Buddha Bowl
Quinoa, roasted veg, chickpeas and tahini-lemon drizzle.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
When tahini seizes (looks like cement after the lemon hits), don't panic - keep whisking water in 1 tbsp at a time. It'll loosen into the most velvety dressing. That seize-and-loosen is just emulsion science doing its thing.
Ingredients
Everything below makes 4 servings.
- 1 cupquinoarinsed
- 15 oz cancanned chickpeasdrained, rinsed, patted dry
- 1 largesweet potatodiced 1/2-inch
- 1 headbroccolicut into florets
- 4 cupslacinato kalestemmed and chopped
- 1 cupshredded red cabbage
- 1avocadosliced
- ⅓ cuptahini
- 1½lemonjuiced
- 1garlic clovegrated
- 1 tspmaple syrup
- 1 tspground cumin
- 1 tspsmoked paprika
- 3 tbspolive oil
- 1½ tspkosher salt
- ½ tspblack pepper
- 2 cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 739calories
- 23gprotein
- 93gcarbs
- 35gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F.
- Dice sweet potato; cut broccoli into florets. Drain and pat chickpeas very dry.
- Stem and chop kale; shred cabbage; slice avocado.
Start the quinoa
Combine quinoa and water and salt in saucepan. Boil, then reduce to low, cover, simmer 15 min. Off heat, rest covered 5 min, fluff with a fork.
20 min · hands offToss and roast
On the sheet pan: toss sweet potato and broccoli and chickpeas with olive oil, cumin, smoked paprika, salt, pepper. Spread in one layer. Roast at 425°F for 25 min, stirring halfway, until veg are caramelized and chickpeas are crisped.
25 min · hands offMassage kale
In a bowl, drizzle kale with olive oil and a pinch of salt. Massage with your hands 60 sec until it darkens and softens - this is the difference between edible and chewy raw kale.
2 min · hands onMake tahini dressing
Whisk tahini and lemon juice and grated garlic and maple syrup and salt in a small bowl. Add 2-4 tbsp warm water, 1 tbsp at a time, until pourable (tahini seizes first, then loosens - keep going).
3 min · hands onAssemble bowls
Divide quinoa across 4 bowls. Top each with roasted veg and chickpeas, massaged kale, shredded cabbage, avocado. Drizzle generously with tahini dressing. Squeeze remaining lemon over.
4 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube 1 block firm tofu, toss with same spices, roast 25 min alongside veg. Adds about 5 minutes.
Add 1 lb chicken thigh, season same way, grill 5 min/side, slice over bowl. Adds about 10 minutes.
What keeps
Designed for meal-prep - every component holds 4 days separately. Roast veg and chickpeas Sunday, cook quinoa Sunday, dress fresh each lunch.
Assemble cold or microwave 90 sec.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
