Gluten-Free Vibrant Buddha Bowl
Elevate your meal game with this Gluten-Free Vibrant Buddha Bowl, a feast for the eyes and the taste buds. Packed with wholesome quinoa, roasted sweet potato, crispy chickpeas, and nutrient-rich broccoli, this recipe balances color, texture, and flavor perfectly. Fresh mixed greens, juicy cherry tomatoes, and creamy avocado slices bring a refreshing crunch to every bite, while a tangy tahini dressing with a hint of sweetness ties it all together. Ready in under 40 minutes, this Buddha bowl is ideal for meal prep or a satisfying weeknight dinner. It's completely gluten-free, loaded with plant-based protein, and brimming with vibrant flavors—a true nutritional powerhouse that's both healthy and delicious! Serve it as a hearty entrée or a vibrant side dish your guests will rave about.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 large Sweet potato
- 2 cups Broccoli florets
- 1 can (15 oz, drained and rinsed) Chickpeas
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Mixed greens (e.g., spinach, kale, arugula)
- 1 cup Cherry tomatoes, halved
- 1 medium Avocado, sliced
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup
- 2 tablespoons Water (for thinning dressing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse the quinoa under cold water and add it to a medium saucepan with 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Peel and dice the sweet potato into bite-sized cubes. Toss the sweet potato, broccoli florets, and chickpeas with 2 tablespoons of olive oil, paprika, garlic powder, cumin, salt, and black pepper. Spread evenly on the prepared baking sheet.
Roast the vegetables and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and 2 tablespoons of water in a small bowl until smooth. Adjust the consistency by adding more water if needed.
To assemble the Buddha bowl, start by dividing the cooked quinoa evenly among four bowls. Top with the roasted sweet potatoes, broccoli, and chickpeas.
Add a generous handful of mixed greens, cherry tomatoes, and avocado slices to each bowl.
Drizzle the tahini dressing over the top and serve immediately. Enjoy your vibrant gluten-free Buddha bowl!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 42.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4064 mg | 313% | |
| Iron | 16097.1 mg | 89428% | |
| Potassium | 3563 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
