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+ servings
quinoa bowl with roasted vegetables and chickpeas

Glowing Winter Quinoa Bowls

These nourishing Quinoa Buddha Bowls are packed with roasted veggies, chickpeas and fluffy white quinoa, all tossed in a creamy tahini sauce
Course Entree
Cuisine American
Keyword buddha bowl, chickpeas, quinoa bowl, quinoa recipe, roasted veg
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 784kcal


for the roasted veg

for the steamed veg

  • 1 cups broccoli florets
  • 4 cups chopped kale
  • Juice of 1/2 a lemon

for the chickpeas

for the dressing

for the bowls


  • Roast the veg. Preheat the oven to 425ºF. Add the squash and beets onto a baking sheet and drizzle with olive oil, salt and pepper. Sprinkle the garlic powder over the beets and the paprika over the squash, and toss to combine. Roast for 35 minutes, stirring halfway through, until the vegetables are tender.
    baking sheet with roasted squash and beets
  • Steam the veg. Add the broccoli and kale to a steamer basket. Place the basket in a pot with 1/2" of water in the bottom. Cover and steam for 5 - 6 minutes until broccoli is tender. Remove from heat and drizzle with lemon juice.
    pot of broccoli and kale
  • Make the chickpeas. Toss the chickpeas in salt and paprika!
    bowl of chickpeas and seasoning
  • Make the dressing. Whisk together all the dressing ingredients, starting with 1 tablespoon of water. Continue to mix, adding water slowly until you reach your desired consistency.
    measuring cup with dressing
  • Assemble the bowls. Divide the kale evenly between two bowls. Top each with equal portions of the quinoa, roasted veg, broccoli and chickpeas. Drizzle with tahini dressing and serve!
    dressed quinoa vegetable bowl



Calories: 784kcal | Carbohydrates: 126g | Protein: 36g | Fat: 21g | Saturated Fat: 3g | Sodium: 1470mg | Fiber: 26g | Sugar: 23g