Vegan Buddha Bowl (Printable)
A colorful grain bowl with roasted vegetables, fresh greens, and creamy tahini dressing—healthy and satisfying.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - Pinch of salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Fresh Vegetables and Extras
10 - 1 cup cherry tomatoes, halved
11 - 1 cup red cabbage, thinly sliced
12 - 1 large avocado, sliced
13 - 1 cup baby spinach
14 - 1/4 cup pumpkin seeds (pepitas)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon maple syrup
18 - 2 tablespoons water, plus more as needed for consistency
19 - 1 clove garlic, minced
20 - Salt and pepper to taste
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato, broccoli, and cauliflower with olive oil, smoked paprika, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
03 - While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes until the liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, and minced garlic until smooth. Add additional water as needed to reach a drizzleable consistency. Season with salt and pepper to taste.
05 - Divide the cooked quinoa among four bowls. Arrange the roasted vegetables, cherry tomatoes, red cabbage, avocado slices, and baby spinach over each portion. Drizzle generously with the tahini dressing and sprinkle with pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm.
# Expert Suggestions:
01 -
- This bowl is the easiest way to make vegetables feel like a celebration rather than an obligation.
- The tahini dressing alone is worth making, and you will want to put it on everything from salads to toast.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can fix.
- The dressing thickens as it sits in the fridge, so whisk in a splash of water before using leftovers.
03 -
- Spread roasted vegetables in a single layer with space between pieces, because crowding the pan leads to steaming instead of caramelization.
- Make a double batch of the tahini dressing and keep it in a jar for quick grain bowls, wraps, and dunking raw vegetables throughout the week.