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Cozy New Year Detox Buddha Bowl: Easy 30-Min Recipe

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A warm and satisfying Buddha bowl featuring roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and a creamy tahini dressing. Perfect for a healthy reset after the holidays, this 30-minute meal is packed with flavor and texture.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces (about 3 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/4 teaspoon salt
  • 2 cups fresh baby spinach or mixed greens
  • 1 cup shredded red cabbage
  • 1/2 cup pomegranate seeds
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro or parsley, chopped
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon maple syrup or honey
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 3–4 tablespoons warm water, to thin

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. In a medium saucepan, combine 1 cup rinsed quinoa, 2 cups water (or vegetable broth), and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. Place the cubed sweet potatoes on one prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and golden.
  4. On the second baking sheet, combine the drained chickpeas with remaining 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Toss to coat and spread in a single layer. Roast alongside sweet potatoes for 20-25 minutes, shaking the pan halfway, until golden and slightly crispy.
  5. In a small bowl or mason jar, combine 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, minced garlic, and 1/4 teaspoon salt. Whisk or shake until smooth. Slowly add warm water, 1 tablespoon at a time, whisking after each addition, until smooth and pourable (about 3-4 tablespoons).
  6. Divide the cooked quinoa among four bowls. Top each with spinach, roasted sweet potatoes, crispy chickpeas, shredded red cabbage, pomegranate seeds, avocado slices, cilantro, and pumpkin seeds.
  7. Drizzle the tahini dressing over each bowl and serve immediately.

Notes

For extra crispy chickpeas, dry them thoroughly before roasting. Store components separately for meal prep; reheat quinoa and vegetables in a 350°F oven for 5-7 minutes. Add fresh avocado each day to prevent browning.

Nutrition

Keywords: buddha bowl, detox bowl, healthy bowl, quinoa bowl, sweet potato bowl, vegan, gluten-free, 30-minute meal

Find it online: https://evadinnerideas.com/cozy-new-year-detox-buddha-bowl-easy-30-min-recipe/