Colorful Vegan Buddha Bowl
A vibrant, nutrient-packed bowl filled with quinoa, roasted vegetables, chickpeas, and a creamy tahini dressing. Customize with your favorite toppings for a satisfying plant-based meal.
20 min
25 min
45 min
4
Medium
🥘 Ingredients
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups sweet potato, cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups mixed greens
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water (or more for desired consistency)
- 1 clove garlic, minced
- to taste salt and black pepper
- for garnish sesame seeds and fresh cilantro
📊 Nutrition (per serving)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Cook quinoa in vegetable broth according to package directions. Set aside and keep warm.
- 3
Toss sweet potato cubes, chickpeas, and broccoli with olive oil, cumin, smoked paprika, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes until tender and lightly crispy.
- 4
While vegetables roast, make tahini dressing: whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add more water if needed for desired consistency.
- 5
To assemble bowls: divide quinoa among 4 bowls. Top with mixed greens, roasted vegetables, chickpeas, and sliced avocado.
- 6
Drizzle with tahini dressing and garnish with sesame seeds and fresh cilantro. Serve immediately.
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