I threw together this Vegan Buddha Bowl on a busy weekday when I needed a fast but filling lunch. I pulled leftover roasted vegetables from the fridge and layered them over quinoa. It took ten minutes to assemble.
This plant based meal is packed with wholesome ingredients and finished with a rich tahini dressing. If you want a different protein spin on this format, my greek chicken quinoa bowl is another great option.
Table of Contents
Ingredients for Vegan Buddha Bowl
I always rely on prepped grains and roasted veggies to keep this quick. My go to method is making a big batch of quinoa on Sunday.
- 1 cup quinoa (cooked)
- 1 cup chickpeas (rinsed and drained) – I recommend patting them dry
- 1 cup broccoli florets (steamed) – I use the same steaming method from my cowboy butter lemon bowtie chicken with broccoli
- 1 cup sweet potato (diced and roasted) – My preference is roasting at 400 degrees Fahrenheit
- 1/2 cup shredded carrots
- 1/4 cup red cabbage (thinly sliced) – In my experience a sharp knife works best
- 1/4 avocado (sliced)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup – I usually use grade A
- 1 clove garlic (minced)
- 2 to 4 tablespoons water (to thin)
- Salt and pepper to taste
Step-by-Step Instructions
In my experience making the dressing first lets the flavors blend nicely.
Step 1: Whisk the tahini, lemon juice, maple syrup, garlic, salt, and pepper in a small bowl.
Step 2: Add water one tablespoon at a time until the dressing looks like thin yogurt. Avoid adding too much water at once.
Step 3: Place cooked quinoa in a large serving bowl.
Step 4: Arrange the broccoli, sweet potato, chickpeas, carrots, and cabbage over the quinoa.
Step 5: Fan the avocado slices on top and drizzle everything with the dressing.
What to Serve with Vegan Buddha Bowl
Finding the best sides for a vegan buddha bowl means balancing textures.
Broccoli Cheddar Soup: A warm cup of soup pairs perfectly with chilled raw cabbage.
Simple Mac and Cheese: Adds a comforting cheesy contrast to the light plant based ingredients.
Crispy Salmon Bowls: Serve half portions of each for a seafood and vegetable combo.
Street Corn Chicken Rice Bowl: Offers a sweet and savory flavor profile that complements the tahini.
Cheesy Chicken Broccoli Orzo: Provides a hearty pasta option for hungry family members.
Storage & Serving Tips
Store bowl components and dressing separately in airtight containers in the fridge for two to three days. This keeps the avocado fresh.
Gently reheat grains and vegetables in the microwave. I recommend adding fresh components like cabbage right before eating.
Pro tip: Swap black beans for chickpeas or use brown rice for a different whole grain base.
Frequently Asked Questions
Can I meal prep this vegan buddha bowl for the week?
Yes. Store the quinoa, roasted sweet potatoes, and steamed broccoli in separate airtight containers. Keep the tahini dressing in a small jar and add the avocado fresh right before you eat.
How can I add more protein to this bowl?
I recommend doubling the chickpeas or adding a serving of edamame. Crispy baked tofu cubes are another excellent way to keep this meal entirely plant based while boosting the protein.
Why is my tahini dressing too thick or clumpy?
Tahini naturally seizes up when mixed with cold lemon juice. In my experience, whisking in warm water one tablespoon at a time fixes this texture issue and turns it perfectly creamy again.
Conclusion
This recipe proves healthy eating does not take hours. Build a nourishing meal in minutes. Grab your favorite vegetables and whip up that creamy dressing to see how rewarding simple cooking can be.
Vegan Buddha Bowl
Ingredients
Equipment
Method
- Whisk the tahini, lemon juice, maple syrup, garlic, salt, and pepper in a small bowl.
- Add water one tablespoon at a time until the dressing looks like thin yogurt.
- Place cooked quinoa in a large serving bowl.
- Arrange the broccoli, sweet potato, chickpeas, carrots, and cabbage over the quinoa.
- Fan the avocado slices on top and drizzle everything with the dressing.
