3 min read/ 602 words
This Miso Tahini Buddha Bowl is loaded with gut-friendly quinoa, roasted chickpeas, and veggies, topped with a creamy miso-tahini dressing. Ready in 30 minutes!
Table of Contents
Why You’ll Love This Miso Tahini Buddha Bowl
This Buddha bowl is the ultimate combination of wholesome, nourishing ingredients and bold flavors. The creamy miso-tahini dressing is a game-changer—savory, nutty, and packed with umami goodness.
Each bite is a balance of textures: crispy roasted chickpeas, tender quinoa, and fresh, vibrant veggies. It’s a meal that’s satisfying yet light, perfect for any day of the week.
Plus, this bowl is as customizable as it gets. Whether you need a protein boost or want to clean out the fridge, you can easily adapt it to fit your needs. The best part? It comes together in just 30 minutes, making it ideal for busy nights.
What Makes It Gut-Friendly?
This Buddha bowl is loaded with gut-friendly ingredients:
✔ Quinoa: serves as a gluten-free base, offering fiber and prebiotics to nourish the good bacteria in your gut.t.
✔ Miso paste: in the dressing is a fermented food, rich in probiotics that help support a healthy gut microbiome.
✔ Broccoli and carrots: fiber packed to help you feel fuller longer and helps to keep things moving along.
✔ Chickpeas: lean protein for an extra digestive boost.
Together, you’ve got a meal that keeps your gut happy and balanced.
Why You’ll Keep Coming Back to This Recipe
The creamy, umami-packed miso tahini dressing is what will keep you hooked on this recipe. It elevates the dish from simple to unforgettable.
Combined with the variety of textures and flavors—crunchy, creamy, savory, and fresh—it’s a bowl you won’t get tired of. Plus, knowing you’re feeding your gut something wholesome is a bonus that makes this meal feel even better.
How to Customize Your Buddha Bowl
This recipe is super flexible, so you can adjust it to fit your needs or taste:
• Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
• Switch the Veggies: Not a fan of broccoli? Swap it out for roasted sweet potatoes, zucchini, or bell peppers.
• Grain-Free Option: Replace quinoa with cauliflower rice for a low-carb alternative.
Recipe Breakdown
Here’s the short version of how simple this is:
- Quinoa: High in fiber and prebiotics, making it a gut-friendly staple.
- Chickpeas: Provide plant-based protein and soluble fiber.
- Broccoli and Carrots: Nutrient-dense veggies that support healthy digestion.
- Miso Paste: A fermented ingredient full of probiotics.
- Tahini: Rich in healthy fats and adds creaminess to the dressing.
The perfect combination of flavor and gut-healthy ingredients that are sure to satisfy.
Why This Recipe Matters
In a world of fast food and prepackaged meals, finding a quick, homemade option that’s both nourishing and delicious can help you break up with the drive-thru.
This miso tahini Buddha bowl checks all the boxes: it’s easy to make, packed with nutrient-dense ingredients, and supports your gut health in a big way. Whether you’re meal-prepping for the week or whipping up a quick dinner, this bowl offers flavor and nourishment in every bite.
Easy Miso Tahini Buddha Bowl
Course: Dinner, LunchCuisine: Gut-HealthyDifficulty: Easy4
servings30
minutesThis Miso Tahini Buddha Bowl is loaded with gut-friendly quinoa, roasted chickpeas, and veggies, topped with a creamy miso-tahini dressing. Ready in 30 minutes!
Ingredients
1 cup quinoa, rinsed and cooked according to package instructions
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp cumin
½ tsp paprika
Salt and pepper to taste
2 cups broccoli florets
2 large carrots, peeled and julienned or sliced thin
1 small cucumber, sliced
Sprinkle of black sesame seeds, if desired
- For the Miso Tahini Dressing
3 tbsp tahini
2 tbsp white miso paste
1 tbsp lemon juice
1 tbsp rice vinegar
2 tsp real maple syrup
2-3 tbsp warm water (to thin, as needed)
Instructions
- Roast the Chickpeas and Veggies: Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet along with the broccoli florets. Roast for 20 minutes or until chickpeas are crispy and broccoli is tender.
- Prepare the Dressing: In a small bowl, whisk together the tahini, miso paste, lemon juice, rice vinegar, maple syrup, and warm water. Adjust the consistency by adding more water if needed.
- Assemble the Bowl: Divide the cooked quinoa among four bowls. Top with roasted chickpeas, broccoli, carrots, and cucumber. Drizzle the miso-tahini dressing generously over each bowl.
- Serve: Garnish with additional herbs, sesame seeds, or a squeeze of lemon, if desired. Serve immediately.
Notes
- Tips & Variations
Make Ahead: Cook the quinoa and roast the chickpeas in advance for easy assembly during the week.
Storage: Store leftover components separately in the fridge for up to 3 days. Reassemble when ready to eat.
Customize the Dressing: Add a little ginger or garlic for an extra kick.
Make It and Share It
This dish is perfect for family dinners, and the leftovers make a great next-day lunch. Double the recipe if you need extra servings—you won’t regret it.
If you make this dish, don’t forget to share your version with me – snap a pic and tag me! (@guthealthcoachcheryl on Insta) Let’s spread the love for simple, healthy meals!
Looking for more refreshing gut-friendly dinner ideas? Check out our Easy Chicken and Zucchini Noodles with Garlic-Infused Oil – which is perfect for batch cooking, too!
