Vegan Buddha Bowl
A nourishing bowl packed with roasted vegetables, quinoa, and creamy tahini dressing. This colorful meal delivers balanced nutrition in every bite.
A vibrant bowl of roasted veggies and quinoa topped with golden tahini dressing.
Nutrition per serving
Ingredients
base
protein
vegetables
dressing
spices
Instructions
Cook the Quinoa
Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan, bring to a boil, then reduce heat and simmer until water is absorbed.
Roast the Vegetables
Preheat oven to 400F. Toss sweet potato cubes and chickpeas with olive oil and smoked paprika. Spread on a baking sheet and roast until golden and tender.
Make the Dressing
Whisk together tahini, lemon juice, minced garlic, and 2 to 3 tablespoons of water until smooth and pourable. Season with salt to taste.
Assemble the Bowl
Divide cooked quinoa between two bowls. Arrange roasted sweet potato, chickpeas, baby spinach, and avocado slices over the quinoa.
Dress and Serve
Drizzle tahini dressing generously over each bowl. Add optional toppings like sesame seeds or red pepper flakes and serve immediately.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.