Colorful Buddha Bowl Grain Veggie (Print Version)

Enjoy a vibrant bowl layered with grains, roasted vegetables, crisp chickpeas, avocado, and zesty tahini dressing.

# Ingredients:

→ Grains

01 - 240 g quinoa, uncooked
02 - 480 ml water
03 - 1/2 teaspoon fine sea salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, chopped
06 - 1 zucchini, sliced
07 - 1 cup (approx. 150 g) broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Sea salt and ground black pepper, to taste

→ Spiced Chickpeas

12 - 1 can (400 g) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon ground coriander
16 - 1/4 teaspoon cayenne pepper, optional
17 - Sea salt, to taste

→ Fresh Ingredients

18 - 1 large avocado, sliced
19 - 1 cup (approx. 70 g) red cabbage, thinly shredded
20 - 1 medium carrot, julienned
21 - 2 tablespoons fresh cilantro, chopped

→ Tahini Dressing

22 - 60 ml tahini
23 - 2 tablespoons freshly squeezed lemon juice
24 - 2 tablespoons water, plus more as needed
25 - 1 clove garlic, minced
26 - 1/2 teaspoon pure maple syrup or agave syrup
27 - Sea salt, to taste

# Steps to Follow:

01 - Preheat oven to 220°C. Line two baking sheets with parchment paper.
02 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Arrange sweet potato, red bell pepper, zucchini, and broccoli florets on one baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly and roast for 25–30 minutes, stirring halfway through, until tender and lightly browned.
04 - In a bowl, toss chickpeas with olive oil, cumin, coriander, cayenne pepper if using, and salt. Spread on the second baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crisp.
05 - Whisk tahini, lemon juice, water, minced garlic, maple syrup or agave, and salt in a small bowl until smooth. Adjust consistency with more water if desired.
06 - Divide cooked quinoa among four bowls. Top each with roasted vegetables, crispy chickpeas, avocado slices, shredded red cabbage, and julienned carrot. Drizzle generously with tahini dressing and garnish with chopped cilantro.

# Additional Notes:

01 - Swap quinoa for brown rice, farro, or couscous as preferred.
02 - Enhance texture with toasted pumpkin seeds or sesame seeds.
03 - Adjust dressing thickness by whisking in additional water, a teaspoon at a time.
04 - For an excellent beverage pairing, serve with crisp Sauvignon Blanc or iced mint tea.

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