Discover how to make a nourishing Vegan Buddha Bowl packed with quinoa, chickpeas, veggies, and a creamy tahini dressing. A healthy, plant-based meal for lunch or dinner.
1cupRoasted Chickpeasseasoned with paprika, salt, and olive oil
1cupSteamed Broccoli Florets
1cupRoasted Sweet Potato Cubes
1cupShredded Red Cabbage
1cupMixed Greensspinach, kale, or lettuce
½Avocadosliced
2tbspPumpkin Seeds or Sunflower Seeds
For the Tahini Dressing:
3tbspTahini
2tbspLemon Juice
1tbspMaple Syrup
1cloveGarlicminced
2tbsp3 tbsp warm waterto thin consistency
Pinchof salt and pepper
Instructions
Cook the quinoa: Rinse and cook according to package directions. Fluff with a fork and set aside.
Roast chickpeas & sweet potatoes: Preheat oven to 400°F (200°C). Toss chickpeas and sweet potato cubes with olive oil, paprika, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
Steam broccoli: While roasting, steam broccoli florets for about 5 minutes until tender but still crisp.
Prepare raw veggies: Shred cabbage and slice avocado.
Mix dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and water until creamy. Adjust seasoning.
Assemble the bowl: Divide quinoa between two bowls. Arrange chickpeas, sweet potatoes, broccoli, cabbage, greens, and avocado on top. Sprinkle with seeds.
Finish & serve: Drizzle with tahini dressing and enjoy warm or cold.