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Buddha Bowl

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40min

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2 servings

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This vibrant vegan Buddha Bowl combines colorful vegetables, hearty grains, and plant-based protein for a nourishing, balanced meal in one bowl. The simple combination of roasted and fresh vegetables creates contrasting textures, while a flavorful tahini dressing ties everything together. Easy to customize with seasonal ingredients, this bowl delivers a satisfying mix of nutrients, flavors, and textures. Perfect for a quick lunch or dinner, this wholesome bowl is as beautiful as it is delicious and energizing.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
18 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

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1
Cook the quinoa

Rinse quinoa thoroughly. In a small pot, combine quinoa with 1 cup water and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2
Preheat the oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

3
Prepare the sweet potato

Wash and peel the sweet potato. Cut into 1/2-inch cubes. Toss with olive oil, salt, and pepper. Spread on one side of the baking sheet.

4
Prepare the chickpeas

Drain and rinse chickpeas. Pat dry with paper towels. Toss with olive oil, garlic powder, salt, and pepper. Spread on the other side of the baking sheet.

5
Prepare the broccoli

Cut broccoli into florets. Toss with olive oil and salt. Add to the baking sheet.

6
Roast the vegetables and chickpeas

Place the baking sheet in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.

7
Prepare the carrots

Wash and peel the carrot. Grate or cut into thin strips.

8
Prepare the avocado

Cut avocado in half and remove pit. Scoop out flesh and slice.

9
Make the tahini dressing

In a small bowl, whisk together tahini, lemon juice, olive oil, water, and salt. Add more water if needed to reach desired consistency.

10
Assemble the bowls

Divide spinach between two bowls. Add a scoop of quinoa to each bowl. Arrange roasted sweet potatoes, chickpeas, and broccoli on top. Add grated carrots and sliced avocado.

11
Finish and serve

Drizzle with tahini dressing. Serve immediately.

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