International · Lunch · Dinner
Buddha Bowl
A colourful bowl of fluffy quinoa, smoky roasted sweet potato, broccoli and crispy chickpeas over fresh spinach, finished with a creamy lemon-tahini drizzle. Filling, plant-powered and easy to batch for weekday lunches.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 57% · Fat 30% · Protein 13%
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Ingredients
For 4 servings- 1 cup (dry)170 gQuinoa
- 2 cups480 gWater (for quinoa)
- 2 medium400 gSweet potato, cut into 2 cm cubes
- 1 small head300 gBroccoli florets
- 1 medium150 gRed onion, cut into wedges
- 1 can (400 g), drainedChickpeas, canned, drained and rinsed
- 1 1/2 tbsp20 gOlive oil
- 1 tspSmoked paprika
- 1 tspGround cumin
- 3/4 tspSalt
- 1/2 tspBlack pepper
- 4 cups120 gBaby spinach
- 1/4 cup60 gTahini
- 3 tbsp45 gLemon juice
- 1 cloveGarlic, finely grated
- 4 tbsp60 gWater (for dressing)
- 1 tsp7 gMaple syrup (optional)
- 2 tbsp18 gPumpkin seeds (optional)
Steps
- 1
Heat the oven to 220 °C / 425 °F and line two baking trays with baking paper.
- 2
Pat the drained chickpeas dry with a clean towel.
- 3
In a large bowl, toss the sweet potato, broccoli, onion and chickpeas with the olive oil, smoked paprika, cumin, 1/2 tsp of the salt and the black pepper.
- 4
Spread the vegetables and chickpeas in a single layer across both trays.
- 5
Roast for 25–30 minutes, turning once halfway, until the sweet potato is tender and the chickpeas are crisp.
- 6
Meanwhile, rinse the quinoa in a fine sieve under cold water.
- 7
Put the quinoa and 2 cups of water in a saucepan and bring to the boil.
- 8
Cover, reduce to a low simmer and cook for 15 minutes until the water is absorbed.
- 9
Take the quinoa off the heat, leave covered for 5 minutes, then fluff with a fork.
- 10
For the dressing, whisk the tahini, lemon juice, garlic, remaining 1/4 tsp salt and maple syrup (if using).
- 11
Whisk in the 4 tbsp water a little at a time until the dressing is smooth and pourable.
- 12
Divide the spinach between four bowls and add a scoop of quinoa to each.
- 13
Arrange the roasted vegetables and chickpeas on top.
- 14
Drizzle with the tahini dressing and scatter over the pumpkin seeds, if using.
Swaps, storage and make-ahead
Swaps
- Swap the quinoa for brown rice or cooked millet if that is easier to find.
- Use cubed tempeh or firm tofu instead of chickpeas, roasting it on the tray for a different protein.
- Replace the tahini with smooth sunflower seed butter for a sesame-free dressing.
- Use butternut squash or carrots instead of sweet potato for a slightly lighter, earthier roast.
Storage
Refrigerate the quinoa and roasted vegetables in airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot or enjoying cold; keep the spinach and dressing separate, and note the chickpeas soften over time. The dressing keeps about 4 days in the fridge, and the assembled bowl is best not frozen.
Make ahead
Cook the quinoa, roast the vegetables and chickpeas, and whisk the dressing up to 3 days ahead, storing each separately in the fridge. Assemble over fresh spinach just before eating, thinning the dressing with a splash of water if it has thickened.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Sesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (514 g) | Per 100 g | |
|---|---|---|
| Calories | 515 kcal | 100 kcal |
| Protein | 17.9 g | 3.5 g |
| Carbohydrates | 75.8 g | 14.7 g |
| of which sugars | 10.6 g | 2.1 g |
| Fiber | 14.9 g | 2.9 g |
| Fat | 17.8 g | 3.5 g |
| of which saturated | 2.4 g | 0.5 g |
| Sodium | 645 mg | 125 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
