Preparation:

Step 1: Prepare the Quinoa

Begin by cooking the quinoa according to the package instructions. Typically, this involves rinsing 1 cup of quinoa under cold water, then combining it with 2 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Once cooked, set it aside to cool slightly.

Step 2: Roast the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the diced sweet potatoes, broccoli florets, red bell pepper slices, and zucchini rounds. Drizzle the vegetables with olive oil, then sprinkle them with cumin, smoked paprika, garlic powder, salt, and pepper. Toss everything together to ensure the vegetables are well-coated with the oil and seasonings. Roast the vegetables in the oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized on the edges.

Step 3: Roast or Sauté the Chickpeas

While the vegetables are roasting, you can prepare the chickpeas. For a crunchy texture, you can roast the chickpeas alongside the vegetables by spreading them out on another baking sheet, drizzling them with olive oil, and seasoning with salt, pepper, and a pinch of paprika. Roast them for 20-25 minutes or until crispy. Alternatively, for a quicker method, you can sauté the chickpeas in a pan over medium heat with a drizzle of olive oil, salt, and your favorite spices for about 10 minutes.

Step 4: Prepare the Tahini Dressing

While the veggies and chickpeas are cooking, make the tahini dressing. In a small mixing bowl, whisk together the tahini, minced garlic, lemon juice, maple syrup, and a pinch of salt and pepper. Slowly add warm water, a tablespoon at a time, while whisking until the dressing reaches your desired consistency. It should be smooth and pourable, but not too thin. Taste and adjust the seasoning if needed.

Step 5: Assemble the Buddha Bowl

Once all the components are ready, it’s time to assemble your Buddha bowl. Start by placing a generous scoop of quinoa into the base of each bowl. Next, add a handful of mixed greens on one side, and then arrange the roasted vegetables, chickpeas, and sliced avocado (if using) around the bowl. Sprinkle with pumpkin seeds or sunflower seeds for extra crunch, and garnish with fresh herbs like parsley or cilantro. Drizzle the tahini dressing over the top, or serve it on the side.