Roasted Veggie Buddha Bowl
Crispy roasted chickpeas and vegetables over fluffy quinoa with a creamy lemon-tahini drizzle. Bright, filling, fully plant-based.
Instructions
-
Toss chickpeas, sweet potato and broccoli with oil and spices; roast at 200°C for 25–30 minutes.
-
Cook the quinoa and fluff.
-
Whisk tahini, lemon, crushed garlic and water into a pourable dressing.
-
Build bowls with quinoa, spinach and roasted veg; drizzle generously with tahini sauce.
💡 Tips
Dry the chickpeas well before roasting so they crisp instead of steam. Thin the tahini with water until it pours.
📝 Notes
Everything keeps separately for 3 days — assemble fresh.
Nutrition per serving
Frequently asked
Add more protein?
Tofu, edamame or extra chickpeas all fit right in.
Reviews
Leave a review
No reviews yet. Be the first to cook it.
You might also like
15 min
Crunchy Greek Salad
No lettuce, all crunch: tomatoes, cucumber, peppers and red onion with creamy feta and a sharp oregano dressing.
35 min
Featured
Shakshuka
Eggs poached in a smoky, spiced tomato and pepper sauce. A sizzling one-pan brunch you eat straight from the skillet.
45 min
Featured
Hearty Lentil Soup
A thick, warming bowl of red lentils, vegetables and warm spices. Cheap, filling and quietly nourishing.