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Fresh New Year Buddha bowl with quinoa, roasted sweet potato, chickpeas, avocado, edamame, colorful vegetables, pumpkin seeds, and creamy lemon-tahini dressing.

Fresh New Year Buddha Bowl – Easy 30-Minute Recipe

A colorful 30-minute Buddha bowl with fluffy quinoa, roasted sweet potato and chickpeas, fresh vegetables, avocado, edamame, pumpkin seeds, and creamy lemon-tahini dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • Buddha Bowls
  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1 medium-large sweet potato about 12 ounces, peeled and cut into ½-inch cubes
  • 1 15-ounce can chickpeas, drained, rinsed, and thoroughly dried
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fine salt plus more to taste
  • Black pepper to taste
  • 3 packed cups baby spinach
  • 1 cup finely shredded purple cabbage
  • 1 small cucumber sliced
  • 1 large carrot peeled into ribbons or shredded
  • 1 cup cooked shelled edamame
  • 1 large ripe avocado sliced
  • ¼ cup pumpkin seeds
  • ¼ cup loosely packed fresh cilantro
  • Lemon-Tahini Dressing
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon maple syrup
  • 1 small garlic clove finely grated
  • ¼ teaspoon ground cumin
  • ¼ teaspoon fine salt
  • 2 –4 tablespoons cold water as needed

Method
 

  1. Preheat oven to 425°F (218°C) and line a large baking sheet with parchment.
  2. Cut the peeled sweet potato into approximately ½-inch cubes.
  3. Drain, rinse, and thoroughly dry the chickpeas.
  4. Place sweet potato and chickpeas on the baking sheet.
  5. Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
  6. Spread into a relatively even layer.
  7. Roast for 20–25 minutes, stirring halfway, until the sweet potatoes are tender and browned and the chickpeas are lightly crisp.
  8. Meanwhile, combine rinsed quinoa, water, and a pinch of salt in a saucepan.
  9. Bring to a boil, reduce heat, cover, and simmer according to package directions, generally about 15 minutes.
  10. Remove from heat and rest covered for 5 minutes.
  11. Fluff quinoa with a fork.
  12. Prepare the edamame according to package directions and drain.
  13. Prepare the spinach, cabbage, cucumber, carrot, cilantro, and avocado.
  14. Whisk tahini, lemon juice, olive oil, maple syrup, garlic, cumin, and salt together.
  15. Add cold water one tablespoon at a time until the dressing reaches a creamy drizzle consistency.
  16. Divide spinach and quinoa among four bowls.
  17. Add roasted sweet potato, chickpeas, cabbage, cucumber, carrot, and edamame.
  18. Add sliced avocado.
  19. Sprinkle with pumpkin seeds and cilantro.
  20. Drizzle with lemon-tahini dressing and serve.

Notes

Cut the sweet potatoes into small ½-inch cubes so they cook quickly.
Dry the chickpeas thoroughly before roasting.
Prepare the quinoa and fresh vegetables while the sweet potatoes and chickpeas roast to keep the total time around 30 minutes.
Tahini varies in thickness, so add water gradually.
Slice avocado immediately before serving.
For meal prep, keep the dressing and avocado separate until serving.