Rainbow Buddha Bowl

Let's cook

1. 1

   Roast the vegetables

   Preheat to 425°F (220°C). Toss the sweet potato, chickpeas, onion, and broccoli with the oil, paprika, cumin, salt, and pepper. Spread across two trays so nothing overlaps.

   💡

   Two trays, not one. Crowded vegetables steam and never get the browned edges that make this bowl worth eating.

2. 2

   Roast until charred at the edges

   Roast 25 minutes, tossing once, until the sweet potato is tender and the chickpeas have started to crisp and split.

3. 3

   Cook the quinoa

   Simmer the rinsed quinoa in 2 cups water for 15 minutes, then rest covered off the heat for 5 minutes and fluff with a fork.

   💡

   Rinsing removes the saponin coating — unrinsed quinoa tastes soapy and bitter.

4. 4

   Make the dressing

   Whisk the tahini, lemon juice, maple syrup, and garlic together. It will seize solid; add the warm water a tablespoon at a time until it becomes a pourable cream. Season well.

5. 5

   Assemble

   Divide the greens between four bowls. Add quinoa, then the roasted vegetables in sections, then avocado. Spoon over the dressing and finish with pumpkin seeds.

Nutrition & Safety