Tahini Buddha Bowl
Warm quinoa base topped with roasted chickpeas, cucumber, and cherry tomatoes, finished with a creamy tahini-lemon sauce. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 cup quinoa
- 1 can (15 oz) canned chickpeas, drained
- 3 tbsp tahini
- 1 whole lemon, juiced
- 1.5 cups cherry tomatoes
- 1 medium cucumber
Instructions
- 1
Rinse quinoa. Bring 2 cups water to a boil, add quinoa, cover, reduce heat to low.
- 2
Pat chickpeas dry. Toss with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper.
- 3
Spread chickpeas on a small sheet pan. Roast at 400°F until edges crisp, ~12 minutes.
- 4
Whisk tahini with lemon juice, 2 tbsp water, 1 minced garlic clove, 0.25 tsp salt until smooth.
- 5
Halve tomatoes. Slice cucumber into half-moons.
- 6
Fluff cooked quinoa. Divide between bowls. Top with chickpeas, tomatoes, cucumber, and drizzle with tahini sauce.
Tools you’ll need
- small saucepan with lid
- small sheet pan
- cutting board
- chef's knife
- whisk
- small bowl
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