Buddha Bowls with Turmeric Tahini (Printable Recipe)
Colorful plant-based bowls featuring roasted vegetables, chickpeas and quinoa, topped with golden turmeric tahini dressing.
# Ingredients You'll Need:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 medium sweet potato, cubed
03 -
2 beets, peeled and cubed
04 -
1 can (400g) chickpeas, rinsed and drained
05 -
2 tsp chili powder
06 -
1 tsp salt
07 -
1 cup fresh kale, chopped
08 -
1/2 cup dry quinoa
09 -
1 cup water
10 -
1 ripe avocado, sliced
→ Turmeric Tahini Dressing
11 -
1/4 cup water
12 -
2 tbsp tahini
13 -
1 tbsp lemon juice
14 -
1 tsp turmeric (fresh or dried)
15 -
1 clove garlic, minced
16 -
1 pinch salt
# Steps to Follow:
01 -
Preheat oven to 230°C (450°F). On a large sheet pan, arrange sweet potatoes, beets and chickpeas. Toss with olive oil and season with salt. Coat chickpeas with chili powder and roast for 20 minutes until vegetables are tender and chickpeas are crispy.
02 -
While vegetables are roasting, combine quinoa and water in a pot or rice cooker. Cook until water is absorbed and quinoa is fluffy, about 15 minutes.
03 -
Blend water, tahini, lemon juice, turmeric, minced garlic, and salt in a food processor or blender until smooth and creamy.
04 -
Divide quinoa among 4 bowls. Top with roasted vegetables, chickpeas, fresh chopped kale, and avocado slices. Drizzle with turmeric tahini dressing before serving.
# Extra Tips:
01 -
Customize with your favorite seasonal vegetables for variety.
02 -
For non-vegan options, add chicken breasts, tofu or ground turkey for extra protein.
03 -
Assembled bowls can be stored in the refrigerator for up to 5 days. Keep dressing separate until serving.
04 -
Leftover quinoa can be frozen for up to 3 months in airtight containers.