Vegan Buddha Bowl

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
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This Vegan Buddha Bowl is a colorful, nutrient-packed meal that's both comforting and energizing. Perfect for any season, it’s an easy way to load up on veggies and plant-based protein.

Ingredients for Vegan Buddha Bowl

Quinoa forms the hearty base, providing a complete protein source. Cherry tomatoes add a burst of sweetness when roasted. Broccoli florets bring a nice crunch and are high in fiber and vitamins. Sweet potatoes add a touch of natural sweetness and are a great source of complex carbohydrates. Red bell pepper contributes a vibrant color and a hint of sweetness. Olive oil helps roast the veggies to perfection, enhancing their flavor. The tahini dressing, made with lemon juice, garlic, and a touch of maple syrup, ties everything together with a creamy, tangy finish. A sprinkle of fresh parsley brightens up the whole dish.

Tips & Tricks

  • Rinse quinoa thoroughly to avoid any residual bitterness.
  • Cut veggies evenly to ensure they roast at the same rate.
  • For extra flavor, add a pinch of smoked paprika to the roasting veggies.
  • Double the dressing and keep it in the fridge for salads or as a dip.

Serving Suggestions

This Buddha Bowl pairs wonderfully with a side of warm pita bread or a simple green salad. For a touch of extra protein, consider adding some roasted chickpeas or marinated tofu.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Absolutely! Brown rice or farro would work well too.
How long does this dish keep?
This bowl keeps well for about 3 days in the fridge. Store the dressing separately for the best texture.
Is the tahini dressing gluten-free?
Yes, as long as your soy sauce is gluten-free or you use tamari, the dressing is gluten-free.

Vegan Buddha Bowl Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). This ensures your veggies roast perfectly by the time you're done prepping everything else. Now, rinse your quinoa under cold water to get rid of any bitterness. In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes until all the water is absorbed.

While the quinoa is cooking, get your veggies ready. On a large baking sheet, toss the cherry tomatoes, broccoli, sweet potatoes, and red bell pepper with a tablespoon of olive oil. Season with salt and pepper. Spread them out in an even layer so they roast evenly. Pop them in the oven and let them roast for 20-25 minutes until they’re tender and have a nice caramelized edge.

As the quinoa and veggies cook, whisk together your tahini dressing. In a small bowl, mix the tahini, lemon juice, water, minced garlic, maple syrup, and soy sauce until it’s smooth. Taste and adjust the seasoning if necessary.

Once everything is ready, it's time to assemble. Divide the quinoa among your serving bowls, top with the delicious roasted vegetables, and drizzle generously with the tahini dressing. Finish with a sprinkle of chopped parsley for a fresh touch.

Why You'll Love This Recipe

  • Quick and easy to prepare, ideal for busy weeknights.
  • Customizable to suit your taste or what’s in your fridge.
  • Nutrient-rich, satisfying, and entirely plant-based.
  • Minimal cleanup with just one baking sheet and one saucepan.

Ingredients

1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup diced sweet potatoes
1 red bell pepper, sliced
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup tahini
1 tablespoon lemon juice
2 tablespoons water
1 clove garlic, minced
1 tablespoon maple syrup
1 tablespoon soy sauce
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Lower the heat, cover, and simmer for 15 minutes or until all water is absorbed.
3. On a baking sheet, toss the cherry tomatoes, broccoli, sweet potatoes, and red bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together tahini, lemon juice, water, garlic, maple syrup, and soy sauce until smooth. Adjust seasoning as needed.
5. To assemble, divide the quinoa among serving bowls. Top with roasted vegetables and drizzle with the tahini dressing. Garnish with chopped parsley.

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