🥗 Why You’ll Love This Recipe
- Balanced & Nourishing: A perfect mix of whole grains, plant protein, colorful vegetables, and healthy fats.
- Naturally Vegan & Gluten-Free: Made with clean, wholesome ingredients.
- Customizable: Swap veggies, grains, and proteins effortlessly.
- Meal Prep Friendly: Makes an excellent weekday lunch or light dinner.
- Super Satisfying: Creamy, crunchy, fresh, and flavorful in every bite.
This vibrant Vegan Buddha Bowl features quinoa, roasted sweet potatoes, chickpeas, colorful raw veggies, and creamy tahini dressing for a nutrient-rich plant-based meal. Perfect for meal prep, lunch, or a balanced dinner.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cook Temperature: 400°F (for roasting veggies)
Total Time: 35 minutes
Servings: 2 bowls
Ingredients
Base
- 1 cup cooked quinoa (or brown rice, farro, or millet)
Plant Protein
- 1 cup chickpeas (roasted or plain)
- Optional: baked tofu or cooked lentils
Vegetables
- 1 cup roasted sweet potatoes, cubed
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- 1 cup sautéed spinach (or kale)
Healthy Fats
- ½ avocado, sliced
- 1–2 tsp sesame seeds or hemp seeds
Lemon-Tahini Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp olive oil
- 1–2 tbsp warm water (to thin)
- Salt & pepper to taste
Directions
- Prep the quinoa: Cook quinoa according to package instructions and set aside.
- Roast the sweet potatoes: Preheat oven to 400°F. Toss cubed sweet potatoes with oil, salt, and pepper. Roast 20 minutes until tender.
- Prepare the vegetables: Shred carrots and cabbage. Lightly sauté spinach until wilted.
- Prepare the chickpeas: Use them plain, or roast them with a drizzle of oil, paprika, and garlic powder for extra flavor.
- Make the dressing: Whisk tahini, lemon juice, maple syrup, olive oil, water, salt, and pepper until smooth.
- Assemble the bowl: Add quinoa to bowls. Top with roasted sweet potatoes, chickpeas, carrots, cabbage, and spinach.
- Finish: Add avocado slices, sprinkle seeds, and drizzle with dressing. Serve immediately.
Recipe Notes & Variations
Variations
- Mediterranean: Add olives, hummus, and cucumber.
- Asian-style: Swap tahini dressing for a peanut-ginger sauce.
- High-protein: Add marinated baked tofu or lentils.
- Low-carb: Replace quinoa with cauliflower rice.
Tips
- Prep ingredients in advance to build quick bowls throughout the week.
- Add a squeeze of fresh lemon right before eating for brightness.
- Roast extra veggies like cauliflower, mushrooms, or asparagus for more variety.
🍽️ Nutrition Information (Per Serving)
(Assuming the recipe makes 2 servings — values below are for 1 serving)
- Calories: 430
- Protein: 17g
- Carbohydrates: 58g
- Dietary Fiber: 11g
- Total Fat: 15g
- Saturated Fat: 2g
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 420mg
- Sugar: 8g
- Vitamin A: 160% DV
- Vitamin C: 55% DV
- Calcium: 12% DV
- Iron: 30% DV
- Potassium: 900mg
Tools You’ll Need
- Baking Sheet – Get on Amazon
- Mixing Bowls – Get on Amazon
- Chef’s Knife – Get on Amazon
- Cutting Board – Get on Amazon
- Sauce Whisk or Small Blender – Get on Amazon
- Serving Bowls – Get on Amazon
