Buddha Bowl

[The Everything in Its Place Remix]

Every ingredient in perfect harmony. Roasted veggies, protein, greens, and a tahini drizzle that ties it all together—this is balance you can see and taste.

Ingredients

For the Base:
1 cup (185g) quinoa, rinsed
2 cups (480ml) water
Pinch of sea salt

For the Roasted Vegetables:
2 medium sweet potatoes, cubed
1 head broccoli, cut into florets
2 tablespoons (30ml) avocado oil
1 teaspoon garlic powder
Sea salt and black pepper to taste

For the Protein:
1 can (15 ounces/425g) chickpeas, drained and rinsed
1 tablespoon (15ml) avocado oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin

For the Tahini Lemon Dressing:
1/4 cup (60ml) tahini
2 tablespoons (30ml) fresh lemon juice
1 tablespoon (15ml) extra virgin olive oil
1 clove garlic, minced
2-3 tablespoons (30-45ml) water to thin
Sea salt to taste

For Assembly:
4 cups (120g) mixed greens or baby spinach
1 ripe avocado, sliced
1/4 cup (35g) toasted pumpkin seeds
Fresh parsley for garnish

Steps

Cook Quinoa:

Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Roast Vegetables:

Preheat oven to 425°F (220°C). Toss sweet potato cubes and broccoli florets with avocado oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until vegetables are tender with crispy edges.

Crisp Chickpeas:

Pat chickpeas completely dry with paper towels. Toss with avocado oil, smoked paprika, and cumin. Spread on a separate baking sheet and roast at 425°F (220°C) for 20-25 minutes, shaking the pan halfway through, until golden and crispy.

Make Dressing:

Whisk together tahini, lemon juice, olive oil, and minced garlic in a small bowl. Add water one tablespoon at a time, whisking constantly, until dressing reaches a smooth, pourable consistency. Season with salt to taste.

Build Bowls:

Divide greens among 4 bowls as the base. Arrange quinoa, roasted sweet potatoes, broccoli, and crispy chickpeas in separate sections around each bowl—keep everything distinct for visual appeal. Add avocado slices and sprinkle with toasted pumpkin seeds. Drizzle tahini dressing generously over everything and garnish with fresh parsley.

---

Make it Good For The Gut

Add fermented vegetables: Top with sauerkraut or kimchi for probiotic power. Include prebiotic boost: Add raw garlic to the dressing and toss in some chopped raw onion for prebiotic fiber. Boost with kefir dressing: Mix 2 tablespoons plain kefir into the tahini dressing for beneficial bacteria.

Remix Options

Cauliflower Rice Base: Replace quinoa with cauliflower rice for lower carbs—sauté in avocado oil for 5 minutes. Different Proteins: Use baked tempeh, grilled chicken breast, or hard-boiled eggs instead of chickpeas. Fall Vegetables: Swap broccoli for roasted Brussels sprouts and add butternut squash instead of sweet potatoes. Mediterranean Style: Add kalamata olives, cucumber, cherry tomatoes, and crumbled feta cheese. Asian-Inspired: Use edamame instead of chickpeas, add shredded cabbage, and replace tahini dressing with a ginger-miso dressing. Spicy Version: Add sriracha or harissa to the tahini dressing for heat. Budget-Friendly: Use brown rice instead of quinoa (costs $2/lb vs. $5/lb), skip avocado or use half portions, and use sunflower seeds instead of pumpkin seeds.

Good To Know

Visual Balance Matters: Keep each component in its own section rather than mixing everything together—the distinct zones of color and texture make the bowl more appealing and let you control the ratio in each bite. Chickpea Crispiness: The drier you get the chickpeas before roasting, the crispier they’ll become. Pat them aggressively with paper towels and let them air dry for 5 minutes if you have time. Tahini Consistency: Different tahini brands have different thicknesses—start with less water and add more gradually until you reach a drizzle-able consistency that’s thicker than salad dressing but thinner than hummus. Storage Strategy: Store all components separately in airtight containers for up to 4 days. Keep dressing separate and add just before eating. Assemble bowls fresh for best texture. Meal Prep Perfect: This recipe is built for meal prep—make everything on Sunday, portion into containers, and you have four ready-to-eat lunches that stay fresh and delicious all week.