Quinoa Buddha Bowl with Tahini Dressing
Protein-packed quinoa base topped with roasted chickpeas, crisp vegetables, and a creamy tahini dressing. Build it fresh in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 1 cup quinoa
- 1 can (15 oz) chickpeas, canned and drained
- 3 tbsp olive oil
- 1 medium sweet potato
- 2 cups baby spinach
- 2 tbsp tahini
- ½ piece lemon (juiced)
- 1 to taste salt and pepper
Instructions
- 1
Rinse quinoa under cold water. Boil in salted water until fluffy and liquid absorbs, ~15 minutes.
- 2
Cut sweet potato into 1/2-inch cubes. Pat chickpeas dry with a clean kitchen towel.
- 3
Toss chickpeas with 1.5 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- 4
Roast chickpeas at 425°F until crispy and golden, ~12 minutes, shaking halfway through.
- 5
Heat 1.5 tbsp olive oil in a skillet over medium-high. Add sweet potato cubes.
- 6
Cook sweet potato until edges soften and char, ~8 minutes, stirring occasionally.
- 7
Whisk tahini with lemon juice and 2 tbsp water until pourable. Season with salt and pepper.
- 8
Divide quinoa between bowls. Add sweet potato and chickpeas. Top with fresh spinach.
- 9
Drizzle tahini dressing over the top. Serve immediately.
Tools you’ll need
- small saucepan with lid
- sheet pan
- 12-inch skillet
- 2 medium bowls
- small whisk
- kitchen towel
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
