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Wholesome Quinoa Buddha Bowl Recipe with Easy Creamy Tahini Dressing

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A nourishing and comforting quinoa bowl layered with roasted vegetables, fresh greens, and a creamy, tangy tahini dressing. Perfect for quick, wholesome meals any day of the week.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 small zucchini, chopped
  • 1 cup (150g) broccoli florets
  • 2 cups fresh baby spinach or kale, washed and torn
  • ¼ cup (60ml) tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or honey
  • Salt and pepper, to taste
  • 1 avocado, sliced (optional)
  • 2 tablespoons toasted sesame seeds
  • Fresh cilantro or parsley, chopped
  • 1 tablespoon pumpkin seeds or sunflower seeds (optional)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Drain well. In a medium saucepan, add quinoa and 2 cups water with a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Preheat oven to 425°F (220°C). On a parchment-lined baking sheet, spread out cubed sweet potatoes, sliced red bell pepper, chopped zucchini, and broccoli florets. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes, flipping halfway, until veggies are tender and edges are slightly caramelized.
  3. In a small bowl, whisk together ¼ cup tahini, 2 tablespoons fresh lemon juice, minced garlic, 2 tablespoons warm water, 1 tablespoon olive oil, and 1 teaspoon maple syrup or honey. Whisk until smooth and creamy. Adjust consistency by adding more warm water if too thick. Season with salt and pepper to taste.
  4. Wash and tear 2 cups baby spinach or kale. Slice avocado if using. Toast sesame seeds lightly in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
  5. In serving bowls, layer a base of cooked quinoa, followed by roasted vegetables, fresh greens, and avocado slices. Drizzle generously with creamy tahini dressing. Sprinkle toasted sesame seeds, pumpkin seeds, and fresh herbs over the top.
  6. Optionally, toss the bowl gently before eating to mix flavors or keep layers distinct for presentation.

Notes

Rinse quinoa thoroughly to remove bitterness. Roast vegetables spaced out for even caramelization. Warm water helps achieve a smooth tahini dressing. Avoid overdressing the bowl to maintain balance. You can swap sweet potato for butternut squash or beets seasonally. Use maple syrup instead of honey for vegan option. Store components separately for meal prep and assemble fresh.

Nutrition

Keywords: quinoa bowl, buddha bowl, tahini dressing, roasted vegetables, healthy meal, vegan, gluten-free, easy dinner, plant-based

Find it online: https://yumnode.com/wholesome-quinoa-buddha-bowl-recipe-with-easy-creamy-tahini-dressing/