Roasted Veggie Buddha Bowl Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl.

Chickpeas: Adds a hearty texture and protein to the dish.

Cherry tomatoes: Provides a burst of sweetness and color.

Cucumber: Adds a refreshing crunch.

Carrots: Adds sweetness and a vibrant color.

Olive oil: Used for roasting the chickpeas.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a bit of spice and depth.

Tahini: A sesame seed paste that adds a rich, nutty flavor to the dressing.

Lemon juice: Adds acidity and brightness to the dressing.

Maple syrup: Adds a touch of sweetness to the dressing.

Water: Used to thin out the dressing to the desired consistency.

To achieve perfectly crispy chickpeas, make sure they are thoroughly dried before roasting. After rinsing, spread them out on a clean kitchen towel and pat them dry. Removing excess moisture ensures they roast evenly and develop a delightful crunch.

• quinoa - Substitute with brown rice: Brown rice provides a similar texture and is also a whole grain, making it a nutritious alternative.

• chickpeas - Substitute with black beans: Black beans offer a similar protein content and texture, making them a great substitute.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• carrots - Substitute with bell peppers: Bell peppers add a different but complementary crunch and sweetness to the bowl.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• tahini - Substitute with almond butter: Almond butter offers a creamy texture and nutty flavor, making it a good alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it an easy swap.

• maple syrup - Substitute with honey: Honey offers a similar sweetness and viscosity, making it a good substitute.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the dish while maintaining the necessary liquid content.

• To keep your Roasted Veggie Buddha Bowl fresh, store the quinoa and roasted chickpeas separately from the fresh vegetables and dressing.
• Place the quinoa in an airtight container and refrigerate for up to 4 days.
• Store the roasted chickpeas in a separate airtight container at room temperature for up to 3 days to maintain their crispiness.
• Keep the fresh vegetables (cherry tomatoes, cucumber, carrots) in another airtight container in the refrigerator for up to 3 days.
• For the tahini dressing, store it in a small jar or container with a tight-fitting lid in the refrigerator for up to a week. Shake well before using.
• If you wish to freeze the quinoa, spread it out on a baking sheet to cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.
• Avoid freezing the roasted chickpeas and fresh vegetables as they may lose their texture and flavor.
• When ready to serve, reheat the quinoa and roasted chickpeas in the microwave or on the stovetop until warm. Assemble the buddha bowl with fresh vegetables and drizzle with the tahini dressing.

• For a quick and easy reheat, use the microwave. Place the quinoa mixture and roasted chickpeas in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat on high for 1-2 minutes, or until warmed through. Add the fresh cherry tomatoes, cucumber, and carrots after microwaving to keep them crisp.

• If you prefer a more even reheating, use the oven. Preheat your oven to 350°F (175°C). Spread the quinoa mixture and roasted chickpeas on a baking sheet. Cover with aluminum foil to prevent drying out and bake for 10-15 minutes, or until heated through. Add the fresh vegetables and dressing after reheating.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Add the quinoa mixture and roasted chickpeas and sauté for 3-5 minutes, stirring occasionally, until warmed through. Remove from heat and mix in the fresh cherry tomatoes, cucumber, and carrots.

• To maintain the texture of the roasted chickpeas, you can reheat them separately in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the chickpeas for 3-5 minutes. Meanwhile, reheat the quinoa mixture in the microwave or on the stovetop. Combine everything together and drizzle with the tahini dressing.

• If you have a steamer, you can use it to gently reheat the quinoa mixture. Place the quinoa mixture in a heatproof dish and steam for about 5-7 minutes, or until warmed through. Reheat the roasted chickpeas in the oven or air fryer to keep them crispy. Add the fresh vegetables and dressing after reheating.

• Oven: Used to roast the chickpeas to a crispy texture at 400°F (200°C).

• Baking sheet: Provides a flat surface for spreading out the chickpeas evenly for roasting.

• Mixing bowl: Used to combine the cooked quinoa, cherry tomatoes, cucumber, and carrots.

• Small bowl: Ideal for whisking together the tahini, lemon juice, maple syrup, and water to make the dressing.

• Whisk: Helps to blend the dressing ingredients smoothly.

• Measuring cups: Ensures accurate measurement of ingredients like quinoa, chickpeas, cherry tomatoes, cucumber, and carrots.

• Measuring spoons: Used to measure smaller quantities of ingredients like olive oil, salt, pepper, lemon juice, and maple syrup.

• Knife: Essential for slicing the cucumber and halving the cherry tomatoes.

• Cutting board: Provides a safe surface for cutting vegetables.

• Serving bowls: Used to assemble and serve the final Buddha bowls.

• Spoon: Useful for mixing ingredients and serving the quinoa mixture into the bowls.

Pre-cook quinoa: Cook quinoa in advance and store it in the fridge to save time on busy days.

Use canned chickpeas: Opt for canned chickpeas to skip the soaking and cooking process.

Pre-cut vegetables: Buy pre-cut vegetables like cucumber and carrots to reduce prep time.

Batch roast chickpeas: Roast a large batch of chickpeas and store them for multiple meals.

Make dressing ahead: Prepare the tahini dressing in advance and keep it in the fridge for quick assembly.