Veggie Buddha Bowl

Balanced bowl of grains, roasted veggies, chickpeas, and tahini dressing.

A Buddha bowl balances grain, protein, roasted veg, raw crunch, and a strong sauce. It’s also the prettiest way to use fridge leftovers. Keep a reliable tahini, yogurt, or soy dressing and remix weekly.

Ingredients

• 1 cup quinoa or brown rice
• 2 cups roasted vegetables
• 1 can chickpeas
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 avocado

Steps

1. Cook quinoa according to package directions.
2. Toss vegetables with oil and salt; roast at 400°F (200°C) for 25 minutes.
3. Pan-toast chickpeas with spices until warm.
4. Whisk tahini, lemon, water, and garlic into dressing.
5. Assemble grains, veggies, chickpeas, and avocado; drizzle dressing.

Tips

• Contrast warm and cold components.
• Thin thick sauces with water or lemon.
• Batch-cook grains and beans for faster assembly.

• Use quinoa, brown rice, or couscous.
• Tofu, tempeh, or egg can replace chickpeas.

Store components separately 3–4 days; sauce in its own jar. Assemble when eating.