Ingredients:

  • 1 cup Quinoa, rinsed
  • 2 cups Water or Vegetable Stock
  • 1/2 tsp Salt (for quinoa)
  • 1 large Sweet Potato, peeled and cubed (1-inch)
  • 1 1/2 cups Brussels Sprouts, trimmed and halved
  • 1 (15 oz) can Chickpeas, drained and rinsed
  • 3 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper, To taste
  • 4 cups Mixed Leaf Salad/Spinach (packed)
  • 1 medium Avocado, sliced
  • 1/4 cup Red Onion, thinly sliced
  • 2 Tbsp Pumpkin Seeds (Pepitas), toasted
  • 1/4 cup Tahini (well stirred)
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Lemon Juice, fresh squeezed
  • 2–4 Tbsp Water (for thinning dressing)
  • 1 tsp Sriracha or Hot Sauce (Optional)
  • 1 clove Garlic, grated
  • Pinch of Salt (for dressing)

Instructions:

  1. Preheat oven to 200°C / 400°F. Line a large baking sheet with parchment paper.
  2. Rinse the quinoa thoroughly. Combine quinoa, water/stock, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
  3. In a large bowl, toss the cubed sweet potato and halved Brussels sprouts with 2 Tbsp of olive oil, 1/2 tsp smoked paprika, garlic powder, salt, and pepper. Spread evenly on one half of the prepared baking sheet.
  4. Rinse the chickpeas well. Toss them separately with the remaining 1 Tbsp of olive oil and 1/2 tsp of smoked paprika. Spread on the other half of the baking sheet.
  5. Roast for 30–35 minutes, stirring the vegetables and shaking the tray halfway through, until the sweet potatoes are tender and the sprouts have crispy edges.
  6. While the vegetables are roasting, prepare the dressing: Combine tahini, maple syrup, lemon juice, sriracha (if using), grated garlic, and a pinch of salt in a small bowl. Whisk vigorously.
  7. Gradually add cold water (starting with 2 Tbsp) until the dressing is smooth and easily pourable, thin enough to drizzle but thick enough to coat a spoon lightly. Adjust seasoning.
  8. Thinly slice the red onion and avocado. Toast the pumpkin seeds in a dry pan over medium heat for 2 minutes until fragrant.
  9. To assemble the Buddha Bowls: Divide the cooked quinoa base evenly among the four serving bowls. Arrange the roasted vegetables and chickpeas neatly around the bowl.
  10. Add a generous handful of mixed leaves to each bowl. Top with slices of fresh avocado, sliced red onion, and toasted pumpkin seeds.
  11. Drizzle the Maple-Tahini dressing generously over all components just before serving.