If you’re looking for a meal that’s as colorful as it is delicious, these Rainbow Buddha Bowls with Tahini Dressing are about to become your new favorite! Packed with fresh veggies, fluffy grains, and a creamy homemade tahini sauce, this recipe is hearty, healthy, and totally customizable. Whether you’re a seasoned meal-prepper or just want a quick dinner, these bowls are a guaranteed crowd-pleaser. Let’s get chopping!
Why You Will Love This Recipe
Rainbow Buddha Bowls are perfect for busy days because you can prep almost everything ahead of time. The tahini dressing adds a tangy, nutty flavor that ties all the ingredients together, and you can swap veggies based on what’s in season or hiding in your fridge. Plus, this dish is naturally vegan and gluten-free—just as tasty as it is vibrant!
Ingredients:
- 1 cup quinoa (uncooked)
- 1 medium sweet potato (sliced into rounds)
- 1 red bell pepper (thinly sliced)
- 1 cup shredded red cabbage
- 1 small avocado (sliced)
- 1 cup cooked chickpeas (drained and rinsed)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1⁄4 cup fresh cilantro (chopped)
Tahini Dressing:
- 1⁄4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove (minced)
- 3-4 tbsp water (to thin)
Ingredient Prep Guide
Quinoa: Rinse it under cold water in a fine-mesh strainer to remove bitterness. Cook according to package instructions (pro tip: use vegetable broth instead of water for extra flavor).
Sweet Potato: Slice into 1⁄4-inch rounds for even roasting. Toss with 1 tbsp olive oil, salt, and pepper before baking.
Red Cabbage: Shred finely using a mandoline or sharp knife. Soak in ice water for 10 minutes to crisp it up before draining.
Chickpeas: Pat them dry with a paper towel for better texture. For a crunchier option, roast them at 400°F for 15 minutes with a pinch of paprika!
Equipment & Tools
- Baking sheet
- Medium saucepan
- Mixing bowls (small and large)
- Sharp knife and cutting board
- Whisk or fork (for the dressing)
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F. Spread sweet potato rounds in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender and slightly crispy.
Step 2: While the sweet potatoes cook, rinse the quinoa thoroughly. Add it to a saucepan with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.
Step 3: Prep all veggies: Slice the bell pepper, shred the cabbage, and slice the avocado. If using roasted chickpeas, toss them in olive oil and spices now and bake alongside the sweet potatoes.
Step 4: Make the tahini dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Add water 1 tbsp at a time until it reaches a pourable consistency. Taste and adjust salt or lemon as needed.
Step 5: Assemble your bowls! Start with a base of quinoa, then arrange sweet potatoes, peppers, cabbage, avocado, and chickpeas in sections. Drizzle with tahini dressing and sprinkle cilantro on top.
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Baking sheet, saucepan, mixing bowls, knife
Serving Suggestions
These bowls are a complete meal on their own, but you can pair them with warm pita bread or a side of hummus for dipping. For a summer picnic, pack the components separately and assemble on-site to keep everything fresh. Add a squeeze of lime or sprinkle of chili flakes for extra zing!
Pro Tips
Meal Prep Magic: Cook the quinoa and roast the sweet potatoes and chickpeas up to 3 days ahead. Store veggies and dressing in separate airtight containers. Assemble bowls right before eating to keep ingredients crisp.
Dressing Double-Duty: If the tahini dressing thickens in the fridge, whisk in a splash of water to revive it. This sauce also works as a dip for raw veggies or a spread for wraps!
Storage and Reheating Instructions
Store leftover components separately in airtight containers for up to 3 days. To reheat sweet potatoes or quinoa, sprinkle with water and microwave for 1-2 minutes. Keep avocado slices fresh by brushing them with lemon juice before storing.
Troubleshooting
Soggy Veggies: If your cabbage or peppers get limp, soak them in ice water for 5-10 minutes to revive their crunch. Always pat dry before serving.
Bland Dressing: If the tahini sauce tastes flat, add a pinch of salt or an extra tsp of lemon juice to brighten it up. For a garlicky kick, mix in a dash of garlic powder.
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, couscous, or even farro work well. Just adjust cooking times based on the grain you choose.
Is there a substitute for tahini?
If you’re out of tahini, try unsalted almond or peanut butter. The flavor will be slightly different, but still delicious!
How do I make this recipe gluten-free?
It’s already gluten-free as written! Just double-check labels on pre-packaged ingredients like broth or canned chickpeas to be safe.
Rainbow Buddha Bowls with Tahini Dressing
Ingredients
- 1 cup quinoa uncooked
- 1 medium sweet potato sliced into rounds
- 1 red bell pepper thinly sliced
- 1 cup shredded red cabbage
- 1 small avocado sliced
- 1 cup cooked chickpeas drained and rinsed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove minced
- 3-4 tbsp water to thin
Instructions
- Preheat your oven to 425°F. Spread sweet potato rounds in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender and slightly crispy.
- While the sweet potatoes cook, rinse the quinoa thoroughly. Add it to a saucepan with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.
- Prep all veggies: Slice the bell pepper, shred the cabbage, and slice the avocado. If using roasted chickpeas, toss them in olive oil and spices now and bake alongside the sweet potatoes.
- Make the tahini dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Add water 1 tbsp at a time until it reaches a pourable consistency. Taste and adjust salt or lemon as needed.
- Assemble your bowls! Start with a base of quinoa, then arrange sweet potatoes, peppers, cabbage, avocado, and chickpeas in sections. Drizzle with tahini dressing and sprinkle cilantro on top.
