Buddha Bowl with Tahini Drizzle

About this recipe

The Buddha bowl is a modern invention, but the philosophy behind it—every element separate, every colour represented, every vegetable earning its place—comes from the grandmother's kitchen, where a meal wasn't complete without at least three different preparations on the plate. Here, cooked quinoa sits at the base, providing structure and complete protein, while roasted chickpeas, sweet potato, and broccoli create warmth and crunch. Raw spinach or kale adds bitterness and volume, and avocado brings richness without heaviness. The entire bowl is meant to be mixed as you eat, so textures and flavours collide—nothing is mushed together or homogenised. The tahini dressing is where this dish becomes more than the sum of its parts: sesame paste blended with lemon juice, garlic, salt, and warm water becomes something creamy and luxurious without any dairy. It has a subtle bitterness that cuts through the sweetness of roasted vegetables and the earthiness of quinoa. The dressing should be pourable but substantial, thick enough to cling to every component. At 560 calories and 22g protein per serving, this bowl is a complete meal, satisfying enough for dinner yet light enough to eat at lunch. Roasting is the technique that matters most here. Sweet potato and broccoli need high heat and a little oil to char at the edges—the charred bits are where the flavour lives, bitter and intense against the soft, sweet interior. Don't crowd the pan; give each piece space so steam doesn't trap the moisture. A squeeze of lemon juice over the hot vegetables right out of the oven brightens everything. This bowl is excellent for meal prep; roast your vegetables on Sunday and assemble bowls throughout the week, adding fresh herbs and avocado only at serving time so nothing wilts. Eat this with warm pita bread to scoop and push things around. It's also stunning as a side dish at a dinner party, served in individual bowls so each guest gets their own moment of assembly. Store the components separately in the fridge for up to four days; the dressing keeps even longer, making this an ideal weeknight meal.