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Buddha Bowl with Turmeric Tahini Sauce

Buddha Bowl with Turmeric Tahini Sauce
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A vibrant and nutritious Buddha bowl featuring roasted vegetables, chickpeas, quinoa, and a creamy turmeric tahini sauce.

Ingredients

Scale
  • 1 cup quinoa, cooked
  • 1 sweet potato, diced
  • 1 head broccoli, chopped
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Turmeric Tahini Sauce:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water (more as needed for desired consistency)
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potato and chopped broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. While vegetables are roasting, prepare the turmeric tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, maple syrup, turmeric, ginger, and cayenne pepper (if using). Add more water if needed to reach a pourable consistency.
  4. To assemble the Buddha bowls, divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, broccoli, and chickpeas.
  5. Drizzle generously with the turmeric tahini sauce. Serve immediately.

Notes

  • Feel free to customize your Buddha bowl with other vegetables like bell peppers, zucchini, or kale.
  • Add a protein source like grilled chicken or tofu for an extra boost.
  • Store leftover sauce in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/buddha-bowl-with-turmeric-tahini-sauce/