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Vegan Buddha Bowl with Rice

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45min

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2 servings

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This Vegan Buddha Bowl features a nourishing combination of whole grains, roasted vegetables, plant-based protein, and creamy avocado, all brought together with a silky tahini sauce. The base of hearty grains provides sustaining energy, while the colorful array of vegetables offers a variety of textures and nutrients. Simple to prepare with basic ingredients, this balanced bowl delivers a satisfying meal that's as beautiful as it is nutritious. Perfect for a wholesome lunch or dinner, this versatile dish can be customized based on seasonal produce while maintaining its plant-powered goodness.

Nutrition Facts

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

Facts
Quantity
Fiber
Sugar
20 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 grain

Rinse rice or quinoa thoroughly. Cook according to package instructions. For brown rice, typically combine with 2 cups water, bring to boil, then simmer covered for 30 minutes. Let stand 5 minutes, then fluff with fork.

2
Prepare the sweet potatoes

Preheat oven to 400°F (200°C). Wash and cut sweet potato into 1-inch cubes. Toss with oil, salt, and spices (like cumin, paprika, or cinnamon). Spread on baking sheet.

3
Prepare the chickpeas

Drain and rinse chickpeas. Pat dry with paper towels. Toss with oil, salt, and spices. Spread on baking sheet (can share with sweet potatoes if space allows).

4
Roast sweet potatoes and chickpeas

Place baking sheet in oven. Roast for 20-25 minutes, stirring halfway through. Sweet potatoes should be tender and chickpeas crispy.

5
Steam the broccoli

Cut broccoli into florets. Steam for 4-5 minutes until bright green and tender-crisp. Alternatively, roast with sweet potatoes for the last 10 minutes of cooking time.

6
Make tahini sauce

Squeeze juice from lemon. Whisk tahini with lemon juice, salt, and water until smooth. Add more water if needed to reach desired consistency.

7
Prepare the avocado

Cut avocado in half and remove pit. Slice or dice the flesh.

8
Assemble the bowls

Divide cooked grain between two bowls. Arrange sweet potatoes, chickpeas, broccoli, and avocado on top. Drizzle with tahini sauce.

9
Serve

Serve immediately while components are still warm. Additional sauce can be served on the side.

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