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Vegan Buddha Bowl

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A nutritious and colorful bowl filled with roasted vegetables, grains, fresh greens, and a creamy tahini dressing—balanced, wholesome, and fully vegan.

Ingredients

Scale
  • 1 cup cooked quinoa or brown rice
  • 1 cup chickpeas, drained and rinsed
  • 1 sweet potato, diced
  • 1 cup broccoli florets
  • 1 cup shredded red cabbage
  • 1 carrot, shredded or thinly sliced
  • 1 avocado, sliced
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Tahini Dressing:
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1–2 tbsp water (to thin)
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes and broccoli with olive oil, paprika, garlic powder, salt, and pepper.
  3. Spread on the baking sheet and roast for 20–25 minutes until tender.
  4. Warm the chickpeas slightly or leave them cold.
  5. Whisk together tahini, lemon juice, maple syrup, water, and salt until smooth.
  6. Assemble the bowl: start with quinoa or rice, then arrange roasted veggies, cabbage, carrots, chickpeas, and avocado on top.
  7. Drizzle generously with tahini dressing and serve.

Notes

  • Swap quinoa for farro, couscous, or wild rice.
  • Add tofu or tempeh for extra protein.
  • Use any roasted or raw vegetables you prefer.
  • Adjust dressing consistency by adding more water if too thick.

Nutrition

Find it online: https://tastyera.com/vegan-buddha-bowl/