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Tasty top view: Overhead shot of an assembled Vegan Buddha Bowl with fluffy quinoa base, a generous
Pratiksh

vegan Buddha bowl

This easy vegan Buddha bowl is a balanced, filling meal made with roasted vegetables, protein-rich chickpeas, wholesome grains, and a creamy lemon-tahini dressing. It’s perfect for meal prep or a quick weeknight dinner using simple, flexible ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3
Course: Salad
Cuisine: Mediterranean
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa or brown rice / farro / couscous
  • 2 cups sweet potato cubed
  • 1 red bell pepper sliced
  • 1 small red onion cut into wedges
  • 1 cup broccoli florets
  • 1 can 15 oz chickpeas (drained and rinsed)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • Black pepper to taste
  • 1 cup baby spinach or chopped kale
  • 1 avocado sliced
  • 1 small cucumber diced
  • 1 small carrot grated or ribboned
Lemon Tahini Dressing
  • ⅓ cup tahini
  • 2 –3 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 garlic clove grated
  • 2 –4 tbsp water to thin
  • Pinch of salt

Method
 

  1. Cook the grain

    Rinse quinoa and 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 it steam for 5 minutes. Fluff with a fork.

  2. Prep and roast

    Preheat oven to 220°C (425°F). On a lined tray, toss sweet potato, bell pepper, onion, broccoli, and chickpeas with olive oil and spices. Spread evenly.

  3. Roast

    Bake for 22–28 minutes, tossing halfway, until vegetables are tender and slightly crisp.

  4. Make the dressing

    Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water gradually until smooth and pourable.

  5. Prep fresh ingredients

    Slice avocado, chop cucumber, and prepare carrot. If using kale, massage it with a little oil and salt.

  6. Assemble the bowl

    Add quinoa to bowls. Top with roasted veggies, chickpeas, greens, avocado, cucumber, and carrot.

  7. Finish and serve

    Drizzle dressing over the bowl. Add seeds or nuts, a squeeze of lemon, and optional chili flakes or herbs.

Notes

  • Don’t overcrowd the tray. I did that once, and everything turned soft instead of crispy. Use space.
  • Taste the dressing before serving. A small tweak in lemon or maple changes everything.
  • Keep textures balanced. You need something crunchy and something creamy, otherwise it feels flat.
  • Add avocado at the end. If you mix it early, it just gets mushy.