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Roasted Vegetable and Chickpea Buddha Bowl with Tahini Dressing

45 Minutes

2 Servings

Roasted Vegetable and Chickpea Buddha Bowl with Tahini Dressing

Ingredients:


For the Bowl 

  • 2 medium carrots, peeled and sliced

  • 1 medium sweet potato, scrubbed well and cubed (leave skin on)

  • 1 cup broccoli florets, washed and chopped

  • 1 small red onion, peeled and sliced into wedges

  • 1/2 cup cooked chickpeas (or canned, drained and rinsed)

  • 1 tbsp olive oil (for roasting)

  • 1/2 cup quinoa, uncooked

  • 1/2 avocado, sliced

  • 1 tbsp pumpkin seeds

  • Salt & pepper, to taste

Maple Dijon Tahini Dressing

  • 2 tbsp tahini

  • 1 tbsp fresh lemon juice

  • 1 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • 1 small clove fresh garlic, finely grated

  • 1 tbsp olive oil

  • 1–2 tbsp warm water, to thin as needed

  • Salt to taste

Preparation:


1. Roast the Veggies & Chickpeas

Preheat oven to 400°F (200°C).

  • On a lined baking sheet, combine carrots, sweet potatoes (skin on), broccoli, onions, and chickpeas.

  • Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and toss well to coat.

  • Roast for 25–30 minutes, flipping halfway, until vegetables are golden and tender, and chickpeas are slightly crisp.

 Wash hands and surfaces after handling raw vegetables.


2. Cook the Quinoa

  • Rinse quinoa under cold water using a fine mesh strainer.

  • In a saucepan, bring 1 cup water and a pinch of salt to a boil.

  • Add quinoa, reduce heat, cover, and simmer for 12–15 minutes.

  • Fluff with a fork and let cool slightly.

3. Make the Maple Dijon Tahini Dressing

In a small bowl, whisk together:

  • Tahini, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, olive oil, fresh garlic, and salt.

  • Stir in warm water, a little at a time, until the dressing is creamy and pourable.

4. Assemble the Buddha Bowl

  • Divide cooked quinoa into two bowls.

  • Top with roasted carrot, sweet potato, broccoli, onion, and chickpeas.

  • Add avocado slices and sprinkle with pumpkin seeds.

  • Drizzle with maple dijon tahini dressing and serve warm.

Store leftovers in the fridge within 2 hours. Reheat roasted components to at least 74°C (165°F) before eating again.

✔ Wash hands with soap and warm water for at least 20 seconds before and after handling food ✔ Scrub firm produce like sweet potatoes and carrots under cool running water with a clean brush ✔ Wash all cutting boards and knives with hot, soapy water before and after use ✔ Rinse canned chickpeas thoroughly; store any leftovers in a covered container in the fridge at 4°C (40°F) or below ✔ Refrigerate leftovers within 2 hours; reheat to 74°C (165°F) before eating again
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