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Colorful vegan buddha bowl with quinoa chickpeas roasted sweet potatoes and tahini dressing for healthy plant-based meal

Vegan Buddha Bowl with Tahini Dressing

A vibrant and satisfying plant-based bowl packed with roasted sweet potatoes, chickpeas, fresh vegetables, and creamy tahini dressing. Perfect for meal prep and customizable to your preferences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa cooked (from about 1/3 cup dry)
  • 1 cup chickpeas rinsed and drained
  • 1 cup broccoli florets steamed 3-4 minutes
  • 1 cup sweet potato diced into 1/2-inch cubes and roasted
  • 1/2 cup carrots shredded
  • 1/4 cup red cabbage thinly sliced
  • 1/4 avocado sliced
  • 1 tablespoon olive oil for roasting sweet potatoes
  • 1/4 cup tahini for dressing
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon maple syrup
  • 1 clove garlic minced
  • 2-4 tablespoons water for thinning dressing
  • Salt and pepper to taste

Equipment

  • Large bowl for assembling
  • Small bowl for dressing
  • Whisk
  • Baking sheet for roasting sweet potatoes
  • Steamer basket or pot
  • Medium pot for cooking quinoa

Method
 

  1. If cooking quinoa from scratch, rinse 1/3 cup dry quinoa and cook according to package directions (typically 15 minutes). This yields about 1 cup cooked. You can also use pre-cooked quinoa from meal prep.
  2. Preheat your oven to 400°F. Toss diced sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and fork-tender with crispy edges.
  3. While sweet potatoes roast, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Don't overcook.
  4. Make the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper in a small bowl. Start with 2 tablespoons of water and whisk vigorously. The mixture will seize up at first but keep whisking. Add more water one tablespoon at a time until you achieve a smooth, pourable consistency.
  5. Assemble your bowl by placing cooked quinoa as the base. Arrange chickpeas, steamed broccoli, roasted sweet potato, shredded carrots, and sliced red cabbage in separate sections around the bowl.
  6. Top with sliced avocado and drizzle generously with the tahini dressing. Serve immediately.

Notes

Store components separately for meal prep. Cook quinoa in advance to save time. Brown rice or farro can substitute for quinoa. Black beans or edamame work well instead of chickpeas. Dressing stays fresh refrigerated for up to 5 days. Store bowl components for 3-4 days.