Golden Buddha Bowl
A nourishing bowl of roasted sweet potato, crispy chickpeas, quinoa, cucumber, and avocado, drizzled with a golden turmeric tahini dressing.
🛒 Ingredients
- 2 sweet potatoes, cubed
- 400g tin chickpeas, drained and dried
- 2 tsp smoked paprika
- 1 cup quinoa
- 2 avocados, sliced
- 1 cucumber, diced
- 2 cups mixed greens
- 4 tbsp tahini
- 1 lemon juiced
- 1 tsp turmeric
- 1 tsp maple syrup
- 2 tbsp pumpkin seeds
👨🍳 Method
- 1
Toss sweet potato and chickpeas separately with olive oil and paprika. Spread on baking trays.
- 2
Roast at 200°C for 25 minutes until sweet potato is tender and chickpeas are crispy.
- 3
Cook quinoa in salted water per package instructions. Fluff and cool.
- 4
Make dressing: whisk tahini, lemon juice, turmeric, maple syrup, and 3 tbsp water until smooth.
- 5
Build bowls: greens base, quinoa, sweet potato, chickpeas, cucumber, and avocado.
- 6
Drizzle with turmeric tahini dressing.
- 7
Scatter pumpkin seeds and serve.
💡 Chef's Tips
- →Dry the chickpeas very well before roasting — moisture is the enemy of crispiness.
- →The tahini dressing thickens in the fridge; add water to loosen when reusing.
- →Meal-prep friendly: store components separately, assemble just before eating.
More Healthy Recipes
Rainbow Açaí Bowl
Velvety frozen açaí blended with banana and topped with granola, tropical fruits, bee pollen, and a coconut drizzle. Instagram-worthy and delicious.
Spicy Salmon Poke Bowl
Sushi-grade salmon cubed and tossed in a sesame-sriracha marinade, over sushi rice with edamame, mango, and a drizzle of spicy mayo.
Overnight Oats with Berry Compote
Creamy rolled oats soaked overnight in yogurt and almond milk, topped with a warm mixed berry compote, chia seeds, and honey.