Vegan Buddha Bowl

This vibrant vegan buddha bowl is a colorful assembly of nutrient-dense ingredients, featuring fluffy quinoa, roasted sweet potatoes, and crispy chickpeas. Drizzled with a luscious, creamy lemon tahini dressing, it offers a perfect balance of wholesome flavors.

Vegan Buddha Bowl
  • Prep time: 16 minutes
  • Cook time: 21 minutes
  • Total time: 37 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 large sweet potato, diced into cubes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 cups fresh baby kale or spinach
  • 1 cup cherry tomatoes, halved
  • 1/3 cup tahini
  • 3 tablespoons warm water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Rinse the quinoa, then combine it with the vegetable broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
  3. On one side of the baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, garlic powder, and salt.
  4. On the other side of the baking sheet, toss the drained chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, and a pinch of salt.
  5. Roast the sweet potatoes and chickpeas for 20 to 25 minutes, stirring once halfway through, until the potatoes are tender and the chickpeas are crispy.
  6. Prepare the dressing by whisking together the tahini, warm water, lime juice, maple syrup, and salt in a small bowl until smooth and creamy.
  7. Assemble the bowls by dividing the cooked quinoa and fresh baby kale among four serving dishes.
  8. Top with sections of roasted sweet potatoes, crispy chickpeas, and halved cherry tomatoes, then drizzle generously with the tahini dressing.

Tips

  • Fluff the quinoa with a fork after cooking and let it sit uncovered for 5 minutes to ensure a light, non-mushy texture.
  • If the tahini dressing seizes up or is too thick when mixing, add extra warm water one teaspoon at a time until it reaches a pourable consistency.
  • Meal prep these bowls by roasting the vegetables and cooking the quinoa ahead of time, then assembling them cold or warm throughout the week.

Frequently Asked Questions

Can I substitute the quinoa with another grain?

Yes, brown rice, farro, or couscous work beautifully as alternative grain bases for this bowl.

How long does the tahini dressing keep?

The dressing can be stored in an airtight jar in the refrigerator for up to one week; whisk in a little water if it thickens up.

Can I eat this bowl hot or cold?

This versatile bowl can be enjoyed fully warm, at room temperature, or completely chilled.