Roasted Veggie Buddha Bowl

Ingredients

• 1 largesweet potato, peeled and cut into 1.3 cm cubes
• 1 large headbroccoli, cut into bite-sized florets
• 1red onion, cut into 1.3 cm wedges
• 1 can (425 g)chickpeas, rinsed, drained and patted very dry
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)garlic powder
• to tastesalt and freshly ground black pepper
• 170 g (1 cup)uncooked quinoa, any colour
• 475 ml (2 cups)water or vegetable broth
• 120 ml (½ cup)tahini, well stirred
• 60 ml (¼ cup)freshly squeezed lemon juice
• 30 ml (2 tablespoons)maple syrup
• 1–2 clovesgarlic, minced
• 60–90 ml (4–6 tablespoons)warm water
• 1 pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C and position a rack in the middle. Line a large, rimmed baking tray with baking parchment.

2. 2

   Season and roast

   Put the sweet potato, broccoli, red onion and thoroughly dried chickpeas in a large bowl. Add the olive oil, smoked paprika, garlic powder, salt and black pepper, then toss until everything is coated. Spread the mixture in one layer on the prepared tray, using two trays if needed to avoid crowding. Roast for 25–35 minutes, tossing the vegetables at about the 15-minute mark. They are ready when the sweet potato is tender and lightly browned, the broccoli has charred edges and the chickpeas are slightly crisp.

3. 3

   Cook the quinoa

   Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. Transfer it to a medium saucepan with the water or vegetable broth and a pinch of salt. Bring to a rolling boil over medium-high heat, then cover, reduce the heat to low and simmer for about 15 minutes, until the liquid is absorbed. Take the pan off the heat and leave it covered for 5 minutes, then uncover and fluff the quinoa with a fork.

4. 4

   Make the dressing

   Combine the tahini, lemon juice, maple syrup and minced garlic in a medium bowl or glass jar, and whisk. The mixture will initially become thick and pasty. Add the warm water one tablespoon at a time, whisking after each addition, until the dressing is smooth and pourable. Add a pinch of salt and whisk again.

5. 5

   Assemble the bowls

   Divide the quinoa between wide, shallow bowls. Arrange a portion of roasted vegetables and chickpeas over each serving, then drizzle with tahini dressing.

What is a Buddha bowl?

A Buddha bowl is a composed meal served in a bowl, typically bringing together a grain, vegetables and a sauce. The name is used for a broad style of meal rather than one fixed traditional recipe.

Here, quinoa makes a fluffy base for sweet, smoky roasted vegetables and chickpeas. Lemon-tahini dressing ties the contrasting flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 0g protein, 0g carbs, 0g fat.

Quinoa and sweet potato provide most of the carbohydrate, while chickpeas contribute protein and some carbohydrate. Olive oil and tahini account for much of the fat, with the chickpeas adding further protein. For a balanced plate, serve a generous share of the roasted vegetables alongside the quinoa and chickpeas.

Why these ingredients work

Sweet potato: its natural sweetness deepens as it browns, while broccoli and red onion bring more savoury and slightly bitter notes. Cutting the vegetables into reasonably even pieces helps them roast at a similar pace.

Chickpeas: drying them well before roasting helps their surfaces crisp. Smoked paprika and garlic powder give the whole tray a savoury, smoky seasoning.

Roast without crowding

Give the vegetables and chickpeas space on the tray so hot air can circulate around them. If they are piled together, they are more likely to soften in their own steam than brown.

Toss them at about 15 minutes so their exposed sides change position. Begin checking at 25 minutes; the tray may need up to 35 minutes to reach the stated texture.

Keep the quinoa fluffy

Rinsing the quinoa for at least 30 seconds removes its natural coating, which can taste bitter. Use a fine-mesh sieve so the small grains do not escape down the drain.

After the liquid has been absorbed, leave the saucepan covered off the heat for 5 minutes. Fluff gently with a fork rather than stirring vigorously.

Get the dressing consistency right

Tahini can thicken sharply when lemon juice is first mixed in; that temporary paste-like texture is expected. Whisk in warm water gradually, one tablespoon at a time, until the dressing becomes smooth and pourable.

The recipe gives a range of 4–6 tablespoons of water. Stop when the dressing is easy to drizzle, rather than adding all the water automatically.

Serve while warm

Divide the quinoa between wide bowls, then add the roasted vegetables and chickpeas. Drizzle the dressing over the top so its creamy, tangy flavour reaches each component.

This bowl is a complete meal as written. If serving alongside something, keep it simple, such as a crisp green salad.

Recipe notes & tips

• Pat the chickpeas thoroughly dry before adding the oil and spices.
• Use two trays if the vegetables cannot fit in a single layer.
• Rinse quinoa for at least 30 seconds to help remove its bitter-tasting coating.
• Stir the tahini well before measuring so its oil and paste are combined.
• Add warm water to the dressing gradually, stopping when it is pourable.
• Start checking the vegetables at 25 minutes, as pieces can roast at different rates.

Variations

• Use another grain: Replace the quinoa with cooked rice or another grain you enjoy.
• Change the vegetables: Swap in other roasting vegetables, cutting them to similar sizes.
• Add fresh herbs: Scatter chopped herbs over the assembled bowls for a fresh finish.
• Adjust the garlic: Use one clove in the dressing for a milder flavour or two for more punch.
• Sweeten differently: Use agave nectar instead of maple syrup in the dressing.

Common mistakes to avoid

• Crowding the tray: The ingredients can steam instead of browning; divide them between two trays.
• Wet chickpeas: Excess moisture makes crisping harder; pat them very dry before roasting.
• Uneven vegetable pieces: Smaller pieces may cook too quickly; cut the sweet potato and onion evenly.
• Skipping the quinoa rinse: The grains may taste bitter; rinse them in a fine-mesh sieve for at least 30 seconds.
• Adding all the dressing water at once: The sauce may turn too thin; whisk it in one tablespoon at a time.
• Overcooking the quinoa: It can lose its fluffy texture; stop simmering once the liquid is absorbed and let it stand covered.

How to store

Store leftover quinoa, roasted vegetables and dressing separately in airtight containers in the fridge for up to 3 days. Reheat the quinoa and vegetables until hot, then add the dressing after reheating; loosen chilled dressing with a little warm water if needed.

Frequently asked questions