- Red quinoa: 1 ½ cups
- Green beans: 2 cups, trimmed and roughly chopped
- Sweet potato: 1 medium, diced
- Cauliflower: 1 large head
- Olive oil: 1 tablespoon
- Chickpeas: 1 can drained
- Chili powder: 1 teaspoon
- Ground turmeric: pinch
- Salt : ¼ teaspoon to taste
- Tahini Cream Sauce
- Tahini sauce: 1 cup
- Fresh lemon juice: 2 tablespoon
- Garlic: 1 clove, minced
- Agave syrup: 1 teaspoon
- Salt: ½ teaspoon to taste
- Add all ingredients for the sauce to a blender and blend until smooth. Add a small amount of water to help blend better if necessary
- Preheat the oven to 400 degrees fahrenheit and line two large baking sheets with parchment paper
- Spread vegetables on parchment paper making sure to leave room for chickpeas, and drizzle olive oil and salt. Then spread chickpeas on baking sheets
- In a small bowl, whisk together olive oil, chili powder, turmeric, and salt. Pour mixture over the chickpeas and rub them to ensure all beans are coated.
- Roast all vegetables and chickpeas in preheated oven for 20-30 minutes , stirring once halfway through, or until golden brown
- In the meantime, cook quinoa according to package instructions
- Divide quinoa into 4 large bowls. Serve with roasted vegetables and chickpeas, and drizzle with tahini cream sauce
Tahini is a sesame seed paste packed with essential vitamins and minerals, and is one of the best sources of calcium. For each serving of roasted vegetables and quinoa buddha bowl with tahini cream sauce (one large bowl), there are 500 calories, 14 grams of fat, 80 grams of carbohydrates, and 23.3 grams of protein. This recipe is packed with protein, calcium, iron, potassium, and unsaturated fats.
These buddha bowls can make a great meal for your dinner table. They are very customizable as well; for example, you may add tofu for extra protein or any other vegetables you have leftover in your pantry. You may also opt for black beans, lentils, or red beans instead of chickpeas, and replace quinoa with brown rice.