Description
A colorful and nourishing vegan Buddha bowl made with roasted vegetables, quinoa, chickpeas, fresh greens, and a creamy tahini dressing.
Ingredients
2 cups cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
2 cups sweet potatoes, cubed
2 cups broccoli florets
1 avocado, sliced
1 cup shredded carrots
2 cups mixed greens or spinach
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
Tahini Dressing:
3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
1–2 tbsp water (to thin)
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Toss sweet potatoes and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Roast for 20–25 minutes until tender and slightly crispy.
4. Whisk together the tahini dressing ingredients in a small bowl.
5. Divide cooked quinoa into serving bowls.
6. Top with roasted veggies, chickpeas, shredded carrots, avocado, and greens.
7. Drizzle with tahini dressing before serving.
Notes
Swap quinoa for brown rice, couscous, or farro.
Use air-fryer for veggies for a quicker option.
Add toasted nuts or seeds for extra crunch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Healthy | Vegan | Bowl
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420
Keywords: vegan bowl, buddha bowl, quinoa bowl, healthy vegan meal