Vegan Buddha Bowl (Print)
A vibrant plant-based bowl with roasted veggies, quinoa, and creamy tahini dressing for a wholesome meal.
# Ingredient list:
→ 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 tbsp olive oil
08 - 1/2 tsp smoked paprika
09 - Salt and pepper, to taste
→ Fresh Vegetables & 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 tbsp fresh lemon juice
17 - 1 tbsp maple syrup
18 - 2 tbsp water (adjust for desired consistency)
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Toss 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 rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth and creamy. Add additional water 1 teaspoon at a time if a thinner consistency is desired.
05 - Divide the fluffy quinoa among 4 bowls. Arrange roasted vegetables, cherry tomatoes, red cabbage, avocado slices, and baby spinach over each portion. Drizzle generously with tahini dressing and sprinkle with pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm. Enjoy!
# Expert Tips:
01 -
- Everything roasts on a single sheet pan while the grains cook, so cleanup is almost nothing.
- The tahini dressing alone is worth making it becomes that sauce you start putting on everything from toast to leftover rice.
- You can swap almost every component based on what is wilting in your crisper drawer and it still works beautifully.
02 -
- Do not skip rinsing the quinoa, that soapy residue is saponin and it will make your whole bowl taste bitter.
- Overcrowding the baking sheet is the number one reason vegetables turn soggy instead of roasting properly, use two sheets if needed.
03 -
- Toast the pumpkin seeds in a dry skillet for two minutes on medium heat, they go from raw to fragrant and nutty very quickly so shake the pan constantly.
- Let the quinoa rest covered off the heat for the full five minutes before opening the lid, this steam finish is what makes each grain distinct instead of mushy.