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Healthy High Protein Buddha Bowl

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A quick, easy, and nourishing Buddha bowl packed with protein-rich quinoa, roasted chickpeas, fresh veggies, and a tangy tahini dressing. Perfect for a wholesome lunch or dinner that fuels and satisfies.

Ingredients

Scale
  • 1 cup quinoa (170g), rinsed
  • 2 cups water or vegetable broth (480ml)
  • 1 can (15 oz / 425g) canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups baby spinach or mixed greens (60g)
  • 1 cup cherry tomatoes (150g), halved
  • 1/2 cup shredded carrots (60g)
  • 1 medium red bell pepper, thinly sliced
  • 1 ripe avocado, sliced
  • Optional: 1 cup roasted sweet potato cubes (150g)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 2–4 tablespoons water (to thin dressing)
  • 1 teaspoon maple syrup or honey (optional)
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup quinoa under cold water in a fine mesh strainer to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork.
  4. Preheat oven to 400°F (200°C). Toss drained chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper on a baking sheet.
  5. Spread chickpeas in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until crispy but not burnt.
  6. If using, roast sweet potato cubes alongside chickpeas for about 25 minutes.
  7. Wash and prep veggies: halve cherry tomatoes, thinly slice bell pepper, shred carrots, and slice avocado.
  8. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup or honey (if using), and 2 tablespoons water.
  9. Add more water, 1 teaspoon at a time, to reach a creamy but pourable consistency. Season with salt and pepper to taste.
  10. Assemble bowls starting with a bed of cooked quinoa and mixed greens.
  11. Arrange roasted chickpeas, cherry tomatoes, bell peppers, shredded carrots, avocado slices, and sweet potatoes (if using) on top.
  12. Drizzle generously with tahini dressing.
  13. Optionally, sprinkle with sea salt or a squeeze of lemon for extra zing. Serve immediately.

Notes

Rinse quinoa thoroughly to remove bitterness. Shake chickpeas halfway through roasting for even crispiness. Adjust dressing thickness by adding water gradually. Cook quinoa and roast chickpeas ahead for quick assembly. Optional toppings like toasted sesame or pumpkin seeds add crunch. Substitute tahini with sunflower seed butter for sesame allergies.

Nutrition

Keywords: Buddha bowl, high protein, quinoa, roasted chickpeas, tahini dressing, vegan, healthy lunch, nourishing meal, plant-based, gluten-free

Find it online: https://nadinetable.com/healthy-high-protein-buddha-bowl-recipe-easy-nourishing-meals-ideas/