Vibrant Oven-Roasted Buddha Bowl with Quinoa and Tahini Dressing
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
Stock photo shown. Actual recipe appearance may vary.
Total Time
50 minutes
Cuisine
Fusion
Category
Main Course
Description
This vibrant Buddha Bowl is a feast for the senses, combining oven-roasted vegetables with fluffy quinoa and a creamy tahini dressing. The sweet potato adds a touch of sweetness, while the chickpeas provide a satisfying crunch. The tahini dressing, with its nutty and tangy notes, ties everything together beautifully. This version stands out with its balance of flavors and textures, making it a wholesome and delicious meal.
Originating from the concept of balanced meals, Buddha Bowls are known for their nourishing ingredients and beautiful presentation. This dish is perfect for meal prep or a quick weeknight dinner. The choice of quinoa as a base not only adds protein but also a light, fluffy texture. The roasted vegetables bring out natural sweetness and depth of flavor, while the tahini dressing adds a creamy finish. Serve this bowl warm or at room temperature, and feel free to customize with seasonal vegetables or your favorite greens.
Ingredients
For the Main Dish
- 1 cup quinoa
- 2 cups water
- 1 sweet potato, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can chickpeas, drained and rinsed
- 1 tablespoon smoked paprika
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 clove garlic, minced
For Serving
- Mixed greens
Instructions
Preparation
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Roasting
On a baking sheet, toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, stirring halfway through.
In a bowl, toss chickpeas with smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast for 20 minutes.
Assembly
In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and garlic until smooth. Adjust consistency with more water if needed.
To assemble, divide quinoa among bowls. Top with roasted vegetables, chickpeas, and mixed greens. Drizzle with tahini dressing.
Chef's Tips
- For extra flavor, add a sprinkle of sesame seeds or chopped fresh herbs on top.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the chickpeas before roasting.
Nutrition Information
Serving_size
1 bowl
Calories
450 kcal
Protein
12 g
Carbohydrates
60 g
Fat
18 g
Fiber
10 g
Sugar
5 g
Sodium
400 mg
Saturated_fat
2 g
Cholesterol
0 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Buddha Bowl
Add a teaspoon of chili flakes to the roasted vegetables for a spicy kick.
Mediterranean Buddha Bowl
Include olives and feta cheese for a Mediterranean twist.
Asian-Inspired Buddha Bowl
Use soy sauce and ginger in the dressing for an Asian flavor profile.
Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Not recommended to freeze as the texture of the vegetables may change.
Shelf
Store dry ingredients like quinoa in a cool, dry place.