This Vegan Buddha Bowl transforms simple plant-based ingredients into a nourishing lunch that actually keeps you satisfied. I discovered this recipe during my quest to create healthy meals that don’t leave me hungry an hour later.
Buddha bowls have become my secret weapon for busy weeks. They’re endlessly customizable, packed with nutrients, and come together faster than ordering takeout when you prep components ahead. This particular combination of roasted sweet potatoes, protein-rich chickpeas, and creamy tahini dressing hits every flavor note perfectly. The best part is prepping components ahead on Sunday so you can assemble fresh bowls all week long.
Ready to begin?
Table of Contents
Ingredients for Vegan Buddha Bowl
Building a satisfying Buddha bowl starts with quality ingredients prepped your way. I always cook extra quinoa on meal prep days since it stores beautifully and saves time during the week.
For the Bowl:
- 1 cup quinoa, cooked (I recommend rinsing quinoa before cooking to remove bitterness)
- 1 cup chickpeas, rinsed and drained
- 1 cup broccoli florets, steamed (Pro tip: steam just until bright green, about 3-4 minutes, to keep nutrients)
- 1 cup sweet potato, diced into 1/2-inch cubes and roasted at 400°F until fork-tender
- 1/2 cup carrots, shredded
- 1/4 cup red cabbage, thinly sliced (In my experience, purple cabbage adds beautiful color and crunch)
- 1/4 avocado, sliced
For the Tahini Dressing:
- 1/4 cup tahini (I usually give the jar a good stir first since oil separates)
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2-4 tablespoons water, for thinning
- Salt and pepper to taste
Step-by-Step Instructions
I recommend preparing all your components before assembling so everything comes together smoothly in just minutes.
Step 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.
Step 2: Preheat your oven to 400°F. Toss diced sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and fork-tender. They should have crispy edges and soft centers.
Step 3: While sweet potatoes roast, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Don’t overcook them or they’ll turn mushy and lose their vibrant color.
Step 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 similar to thin yogurt.
Step 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 for that classic Buddha bowl look.
Step 6: Top with sliced avocado and drizzle generously with the tahini dressing. Serve immediately while components are still warm or at their intended temperature.
Tasty Additions for Your Buddha Bowl
This versatile bowl pairs beautifully with simple sides that add extra nutrition and variety.
Thai Peanut Sweet Potato Buddha Bowl: Try this flavor-packed variation with peanut sauce for a different taste profile that still celebrates the Buddha bowl concept.
Sticky Sesame Chickpeas: These glazed chickpeas add sweet and savory crunch as a protein-packed topping or side dish.
Mediterranean Chickpea Salad: Double up on plant-based protein with this zesty side that adds Mediterranean flair to your Buddha bowl spread.
Crispy Honey Garlic Tofu: Add protein-packed tofu cubes for extra staying power and a sweet-savory flavor boost that complements the creamy tahini.
Vegan Sweet Potato Burrito Bowl: Another plant-based bowl option that shares similar ingredients but with a Mexican-inspired twist.
Sweet Potato Taco Bowl: This bowl variation brings bold spices and lime that pair wonderfully with the tahini dressing.
Fresh Fruit Salad: Light, refreshing fruit provides natural sweetness and helps balance the savory, earthy flavors of the Buddha bowl ingredients.
Keeping Your Bowl Fresh
Store Buddha bowl components separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini dressing in its own small jar and shake well before using. The dressing stays fresh for up to 5 days refrigerated.
I recommend storing cooked quinoa, roasted sweet potatoes, and steamed broccoli together in one container. Keep fresh components like avocado, carrots, and cabbage separate to maintain their texture and crunch. Slice avocado fresh when assembling to prevent browning.
For meal prep success, prepare everything on Sunday and assemble individual bowls fresh each day. Reheat grains and roasted vegetables gently in the microwave for 60-90 seconds, then add cold fresh vegetables and dressing. This method keeps textures interesting and flavors bright throughout the week.
FAQs
Can I meal prep this Buddha bowl for the entire week?
Yes, but store components separately. Cooked grains, roasted vegetables, and chickpeas keep well for 3-4 days. Prep fresh vegetables and slice avocado daily for best texture and flavor.
What are the best protein substitutions for chickpeas?
Black beans, edamame, baked tofu, or lentils work wonderfully. Each provides substantial protein and adapts well to the tahini dressing. Aim for about 1 cup of your chosen protein per serving.
How do I prevent my tahini dressing from being too thick?
Tahini naturally thickens as it sits. Start with less water when making it, then add more just before serving. Store dressing in the fridge and thin it out with water or lemon juice as needed when ready to eat.
Vegan Buddha Bowl with Tahini Dressing
Ingredients
Equipment
Method
- 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.
- 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.
- While sweet potatoes roast, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Don’t overcook.
- 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.
- 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.
- Top with sliced avocado and drizzle generously with the tahini dressing. Serve immediately.
