Name: Vegan Buddha Bowl
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 cup quinoa, cooked; 1 cup chickpeas, rinsed and drained; 1 cup broccoli florets, steamed; 1 cup sweet potato, diced and roasted; 1/2 cup shredded carrots; 1/4 cup red cabbage, thinly sliced; 1/4 avocado, sliced; For the Tahini Dressing:; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 clove garlic, minced; 2-4 tablespoons water, to thin; Salt and pepper to taste

why make this recipe

A Vegan Buddha Bowl is a perfect choice for a quick, healthy lunch. It is packed with colorful vegetables and plant-based proteins, making it not only visually appealing but also nutritious. This dish is versatile, allowing you to mix and match ingredients based on your preferences. Plus, it’s ready in just 10 minutes, making it ideal for busy days!

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how to make Vegan Buddha Bowl

Ingredients

1 cup quinoa, cooked
1 cup chickpeas, rinsed and drained
1 cup broccoli florets, steamed
1 cup sweet potato, diced and roasted
1/2 cup shredded carrots
1/4 cup red cabbage, thinly sliced
1/4 avocado, sliced

For the Tahini Dressing:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
2-4 tablespoons water, to thin
Salt and pepper to taste

Directions

Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Buddha bowl: In a large bowl, combine the cooked quinoa, chickpeas, steamed broccoli, roasted sweet potato, shredded carrots, and sliced red cabbage.
Top with sliced avocado.
Drizzle generously with the tahini dressing.
Serve immediately and enjoy your delicious Vegan Buddha Bowl!

how to serve Vegan Buddha Bowl

Serve your Vegan Buddha Bowl in a large, shallow bowl to showcase all the colorful ingredients. You can add extra avocado or seeds on top for more texture. This dish is perfect as a light lunch or a side dish at dinner.

how to store Vegan Buddha Bowl

If you have leftovers, store the components separately in airtight containers. The quinoa, chickpeas, and veggies will keep well for up to 3 days in the fridge. Keep the tahini dressing in a small jar, and drizzle it on just before serving to keep everything fresh.

tips to make Vegan Buddha Bowl

You can use other grains like brown rice or couscous if you don’t have quinoa.
Feel free to add or substitute any vegetables you like, such as bell peppers or spinach.
Prepare the tahini dressing ahead of time and store it in the fridge to save time.

variation

You can make a spicy version by adding sriracha to the tahini dressing or topping the bowl with jalapeños. Try using roasted cauliflower or zucchini for different flavors.

FAQs

Can I make this Buddha bowl in advance?
Yes, you can prepare the ingredients ahead of time and store them separately. Just assemble and dress right before serving.

Is this recipe gluten-free?
Yes, this Vegan Buddha Bowl is gluten-free, perfect for those with gluten allergies.

Can I use any other dressings?
Absolutely! You can use your favorite vinaigrette or a yogurt-based dressing if tahini isn’t your thing.