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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Plant-Based, Vegan
Servings 2 serving
Calories 480 kcal
- 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
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.
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