Recipe details
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Vegan Buddha Bowl
45min
2 servings
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This vibrant Vegan Buddha Bowl combines nutritious quinoa with protein-rich tofu, creamy avocado, roasted sweet potato, and crispy Brussels sprouts, all drizzled with a smooth tahini sauce. Each component brings unique textures and flavors, creating a perfectly balanced meal that's as beautiful as it is nourishing. Easy to customize with seasonal vegetables, this bowl delivers a complete plant-based meal packed with protein, healthy fats, and complex carbohydrates—ideal for a satisfying lunch or dinner that celebrates whole food ingredients.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
8 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Sesame
Soy
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the Oven
Preheat oven to 400°F (200°C).
Prepare the Quinoa
Rinse quinoa under cold water. In a small pot, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
Prepare the Sweet Potato
Wash sweet potato and cut into 1-inch cubes. No need to peel.
Prepare the Brussels Sprouts
Wash Brussels sprouts, trim the ends, and cut in half.
Season the Vegetables
Place sweet potato cubes and Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
Roast the Vegetables
Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and Brussels sprouts are crispy on the edges.
Prepare the Tofu
Drain and press tofu to remove excess water. Cut into 1-inch cubes.
Season the Tofu
In a bowl, toss tofu cubes with soy sauce.
Cook the Tofu
Heat remaining tablespoon of olive oil in a non-stick pan over medium-high heat. Add tofu cubes and cook for 2-3 minutes per side until golden and crispy.
Make Tahini Sauce
In a small bowl, whisk together tahini, juice from half a lemon, minced garlic, maple syrup, and 2-3 tablespoons of water until smooth. Season with remaining salt and pepper.
Prepare the Avocado
Cut avocado in half, remove pit, and slice each half.
Fluff the Quinoa
Once quinoa is cooked, fluff with a fork and let cool slightly.
Assemble the Bowls
Divide quinoa between two bowls. Arrange roasted sweet potatoes, Brussels sprouts, tofu, and avocado slices on top of the quinoa.
Add Sauce
Drizzle tahini sauce over the assembled bowls.
Serve
Serve immediately while still warm.
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