Nourishing Buddha Bowl

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 cups mixed greens (spinach, kale, arugula)
• 1 large sweet potato, cubed
• 1 cup purple cabbage, shredded
• 1 large carrot, julienned
• 1 medium avocado, sliced
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons warm water
• ½ teaspoon salt
• 2 tablespoons hemp seeds for garnish

Instructions

1. 1

   Cook the Quinoa

   Begin by cooking your quinoa according to package directions. Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitter coating. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Season lightly with salt and set aside to cool slightly while you prepare the other components.

2. 2

   Roast the Chickpeas

   Preheat your oven to 400°F (200°C). Pat the drained chickpeas very dry with paper towels - this is crucial for achieving maximum crispiness. Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and a pinch of salt. Spread them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until golden brown and crispy. The chickpeas will continue to crisp as they cool.

3. 3

   Prepare Sweet Potatoes

   While the chickpeas roast, toss the cubed sweet potato with the remaining tablespoon of olive oil and a pinch of salt. Spread on a separate baking sheet and roast alongside the chickpeas for 25-30 minutes, turning once halfway through, until tender and caramelized on the edges. The natural sugars in the sweet potato will create beautifully golden, slightly crispy edges.

4. 4

   Make Tahini Dressing

   While everything roasts, prepare your creamy tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt. The mixture will initially seem to seize up and become thick - this is normal. Gradually add warm water, one tablespoon at a time, whisking constantly until you achieve a smooth, pourable consistency. Taste and adjust seasoning, adding more lemon for brightness or maple syrup for sweetness. Set aside.

5. 5

   Prep Fresh Vegetables

   While waiting for the roasted components, prepare your fresh vegetables. Wash and dry the mixed greens thoroughly. Shred the purple cabbage finely for easy eating. Julienne or grate the carrot for color and crunch. Slice the avocado just before assembling to prevent browning. Having all your fresh components ready makes assembly quick and efficient.

6. 6

   Assemble the Bowls

   Now comes the fun part - building your beautiful Buddha bowls. Start by dividing the mixed greens between two large, shallow bowls. Add a generous scoop of fluffy quinoa to one section of each bowl. Arrange the roasted sweet potatoes, crispy chickpeas, shredded cabbage, julienned carrots, and sliced avocado in sections around the bowl. The key to a visually stunning Buddha bowl is keeping each ingredient in its own distinct section while creating a rainbow of colors.

7. 7

   Finish and Serve

   Drizzle the creamy tahini dressing generously over each bowl. Sprinkle with hemp seeds for added protein and a subtle nutty flavor. Serve immediately while the roasted components are still warm. When eating, mix everything together to enjoy the combination of warm and cool, crispy and creamy textures in every bite. Store any leftover dressing in the refrigerator for up to one week.

Nutrition Facts

Per serving (approximate values)