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Colorful vegan Buddha bowl with quinoa, chickpeas, roasted sweet potato, broccoli, and tahini dressing

Vegan Buddha Bowl

A vibrant and satisfying Vegan Buddha Bowl packed with quinoa, chickpeas, roasted sweet potato, fresh vegetables, and a creamy homemade tahini dressing. Ready in about 10 minutes using prepped ingredients.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa cooked
  • 1 cup chickpeas rinsed and drained
  • 1 cup broccoli florets steamed
  • 1 cup sweet potato diced and roasted at 400F for 25 minutes
  • 0.5 cup shredded carrots
  • 0.25 cup red cabbage thinly sliced
  • 0.25 avocado sliced, added just before serving
  • 0.25 cup tahini stir well before measuring
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp maple syrup
  • 1 clove garlic minced
  • 2 tbsp water start with 2 tbsp, add up to 4 tbsp to thin dressing
  • salt and pepper to taste

Equipment

  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, minced garlic, salt, and pepper until smooth. The mixture will thicken at first.
  2. Add water one tablespoon at a time, whisking after each addition, until the dressing is creamy and pourable like thin yogurt. Start with 2 tablespoons and adjust up to 4.
  3. In a large bowl, add the cooked quinoa as the base. Arrange chickpeas, steamed broccoli, roasted sweet potato, shredded carrots, and sliced red cabbage around the bowl in sections.
  4. Fan the avocado slices on top. Drizzle generously with tahini dressing and serve immediately.

Notes

Sweet potatoes should be roasted at 400F (200C) for about 25 minutes until edges caramelize. Quinoa and sweet potato can be prepped in advance. Swap chickpeas for black beans or edamame, quinoa for brown rice or farro. Store all components separately for up to 3 days. Slice and add avocado just before serving.