Vegan Buddha Bowl

EatMoveHealthy

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.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Lunch, Main Course

Cuisine Plant-Based, Vegan

Servings 2 serving

Calories 480 kcal

Equipment

1 Baking Sheet
1 Saucepan,
Mixing bowls
Sharp knife & cutting board
Measuring cups & spoons

Ingredients

For the Bowl:
1 cup Quinoa cooked
1 cup Roasted Chickpeas seasoned with paprika, salt, and olive oil
1 cup Steamed Broccoli Florets
1 cup Roasted Sweet Potato Cubes
1 cup Shredded Red Cabbage
1 cup Mixed Greens spinach, kale, or lettuce
½ Avocado sliced
2 tbsp Pumpkin Seeds or Sunflower Seeds
For the Tahini Dressing:
3 tbsp Tahini
2 tbsp Lemon Juice
1 tbsp Maple Syrup
1 clove Garlic minced
2 tbsp 3 tbsp warm water to thin consistency
Pinch of 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.

Notes

Nutrition (Approx. per serving)

Calories: ~480

Protein: 16g

Fat: 18g

Carbohydrates: 62g

Fiber: 13g

Sugar: 9g

Iron: 5mg

Calcium: 90mg

Keyword Healthy Buddha Bowl, Plant-Based Buddha Bowl, quinoa buddha bowl recipe, Vegan Buddha Bowl, Vegan Lunch Bowl