Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing


Quinoa Buddha Bowl with Sweet Potatoes, Chickpeas, Kale, Spicy Tahini Dressing – Healthy, Vegan, Oil-Free Recipe

Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 4 big bowls

This Buddha Bowl is loaded with all of your favorite plant-based superfoods.  Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an oil-free Spiced Tahini Dressing.  A delicious blend of flavors and interesting textures, this gluten-free vegan meal hits all the right notes.  If you like this, you’ll love 10 Minute Asian Shiitake Power Bowl10-Minute Italian Lentil Bowl, and Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl.


For the Crunchy Chickpeas:

For the Roasted Vegetables:

For the Quinoa Kale Buddha Bowl:

  • ½ cup tri-color quinoa
  • 1 cup water
  • 1 bunch Tuscan or Lacinato kale, stemmed and chopped

For the Spiced Tahini Dressing:

  • 1/4 cup (56 g) tahini
  • 1/2 teaspoon each: chili powder, ground turmeric, ground cumin
  • dash of cayenne (optional)
  • 1/2 lemon, juiced
  • 1/4-1/2 cup hot water, as needed

How it’s Done:

Preheat your oven to 375F.  Line 3 baking sheets with parchment paper or nonstick silicon baking mats.

For the Crunchy Chickpeas:  In a small bowl, combine the flax meal and warm water.  Set aside for about 5 minutes until the mixture gets gooey and “egg-like”

Once the flax egg is gooey, stir in the spices, salt, and pepper.  Add the rinsed chickpeas and coconut. Stir well to evenly coat. You should have a pretty thin coating, but try to get it all over the chickpeas and coconut.

Spread the coated chickpeas and coconut into a single layer on the pre-lined baking sheet.  Bake at 375 for 45 minutes, stirring every 10-15 minutes.  Remove from the oven and let cool on the baking sheet 10 minutes before enjoying.

Crunchy Roasted Chickpeas and Coconut

While the chickpeas roast, prepare the roasted veggies.

To Roast the Sweet Potato, Red Onion, Summer Squash, and Zucchini: On half of one baking sheet, spread the sweet potatoes into a single layer. Spread the red onion onto the other half of the baking sheet.  On another baking sheet, spread the summer squash and zucchini into a single layer.

Place everything in the oven and roast until golden brown and knife-glide tender.  The sweet potatoes and red onion will take about 40-45 minutes.  The summer squash and zucchini will take about 30 minutes.  Be sure to stir every 10-15 minutes.  Remove from the oven and keep warm.

While the vegetables roast, prepare your Quinoa and Kale.

To make the Tri-Color Quinoa and Kale: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the 1 cup of water, cover, and bring to a boil.
Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.  Add the kale during the last 2 minutes of cooking, so that it steams with the quinoa. When the quinoa is done, remove from heat and fluff to steam off any excess liquid.  Set aside until ready to assemble.

While the quinoa cooks, prepare your dressing.

To make the Spiced Tahini Dressing: In blender, combine all ingredients, starting with 1/4 cup of water. Puree to combine, adding more water, as needed, to reach a smooth, pourable consistency.  Continue to let the blender run another 1-2 minutes, until there is some warmth coming from the motor.  The heat will help activate the spices for a more intense flavor.  (You can also throw everything in the microwave for 45 seconds to warm).

Spiced Tahini Dressing

To assemble the Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing:  Between 4 big bowls, divide the ingredients evenly:  the tri-color quinoa and kale, roasted vegetables, and Spiced Tahini Dressing.  Sprinkle with the Crunchy Roasted Chickpeas just before serving.  Serve immediately and enjoy!

If you like this, you’ll love 10 Minute Asian Shiitake Power Bowl10-Minute Italian Lentil Bowl, and Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl.

Chef’ Katie’s Tips

Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, tahini adds rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nut or seed butter (like almond butter, sunflower seed butter, or even peanut butter).  For a less calorie-dense option, swap out the tahini for 1/2 cup chickpeas.

Mix and Match: Once you understand all of the components of this bowl, feel free to mix and match.  Instead of quinoa, try black rice, cooked farro, or barley.  Use other vegetables like purple potatoes, Japanese yams, asparagus, or sweet onion.  Have fun and clean out your fridge!

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 3 g 13 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 335 mg 14 %
Potassium 960 mg 27 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 13 g 51 %
Sugars 11 g
Protein 14 g 28 %
Vitamin A 329 %
Vitamin C 185 %
Calcium 31 %
Iron 34 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Lundberg Family Farms Organic Quinoa, Tri-Color Blend, 16 Ounce
  • Anna and Sarah Organic Coconut Flakes Chips 3 Lbs in Resealable Bag
  • Kevala  Organic Sesami Tahini, 16 Ounce
  • Anthony’s Organic Ground Cumin (1lb), Gluten Free
  • Del Campo Gourmet Seasoning and Spice Set


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