Miso-Tahini Buddha Bowl with Roasted Veggies and Crispy Chickpeas

Buddha bowls are my go-to for satisfying meals that are as beautiful as they are nutritious. They’re a mix-and-match feast of grains, vegetables, and proteins, coming together in a symphony of colors, textures, and flavors. What ties it all together is a good dressing, and this miso-tahini dressing is a must-try—creamy, slightly tangy, and bursting with umami.
Feel free to use the veggies you have on hand; the key is to get that perfect drizzle of dressing over it all. Let’s dive in!

Ingredients

• For the Miso-Tahini Dressing:
• 85g tahini
• 2 cloves garlic, crushed
• 1 tsp white miso paste
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 3–4 tbsp water (adjust to desired consistency)
• Salt to taste
• For the Buddha Bowl:
• 200g quinoa, rinsed and drained
• 400g tin chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp ground cumin or dukkah seasoning
• 1 small sweet potato, diced
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• Salt and pepper to taste
• 2 handfuls of arugula or baby spinach
• 1 avocado, sliced
• 4 tbsp toasted pumpkin seeds or sunflower seeds
• Fresh cilantro, for garnish
• Optional Quick Pickled Veggies:
• ½ small red cabbage, thinly sliced
• 100ml water
• 4 tbsp apple cider vinegar
• 1 tbsp sea salt
• 1 tbsp honey or maple syrup

Directions

1. For the Dressing:
2. In a small bowl, whisk together the tahini, garlic, miso paste, honey (or maple syrup), and apple cider vinegar. Gradually add water until you reach your desired consistency—it should be thick but pourable.
3. Taste and adjust with a little salt if needed. Set aside or store in the fridge for up to 5 days. This dressing also goes beautifully with salads or grilled vegetables.
4. For the Buddha Bowl:
5. Prepare the Quinoa: Cook the quinoa according to package instructions. Fluff with a fork and set aside.
6. Roast the Veggies and Chickpeas: Preheat your oven to 200°C (400°F). On a large baking tray, toss the chickpeas, sweet potato, zucchini, and bell pepper with 1 tbsp olive oil, cumin (or dukkah), salt, and pepper. Roast for 25–30 minutes, stirring halfway, until the veggies are tender and the chickpeas are crispy.
7. Assemble the Bowls: Divide the quinoa among four bowls, layering with roasted veggies, chickpeas, fresh arugula, avocado slices, and pickled cabbage (if using). Top with a sprinkle of toasted seeds and fresh cilantro.
8. Drizzle and Enjoy: Generously drizzle with the miso-tahini dressing, and enjoy your Buddha bowl immediately.
9. For Quick Pickled Cabbage:
10. In a bowl, mix the water, vinegar, salt, and honey (or maple syrup) until dissolved. Add the cabbage, making sure it’s fully submerged. Store in an airtight container at room temperature for 24 hours, then refrigerate. It keeps well for up to a week.