Gluten-Free Vibrant Buddha Bowl

Fuel your body and delight your taste buds with this Gluten-Free Vibrant Buddha Bowl, a nourishing and colorful medley of roasted vegetables, protein-packed quinoa, and crispy chickpeas. This recipe combines tender sweet potatoes, roasted broccoli, and creamy avocado with fresh mixed greens and juicy cherry tomatoes for a vibrant, nutrient-rich meal. A drizzle of homemade tahini-lemon dressing adds a tangy, nutty finish that perfectly complements the hearty flavors. Ready in just 40 minutes, this easy and customizable bowl is not only gluten-free but also loaded with plant-based goodness, making it ideal for meal prep, quick lunches, or a wholesome dinner. Perfect for gluten-free, vegetarian, and health-conscious foodies, this bowl is as satisfying as it is beautiful!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 large Sweet potato
• 2 cups Broccoli florets
• 1 can (15 oz, drained and rinsed) Chickpeas
• 3 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 cups Mixed greens (e.g., spinach, kale, arugula)
• 1 cup Cherry tomatoes, halved
• 1 medium Avocado, sliced
• 3 tablespoons Tahini
• 2 tablespoons Lemon juice
• 1 teaspoon Maple syrup
• 2 tablespoons Water (for thinning dressing)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Rinse the quinoa under cold water and add it to a medium saucepan with 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Step 3

Peel and dice the sweet potato into bite-sized cubes. Toss the sweet potato, broccoli florets, and chickpeas with 2 tablespoons of olive oil, paprika, garlic powder, cumin, salt, and black pepper. Spread evenly on the prepared baking sheet.

Step 4

Roast the vegetables and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.

Step 5

While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and 2 tablespoons of water in a small bowl until smooth. Adjust the consistency by adding more water if needed.

Step 6

To assemble the Buddha bowl, start by dividing the cooked quinoa evenly among four bowls. Top with the roasted sweet potatoes, broccoli, and chickpeas.

Step 7

Add a generous handful of mixed greens, cherry tomatoes, and avocado slices to each bowl.

Step 8

Drizzle the tahini dressing over the top and serve immediately. Enjoy your vibrant gluten-free Buddha bowl!

Nutrition Facts

Serving size	(2031.4g)

Amount per serving	% Daily Value*
Calories	2543.1

Total Fat 123.7g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 5.4mg	0%
Sodium 4100.8mg	0%
Total Carbohydrate 287.7g	0%
Dietary Fiber 62.2g	0%
Total Sugars 42.9g
Protein 88.1g	0%

Vitamin D 0IU	0%
Calcium 4063.8mg	0%
Iron 16097.1mg	0%
Potassium 3563.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 13.5%

Carbs: 44.0%