Easy & Healthy Vegan Buddha Bowl Recipe

A good bowl dinner should be simple, filling, and full of flavor.

This Easy Vegan Buddha Bowl checks all the boxes without asking for fancy skills or hard-to-find ingredients.

You’ll get crisp roasted veggies, creamy sauce, and protein-packed toppings in every bite.

It’s the kind of meal that feels balanced and cozy, whether you’re meal prepping or throwing dinner together on a busy weeknight.

Best of all, it’s endlessly flexible—swap in what you have and make it your own.

Why This Vegan Buddha Bowl Recipe Works

• Balanced and satisfying: You get a mix of complex carbs, plant protein, healthy fats, and plenty of fiber, so you feel full without feeling heavy.
• Flexible ingredients: Use whatever grain, bean, or veg you’ve got. This bowl is more of a formula than a strict recipe.
• Simple technique: Roasting and a quick stovetop cook are all you need.The tahini dressing comes together in minutes.
• Meal-prep friendly: Grains, beans, and dressing keep well, so you can assemble fresh bowls all week.
• Big flavor, minimal effort: A few pantry spices, acid, and a creamy sauce make everything taste restaurant-level.

Ingredients

• Base: 1 cup dry quinoa (or brown rice, farro, or couscous)
• Roasted veggies: 2 cups chopped sweet potato (1-inch cubes), 1 red bell pepper (sliced), 1 small red onion (wedges), 1 cup broccoli florets
• Chickpeas: 1 can (15 oz) chickpeas, drained and rinsed
• Seasoning for roasting: 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, black pepper to taste
• Fresh add-ins: 1 cup baby spinach or chopped kale, 1 avocado (sliced), 1 small cucumber (diced), 1 small carrot (ribbons or grated)
• Crunchy topping: 2 tbsp pumpkin seeds or chopped almonds (optional)
• Lemon-tahini dressing: 1/3 cup tahini, 2–3 tbsp lemon juice, 1 tbsp maple syrup, 1 small garlic clove (grated), 2–4 tbsp water to thin, pinch of salt
• Finishing touches: Lemon wedges, red pepper flakes, fresh parsley or cilantro (optional)

How to Make It

1. Cook the grain: Rinse quinoa under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, then simmer covered for 15 minutes.Turn off heat and let steam for 5 minutes, then fluff.
2. Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
3. Season the veggies and chickpeas: On the sheet pan, toss sweet potato, bell pepper, onion, broccoli, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer.
4. Roast: Bake for 22–28 minutes, tossing halfway.You’re aiming for browned edges and tender centers. If you like extra crisp chickpeas, leave them on the edges of the pan.
5. Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water a little at a time until pourable and creamy.Taste and adjust—add lemon for brightness, maple for balance, or salt as needed.
6. Prep fresh elements: While roasting, slice avocado, chop cucumber, and ribbon or grate the carrot. Massage kale with a tiny drizzle of olive oil and a pinch of salt if using it raw to soften the texture.
7. Assemble the bowls: Add a scoop of quinoa to each bowl. Top with roasted veggies and chickpeas, a handful of greens, avocado, cucumber, and carrot.Sprinkle with pumpkin seeds or nuts.
8. Finish and serve: Drizzle generously with the lemon-tahini dressing. Add a squeeze of fresh lemon, a pinch of red pepper flakes, and herbs if you like.

How to Store

• Separate components: Store cooked grains, roasted veggies, and dressing in separate containers for up to 4 days.
• Keep fresh items fresh: Add avocado, cucumber, and greens right before serving to avoid sogginess and browning.
• Reheating tips: Warm grains and roasted veggies in a skillet or microwave. Thin the dressing with a splash of water if it thickens in the fridge.
• Meal-prep packs: Assemble bowls without dressing and avocado.Add those just before eating.

Why This is Good for You

• High fiber: Quinoa, chickpeas, and veggies support digestion and help keep blood sugar steady.
• Complete protein: Quinoa contains all essential amino acids, and chickpeas add even more protein.
• Healthy fats: Tahini and avocado bring heart-healthy fats that help with vitamin absorption and satiety.
• Micronutrient rich: Sweet potatoes pack beta-carotene, broccoli adds vitamin C and K, and leafy greens bring iron and folate.
• Lower-sodium by default: You control the salt and can easily keep it lighter than takeout.

Common Mistakes to Avoid

• Overcrowding the pan: Crowding leads to steaming, not roasting. Use two pans or roast in batches for caramelized edges.
• Skipping seasoning: Veggies need salt and spices to shine. Taste your dressing and adjust—bright acidity makes all the difference.
• Wet quinoa: Rinsing is key, but drain well.Let it steam off heat for a few minutes to stay fluffy, not mushy.
• One-note texture: Add something crunchy (seeds, nuts) and something creamy (avocado, dressing) for balance.
• Adding greens too early: If storing, keep greens and cucumber separate so they stay crisp.

Alternatives

• Grain swaps: Use brown rice, farro, barley, wild rice, or cauliflower rice for a lower-carb option.
• Protein swaps: Try baked tofu, tempeh, lentils, or edamame. For a smoky twist, toss tofu in soy sauce, maple, and paprika before baking.
• Veggie swaps: Use what’s seasonal: Brussels sprouts, zucchini, cauliflower, asparagus, or roasted mushrooms are all great.
• Sauce swaps: Go with peanut-lime sauce, green goddess made with avocado, or a simple olive oil, lemon, and Dijon vinaigrette.
• Spice profile: Curry powder and turmeric for warmth, chili-lime for zing, or za’atar for an herby, citrusy note.
• Allergy-friendly: Use sunflower seed butter instead of tahini if sesame is an issue, and swap nuts for seeds.

FAQ

Can I make this oil-free?

Yes. Roast veggies and chickpeas on parchment after tossing with a splash of vegetable broth or aquafaba (the liquid from canned chickpeas).

The dressing can be thinned with water and lemon; skip oil and adjust salt and maple to taste.

How can I add more protein?

Use a larger portion of chickpeas, add baked tofu or tempeh, or include edamame. You can also top with hemp seeds for an extra boost without much effort.

What if I don’t like tahini?

Swap the dressing for a quick peanut sauce (peanut butter, soy sauce or tamari, lime, maple, water) or a cashew cream blended with lemon and garlic.

Can I serve this vegan buddha bowl cold?

Absolutely. It’s great chilled or at room temperature.

If serving cold, go a touch heavier on acid and salt to keep flavors bright.

Is quinoa necessary?

No. Any cooked grain works, and leftover grains are perfect here. Choose what you enjoy or what’s already in your fridge.

How do I keep avocado from browning?

Slice it right before serving, or toss slices with lemon juice and store tightly covered.

You can also mash avocado with lemon and use it as a dollop instead.

Wrapping Up

This Easy Vegan Buddha Bowl is a template you can repeat all year.

Roast what you have, cook a simple grain, blend a quick sauce, and layer it up.

It’s colorful, nourishing, and truly adaptable to your taste and schedule.

Keep the components on hand, and you’ll always have a fast, feel-good meal ready to go.