Roasted Vegetable Buddha Bowl with Tahini
Buddha bowls are my love language. They are forgiving, endlessly customizable, and somehow always feel nourishing. This version leans into autumn produce: sweet potato, brussels sprouts, and chickpeas roasted until their edges turn shatteringly crisp. The tahini dressing is the secret weapon — tangy, nutty, and loose enough to drizzle. Make a double batch on Sunday and you have lunches sorted for the week.
Ingredients
- ☐ Sweet potato — peeled and cubed, 1 medium
- ☐ Brussels sprouts — trimmed and halved, 2 cups
- ☐ Chickpeas — one 15 oz can, drained and patted dry
- ☐ Quinoa — 1 cup dry
- ☐ Tahini — 3 tablespoons
- ☐ Lemon — juiced, 1 whole
- ☐ Maple syrup — 1 teaspoon
- ☐ Garlic clove — minced
- ☐ Olive oil — 3 tablespoons, divided
- ☐ Smoked paprika — 1 teaspoon
- ☐ Cumin — 1 teaspoon
- ☐ Baby kale or arugula — 2 cups
- ☐ Avocado — sliced, for serving
- ☐ Sesame seeds — for garnish
- ☐ Sea salt and black pepper
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, and salt. Spread on one sheet. Toss brussels sprouts and chickpeas with remaining oil, cumin, and salt. Spread on the second sheet.
Roast for 30-35 minutes, stirring once halfway, until vegetables are caramelized and chickpeas are crisp on the outside.
Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
Make the tahini dressing: whisk tahini, lemon juice, maple syrup, garlic, and 3 tablespoons of warm water until smooth and pourable. Season with salt to taste.
Assemble bowls: start with quinoa, add roasted vegetables and chickpeas, then baby greens and avocado. Drizzle generously with tahini dressing and sprinkle with sesame seeds.
Recipe notes
Crispy chickpeas lose their crunch after a day — keep them separate if meal-prepping, and re-crisp in a 350°F oven for 5 minutes before serving.
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