Buddha Bowl

1. 1
   prep · ~5 min

   Preheat oven and prep the sweet potato.

   1.Preheat oven to 400°F (200°C).

   2.Peel sweet potatoes and cut into 1-inch cubes.

   3.Toss cubes with 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper.
2. 2
   roast · ~25 min

   Roast the sweet potato.

   Spread sweet potato cubes on a baking sheet in a single layer. Roast for 22-25 minutes, flipping halfway, until golden and tender.

3. 3
   boil · ~15 min

   Cook the quinoa.

   1.Rinse quinoa under cold water using a fine-mesh strainer.

   2.Combine quinoa, 1 cup water, and a pinch of salt in a saucepan.

   3.Bring to a boil, then cover and reduce heat to low.

   4.Simmer for 12-15 minutes until water is absorbed and quinoa is fluffy.

   TIPFluff with a fork and let it sit covered for 5 minutes off the heat for the best texture.
4. 4
   prep · ~2 min

   Season and prepare the chickpeas.

   While the quinoa cooks, pat chickpeas dry with a kitchen towel. Toss with 1 tbsp olive oil, a pinch of smoked paprika, and a pinch of garlic powder.

5. 5
   roast · ~15 min

   Roast the chickpeas alongside the sweet potato.

   Spread seasoned chickpeas on a second baking sheet. Place in the oven during the last 12-15 minutes of the sweet potato roast time, until slightly crisp.

6. 6
   mix · ~2 min

   Whisk the tahini dressing.

   1.Combine tahini, lemon juice, water, and a pinch of salt in a small bowl.

   2.Whisk until smooth and creamy. Add another splash of water if too thick.

   TIPThe dressing will thicken as it sits — just stir in a little water before serving.
7. 7
   assemble · ~3 min

   Assemble the bowls.

   1.Divide cooked quinoa evenly among 4 bowls.

   2.Arrange roasted sweet potato, roasted chickpeas, baby spinach, and sliced avocado on top.

   3.Drizzle generously with tahini dressing.
8. 8
   serve

   Serve immediately.

   Serve bowls at room temperature or slightly warm, with extra lemon wedges on the side if desired.

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