Buddha Bowl with Tahini Dressing
A nourishing vegan bowl packed with roasted veggies, quinoa, chickpeas, and a creamy lemon tahini dressing.
Ingredients
1
2
3
4
5
6
7
8
9
10
11
Instructions
Preheat oven to 200°C. Cook quinoa according to package instructions.
Toss chickpeas and sweet potato with olive oil, paprika, salt, and pepper. Spread on a baking tray.
Roast 20-25 minutes, adding broccoli florets halfway through.
Make tahini dressing: whisk tahini, lemon juice, garlic, and 3-4 tbsp water until smooth and creamy.
Assemble bowls: quinoa base, then arrange roasted veggies, chickpeas, kale, and avocado.
Drizzle generously with tahini dressing and serve.
Chef's Tips
Thin the tahini with warm water — it makes a much smoother dressing. Maple syrup adds a lovely sweetness if you like.
Nutrition (per serving)
Rate this recipe