Looking for a vibrant, nutrient-packed meal that’s as beautiful as it is satisfying? This Vegan Buddha Bowl recipe checks every box. Loaded with fresh veggies, protein-rich legumes, whole grains, and a creamy tahini dressing, it’s a complete meal in one bowl that’s perfect for lunch, dinner, or meal prep. Whether you’re already vegan or just want to eat more plant-based, this dish will keep you full, energized, and feeling great.
The beauty of a Buddha Bowl lies in its versatility—you can mix and match ingredients based on what’s in season or already in your fridge. Think of it as a colorful canvas that’s both nourishing and Instagram-worthy.
Vegan Buddha Bowl Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
Base:
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
Roasted Veggies:
- 1 sweet potato, peeled and cubed
- 1 head broccoli, cut into florets
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Raw Veggies & Toppings:
- 1 cup shredded red cabbage
- 1 cup baby spinach or kale
- 1 avocado, sliced
- 1 cup canned chickpeas, rinsed and drained
- 1 tablespoon sesame seeds (optional)
Creamy Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 2–4 tablespoons warm water (to thin)
- Salt to taste
Instructions:
- Cook the quinoa: Add rinsed quinoa, water, and a pinch of salt to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
- Roast the vegetables: Preheat oven to 400°F (200°C). Place cubed sweet potatoes and broccoli on a baking sheet. Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.
- Make the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Gradually add warm water until the dressing reaches a creamy, pourable consistency.
- Assemble the bowls: Start with a bed of cooked quinoa. Add sweet potatoes, roasted broccoli, red cabbage, baby spinach, chickpeas, and avocado. Drizzle generously with tahini dressing and sprinkle with sesame seeds if using.
- Serve immediately or store in meal prep containers for up to 4 days. Keep dressing separate until ready to eat for best texture.
Why You’ll Love This Vegan Buddha Bowl
This dish is a powerhouse of flavor and nutrition. The roasted sweet potatoes offer natural sweetness, the quinoa delivers plant-based protein, and the tahini dressing ties everything together with a creamy, tangy finish. It’s naturally gluten-free, dairy-free, and customizable based on your favorite vegetables or grains. Whether you’re fueling up after a workout or just need a quick, clean lunch, this bowl keeps you full without weighing you down. Plus, it’s so visually appealing that even picky eaters won’t be able to resist.
The Vegan Buddha Bowl is more than just a pretty plate—it’s a meal that delivers on flavor, texture, and health benefits. Perfect for busy weeknights or mindful lunches, this bowl will quickly become your go-to recipe when you want something simple, vibrant, and deeply satisfying. Try it once, and you’ll be hooked on how easy plant-based eating can be. It’s the perfect balance of comfort and clean eating, all in one nourishing bowl.