Buddha Bowl with Tahini Sauce Recipe
You need Buddha Bowl with Tahini Sauce Recipe energy when life feels chaotic.
Because balance rarely arrives from drive thru windows.
This vegetarian bowl stacks grains, roasted vegetables, chickpeas, creamy tahini drizzle.
Every forkful delivers color, texture, plant based nourishment beautifully.
Light candles, toss ingredients confidently, and call it self care dinner.
Buddha Bowl with Tahini Sauce Recipe
A nourishing vegetarian bowl layered with quinoa, roasted vegetables, crispy chickpeas, fresh greens, and silky tahini sauce for a balanced, satisfying meal.
Ingredients
Method
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Toss chickpeas, sweet potato, zucchini, and bell pepper with olive oil.
- Sprinkle smoked paprika, cumin, salt, and black pepper evenly.
- Spread mixture on baking sheet in single layer.
- Roast 20 to 25 minutes until vegetables soften and chickpeas crisp.
- Rinse quinoa thoroughly under cold water.
- Add quinoa and 2 cups water to saucepan and bring to boil.
- Reduce heat, cover, and simmer 15 minutes until fluffy.
- In small bowl, whisk tahini, lemon juice, maple syrup, warm water, and minced garlic.
- Divide cooked quinoa into four bowls.
- Arrange roasted vegetables and chickpeas over quinoa.
- Add fresh spinach to each bowl.
- Drizzle tahini sauce generously on top before serving.
Notes
Nutritional Values (Per Serving)
Calories: 470Total Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 62g
Fiber: 11g
Protein: 16g Vitamin A: 120%
Iron: 22%
Calcium: 15%
Magnesium: 20%
Vitamin C: 45%
Additional Notes and Tips
- Massage spinach lightly with lemon juice for softer texture.
- Add avocado slices for extra creaminess.
- Sprinkle sesame seeds for subtle crunch.
- Store sauce separately for better freshness.
- Reheat grains and vegetables gently before serving.
