The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why I Love This Recipe
This Vegan Buddha Bowl is my go-to meal when I want something that’s not only healthy but also bursting with flavor and color. It’s the kind of dish that makes me feel good from the inside out—like I’m giving my body exactly what it needs. The combination of hearty quinoa, crispy roasted veggies, creamy avocado, and that tangy tahini dressing is just chef’s kiss. Plus, it’s so versatile! I love that I can swap ingredients based on what’s in my fridge or whatever I’m craving that day.
What really makes this bowl special is how satisfying it is. It’s not one of those “light” meals that leave you hungry an hour later. The chickpeas and quinoa keep me full, while the fresh veggies and dressing add so much brightness and flavor. And let’s be honest—the tahini dressing is the star of the show. It’s creamy, slightly nutty, and has just the right amount of tang. I could literally drizzle it on everything!
Whether I’m meal-prepping for the week or throwing together a quick dinner, this Buddha Bowl never lets me down. It’s wholesome, delicious, and always leaves me feeling energized. If you’re looking for a meal that’s as nourishing as it is delicious, this is it. Trust me, you’ll want to make it again and again!
Easy Vegan Buddha Bowl Recipe with Tahini Dressing
Servings
2
servingsPrep time
15
minutesCooking time
25
minutesCalories
25
kcalIngredients
- For the bowl:
1 cup cooked quinoa (or brown rice)
1 cup chickpeas (canned or cooked from dry)
1 medium sweet potato, diced
1 cup broccoli florets
1 cup kale or spinach, chopped
1/2 avocado, sliced
1/4 cup shredded carrots
1/4 cup red cabbage, thinly sliced
1 tablespoon olive oil
Salt and pepper to taste
- For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or agave
1-2 tablespoons water (to thin)
1 clove garlic, minced
Salt and pepper to taste
Directions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Roast the Veggies:
Toss the diced sweet potato and broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. - Prepare the Quinoa:
While the veggies are roasting, cook the quinoa according to package instructions. Set aside. - Make the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Add more water if needed to reach your desired consistency. Season with salt and pepper. - Assemble the Bowl:
Divide the cooked quinoa between two bowls. Top with roasted sweet potatoes, broccoli, chickpeas, kale or spinach, shredded carrots, red cabbage, and avocado slices. - Drizzle and Serve:
Drizzle the tahini dressing over the bowls and serve immediately. Enjoy!
Notes
- Customize Your Bowl:
Swap quinoa for brown rice, couscous, or farro.
Use any roasted veggies you like, such as zucchini, cauliflower, or bell peppers.
Replace chickpeas with black beans, lentils, or tofu for variety.
Meal Prep Friendly:
Roast a big batch of veggies and cook extra quinoa at the beginning of the week. Store them in airtight containers in the fridge for quick assembly.
Make It Extra Crunchy:
Add toppings like sesame seeds, pumpkin seeds, or crushed nuts for extra texture.
Adjust the Dressing:
If you prefer a spicier dressing, add a pinch of cayenne or a dash of hot sauce.
For a creamier dressing, blend the tahini with a splash of plant-based milk.
Greens Tip:
Massage the kale with a little olive oil and lemon juice to soften it and reduce bitterness.
Storage:
Store assembled bowls (without dressing) in the fridge for up to 3 days. Add the dressing just before serving to keep the ingredients fresh.
Nutrition Facts
2 servings per container
- Amount Per ServingCalories480
- % Daily Value *
- Total Fat
20g
31%
- Saturated Fat 2.5g 13%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 300mg 13%
- Potassium 900mg 26%
- Total Carbohydrate
60g
20%
- Dietary Fiber 14g 57%
- Sugars 10g
- Protein 15g 30%
- Calcium 150%
- Iron 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
