This quinoa and roasted beet Buddha bowl is a vibrant, nutrient-packed meal that combines earthy beets with protein-rich quinoa and chickpeas.
Roasting beets brings out their natural sweetness, balancing nicely with the lemony tahini dressing and fresh greens.
It's a perfect healthy lunch or dinner option that's easy to prepare and packed with fiber, vitamins, and plant-based protein.
Why You’ll Love This Recipe
- Roasting the beets enhances their sweetness and texture, complementing the nutty quinoa.
- The combination of quinoa and chickpeas provides a complete source of plant-based protein and fiber.
- The lemon-tahini dressing adds a tangy, creamy flavor that ties the bowl together without overpowering the ingredients.
Quinoa and Roasted Beet Buddha Bowl
This nourishing Buddha bowl features fluffy quinoa, sweet roasted beets, chickpeas, and fresh greens, dressed with a tangy lemon-tahini dressing for a wholesome meal.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 4
- Yield
- 4 Buddha bowls
Ingredients
- 1 cup quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 3 medium beets (about 1 lb/450 g), peeled and cut into 1-inch cubes
- 1 tablespoon olive oil, divided
- 1 (15-ounce/425 g) can chickpeas, drained and rinsed
- 4 cups mixed greens (such as spinach or arugula)
- 1/4 cup tahini (60 ml)
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Roast the Beets Preheat oven to 400°F (200°C). Toss the beet cubes with 1/2 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast until tender when pierced with a fork, about 40 minutes. Remove from oven and let cool slightly.
- Cook the Quinoa While beets roast, combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Prepare Chickpeas and Dressing Toss chickpeas with remaining 1/2 tablespoon olive oil and a pinch of salt. If desired, roast in the oven alongside beets for 10 minutes for extra crispiness. Meanwhile, whisk together tahini, lemon juice, maple syrup, minced garlic, cumin, salt, and pepper with 2-3 tablespoons water until smooth and drizzly.
- Assemble Buddha Bowls Distribute quinoa evenly among four bowls. Top each with roasted beets, chickpeas, and mixed greens. Drizzle with lemon-tahini dressing and garnish with fresh parsley or cilantro.
Helpful Tips
- Ensure beets are roasted until fork-tender to bring out their natural sweetness and ensure softness.
- Rinse quinoa well before cooking to remove bitter saponins for the best flavor.
- The lemon-tahini dressing can be made ahead and stored in the refrigerator for up to 3 days; whisk well before using.
- If preferred, chickpeas can be patted dry and sautéed in a skillet with olive oil and spices instead of roasting.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate and add before serving to maintain freshness.
Reheat the quinoa and beets gently in the microwave or in a skillet until warmed through; do not heat the greens.
Frequently Asked Questions
Can I use pre-cooked or canned beets?
Yes, pre-cooked or canned beets can be used to save time. Skip the roasting step and simply dice and add to the bowl.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe suitable for gluten-free diets.
How do I make the dressing less thick?
Add water, one teaspoon at a time, to the tahini dressing while whisking until you reach your desired consistency.
Can I add other vegetables to this bowl?
Absolutely! Roasted sweet potatoes, steamed broccoli, or avocado slices are great additions to enhance flavor and nutrition.
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