avocado, cherry tomatoes, and shredded red cabbage artfully over the quinoa. Drizzle generously with the Tahini-Lemon Dressing. Garnish with fresh cilantro or parsley and serve immediately. Enjoy your colorful and comforting creation!
Pro Tips
This recipe packs 20g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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