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Fresh Quinoa Buddha Bowl Recipe with Creamy Tahini Drizzle

Quinoa Buddha Bowl - featured image
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A vibrant, nourishing Buddha bowl featuring fluffy quinoa, roasted sweet potatoes, crisp veggies, and a dreamy creamy tahini drizzle. Quick, easy, and packed with wholesome flavor—perfect for meal prep, family dinners, or a healthy lunch.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/2 teaspoon cumin (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 tablespoon maple syrup (optional)
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 2 cups baby spinach or mixed greens
  • 1 ripe avocado, sliced
  • 1/4 cup shredded carrots
  • 2 tablespoons pumpkin seeds (optional)
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons water, plus more to thin
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • Pinch black pepper

Instructions

  1. Place rinsed quinoa in a medium saucepan with water or vegetable broth, cumin, and garlic powder.
  2. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  4. Preheat oven to 425°F (220°C).
  5. On a baking sheet, toss diced sweet potato with olive oil, smoked paprika, salt, and maple syrup.
  6. Add broccoli, cauliflower, and sliced onion to the pan. Drizzle with extra oil if needed. Spread veggies in a single layer.
  7. Roast for 20-25 minutes, stirring halfway, until veggies are golden and caramelized.
  8. While veggies roast, halve cherry tomatoes, chop cucumber, slice avocado, and shred carrots. Wash and dry greens.
  9. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes if using.
  10. In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, salt, and black pepper until smooth. Add more water to reach desired consistency.
  11. Divide cooked quinoa among serving bowls.
  12. Top with roasted sweet potatoes, broccoli, cauliflower, and onion.
  13. Add cherry tomatoes, cucumber, spinach, avocado slices, and shredded carrots.
  14. Sprinkle with toasted pumpkin seeds.
  15. Drizzle generously with tahini sauce and serve.

Notes

For best texture, store quinoa, roasted veggies, and tahini sauce separately if meal prepping. Don’t overcrowd the baking sheet for crisp veggies. Customize with seasonal vegetables or add protein like chickpeas or grilled chicken. The tahini drizzle can be adjusted for consistency and flavor. This bowl is naturally gluten-free and vegan.

Nutrition

Keywords: quinoa bowl, buddha bowl, healthy, vegetarian, vegan, tahini, meal prep, gluten-free, roasted vegetables, easy dinner, lunch

Find it online: https://norasfoods.com/fresh-quinoa-buddha-bowl-recipe-easy-healthy-meal-with-tahini/