Why You’ll Love This Buddha Bowl with Tahini Dressing

• It’s a textural adventure. Every single bite is different. You get the creamy softness of roasted sweet potato, the crisp crunch of fresh cucumber, the hearty chew of quinoa, and the rich, smooth dressing all mingling together in the most delightful way.
• It’s endlessly customizable. Don’t have chickpeas? Use black beans. Not a fan of quinoa? Brown rice or farro works beautifully. This recipe is a fantastic blueprint that encourages you to play with your food and use up whatever veggies are lurking in your crisper drawer.
• The tahini dressing is a game-changer. It’s creamy, tangy, slightly nutty, and has a wonderful depth of flavor that makes the entire bowl sing. It’s so much more than just a dressing; it’s the glue that binds all the separate elements into one harmonious dish.
• It’s a meal-prep hero. You can roast a big batch of veggies, cook a large portion of quinoa, and whip up a jar of dressing on a Sunday, and then assemble beautiful, healthy bowls in under five minutes all week long. It’s a true lifesaver on busy days.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 4 cups fresh baby spinach or kale
• 1 large avocado, sliced
• 1 cucumber, diced
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup pumpkin seeds (pepitas)
• For the Tahini Dressing:
• 1/4 cup well-stirred tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp maple syrup or agave nectar
• 1 small garlic clove, minced
• 3-4 tbsp warm water, to thin
• Salt to taste

Tools: A large baking sheet, a medium saucepan, a small bowl or jar for the dressing.

The real star here, aside from the fresh veggies, is the tahini. You’ll want to use a good-quality, runny tahini—the kind where the oil and sesame paste are easily stirred together. If your tahini is super thick and dry, the dressing can become a bit gritty. A little goes a long way in ensuring a silky-smooth sauce.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Rinse your quinoa, seriously. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
• Don’t overcrowd the baking sheet. When roasting the sweet potatoes and chickpeas, give them plenty of space. If they’re all crammed together, they’ll steam instead of roast, and you’ll miss out on those deliciously crispy edges we’re after.
• Embrace the rainbow. The different colors in this bowl aren’t just for looks—they represent different phytonutrients and vitamins. So, feel free to swap in red bell pepper, shredded carrots, or cherry tomatoes to make your bowl even more vibrant and nutritious.
• Tahini dressing too thick? Don’t panic! The trick is to add the warm water one tablespoon at a time, whisking vigorously after each addition. It might look like it’s seizing up at first, but just keep whisking—it will smooth out into a perfect, pourable consistency.

How to Make Buddha Bowl with Tahini Dressing

Serving Suggestions

Complementary Dishes

• A warm, crusty bread — Perfect for scooping up any leftover dressing and roasted chickpeas at the bottom of the bowl. A slice of sourdough or a warm pita adds a lovely, comforting carb element.
• Spicy pickled vegetables — A small side of pickled red onions or jalapeños can cut through the creaminess of the avocado and tahini with a bright, acidic kick that really wakes up the palate.

Drinks

• Iced green tea with mint — The light, refreshing, and slightly earthy notes of green tea complement the bowl’s fresh ingredients without overpowering them. The mint adds a cooling sensation that’s just lovely.
• A crisp Sauvignon Blanc — If you’re enjoying this for dinner, a glass of white wine with citrusy and herbal notes can mirror the lemon and fresh greens in the bowl beautifully.

Something Sweet

• Dark chocolate-covered almonds — A few pieces of dark chocolate with a hint of salt after this meal feels like the perfect, not-too-heavy ending. The bitterness of the chocolate contrasts nicely with the meal’s overall freshness.
• Fresh mango slices — Simple, sweet, and juicy. A bowl of ripe mango feels like a tropical dessert that continues the theme of eating the rainbow in the most delightful way.

Top Mistakes to Avoid

• Mistake: Using old, stale tahini. Tahini can go rancid over time. Give it a sniff before you use it—it should smell nutty and pleasant, not sharp or bitter. Using fresh tahini is crucial for that smooth, delicious dressing.
• Mistake: Skipping the quinoa rinse. I’ve messed this up before too, thinking it wouldn’t make much difference. It does. That bitter taste can permeate the whole grain and throw off the flavor balance of your entire bowl.
• Mistake: Dressing the bowl too early. If you plan on having leftovers, keep the dressing on the side and only drizzle what you’re about to eat. The dressing will make the spinach wilt and the avocado brown if it sits for too long.
• Mistake: Underseasoning the roasted components. The sweet potatoes and chickpeas need a good amount of salt and spices before they go into the oven. This is your chance to build layers of flavor, so don’t be timid with that seasoning shaker!

Expert Tips

• Tip: Massage your kale. If you’re using kale instead of spinach, tear the leaves from the tough stems, chop them, and add a tiny drizzle of olive oil and a pinch of salt. Then, literally massage the leaves with your hands for a minute. You’ll feel them soften and darken in color. This breaks down the fibrous cell structure, making it much more tender and pleasant to eat raw.
• Tip: Make a double batch of dressing. Honestly, you’ll want to. This tahini dressing is incredible as a salad dressing, a dip for veggies, or a sauce for grilled chicken or fish. It keeps well in a jar in the fridge for up to a week.
• Tip: Get the avocado perfectly ripe. You want an avocado that yields slightly to gentle pressure but isn’t mushy. If it’s too hard, it won’t provide that creamy contrast. If it’s too soft, it will turn to mush when you slice it.
• Tip: Add a sprinkle of nutritional yeast. For a subtle, cheesy, umami flavor that’s completely plant-based, a tablespoon of nutritional yeast sprinkled over the bowl before serving adds a wonderful depth that vegans and non-vegans alike will love.

FAQs

Can I make this Buddha Bowl ahead of time?
Absolutely, it’s a fantastic meal-prep option! The key is to store the components separately. Keep the cooked quinoa, roasted veggies and chickpeas, fresh chopped veggies, and dressing in individual airtight containers in the fridge. The roasted components will last for 3-4 days. When you’re ready to eat, just assemble a bowl and drizzle with dressing. I’d recommend slicing the avocado fresh each time to prevent browning.

My tahini dressing is too bitter. What went wrong?
This usually points to one of two things. First, the tahini itself might be the issue—some brands or older tahini can have a naturally more bitter taste. Second, you might need to balance the flavors more. Try adding a bit more maple syrup to counteract the bitterness, or a pinch more salt, which can help neutralize bitter notes. If it’s still off, your tahini might be past its prime.

What are some good protein substitutes for chickpeas?
You have so many options! For plant-based proteins, lentils, black beans, or baked tofu cubes are fantastic. If you eat animal products, grilled chicken strips, flaked salmon, or a soft-boiled egg would be delicious additions. The bowl is a template, so feel free to swap in your favorite protein source.

Is there a substitute for tahini in the dressing?
If you have a nut allergy or just don’t have tahini, you can try using unsweetened, creamy almond or cashew butter. The flavor will be different—more nutty than sesame—but it will still create a creamy, delicious dressing. You could also try a avocado-based dressing for creaminess, though the flavor profile will shift significantly.

How can I make the roasted chickpeas extra crispy?
A couple of pro tips! First, make sure you pat the rinsed chickpeas completely dry with a clean kitchen towel or paper towels. Any moisture will steam them. Second, you can toss them in a separate, smaller baking dish so they have even more room to crisp up. Finally, don’t stir them too much during roasting—let them sit and develop a crust.