Roasted Vegetable and Chickpea Buddha Bowl

A colorful bowl layered with roasted sweet potato, broccoli, and red onion alongside crispy spiced chickpeas, fluffy quinoa, and a creamy tahini-lemon dressing. Fresh, balanced, and endlessly customizable, this plant-based bowl is packed with fiber, protein, and vegetables that roast together on one sheet. The dressing ties everything together with a bright, nutty tang. Perfect for meal prep or a nourishing weeknight dinner.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 1 cup quinoa, rinsed well
  • 2 cups water (for quinoa)
  • 1 large sweet potato (about 12 oz)
  • 1 medium head broccoli (about 10 oz)
  • 1 medium red onion
  • 1 (15 oz) can chickpeas, drained and rinsed, patted very dry
  • 4 tablespoons olive oil, divided
  • 1½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt, divided
  • ½ teaspoon black pepper, freshly ground, divided
  • ¼ cup tahini, well stirred
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 clove garlic
  • 2 to 4 tablespoons water (for dressing, to thin)
  • 1 teaspoon maple syrup (optional, for dressing)
  • ¼ cup fresh cilantro or parsley, chopped (optional, for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Rinse 1 cup quinoa well under cold water in a fine-mesh strainer.
  2. Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. The water should be fully absorbed and the quinoa tender.
  3. While the quinoa cooks, peel and dice 1 large sweet potato into ¾-inch cubes.
  4. Cut 1 medium head broccoli into bite-sized florets, discarding the thick stem.
  5. Peel 1 medium red onion, halve it through the root, and cut each half into thick wedges.
  6. Drain and rinse 1 (15 oz) can chickpeas, then pat them very dry with a clean kitchen towel or paper towels. The drier they are, the crispier they will get.
  7. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  8. In a large mixing bowl, toss the diced sweet potato, broccoli florets, and red onion wedges with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper until evenly coated.
  9. Spread the vegetables in a single layer on one half of the prepared baking sheet.
  10. In the same large bowl, toss the dried chickpeas with 2 tablespoons olive oil, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper until well coated.
  11. Spread the spiced chickpeas on the other half of the baking sheet, making sure they are in a single layer and not touching the vegetables.
  12. Roast for 25 to 30 minutes, tossing everything halfway through. The sweet potato should be tender and caramelized, the broccoli charred at the edges, the onion soft and sweet, and the chickpeas golden and crispy.
  13. While everything roasts, mince 1 clove garlic finely.
  14. In a small bowl, whisk together ¼ cup tahini, 3 tablespoons fresh lemon juice, the minced garlic, and 1 teaspoon maple syrup (if using). The mixture will seize up at first.
  15. Add 2 tablespoons water to the tahini mixture and whisk until smooth and pourable. Add more water, 1 tablespoon at a time, until you reach a drizzle-able consistency. Taste and adjust with more lemon juice or a pinch of salt if needed.
  16. Once the quinoa is done, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
  17. Divide the fluffy quinoa among four bowls. Top each with a portion of roasted sweet potato, broccoli, red onion, and crispy chickpeas. Drizzle generously with the tahini-lemon dressing. Garnish with ¼ cup chopped fresh cilantro or parsley and 1 tablespoon sesame seeds if you like.