Go Back
- 1 cup quinoa - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 medium sweet potato, diced - 1 cup kale, chopped These five main ingredients create a base for your Vegan Buddha Bowl. Quinoa serves as a great source of protein and fiber. Cooking it in vegetable broth adds flavor and depth. Chickpeas pack in more protein and give a nice texture. Sweet potatoes offer sweetness and vitamins, while kale adds crunch and nutrients. - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup red cabbage, thinly sliced - Fresh cilantro These garnishes add color and taste to your bowl. Avocado brings creaminess and healthy fats. Cherry tomatoes add a burst of freshness, while red cabbage gives a nice crunch. Fresh cilantro can brighten up the flavor even more. - 2 tablespoons tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste The dressing ties everything together. Tahini adds richness, while lemon juice gives it zing. Maple syrup adds a hint of sweetness. Garlic powder and smoked paprika add depth and warmth. Adjust salt and pepper to your taste. For the full recipe, you can explore the vibrant Vegan Buddha Bowl . To start, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa to the boiling broth. Lower the heat and cover the pot. Cook for about 15 minutes. The quinoa will absorb all the broth and become fluffy. After cooking, remove it from the heat and let it sit for 5 minutes before fluffing it with a fork. This gives you that perfect texture. While the quinoa cooks, it's time to roast the sweet potatoes. Preheat your oven to 425°F (220°C). Dice one medium sweet potato into small cubes. Toss these cubes on a baking sheet with olive oil, garlic powder, smoked paprika, salt, and pepper. For a tasty twist, you can also add a pinch of chili powder for some heat. Roast them for 20-25 minutes. Flip them halfway to ensure they cook evenly. The sweet potatoes should be golden brown and fork-tender when done. Now comes the fun part—assembling your Buddha bowl! Start by dividing the fluffy quinoa into two serving bowls. Next, layer the roasted sweet potatoes, chickpeas, chopped kale, sliced avocado, halved cherry tomatoes, and thinly sliced red cabbage over the quinoa. I love to arrange these in sections for a colorful look. Finally, drizzle the tahini dressing over the top. To make the dressing, whisk together tahini, lemon juice, maple syrup, and a splash of water in a small bowl. Garnish with fresh cilantro for an extra pop of flavor. Enjoy your vibrant Vegan Buddha Bowl! For the full recipe, check out the details provided earlier. Mixing colors and textures makes your bowl fun and tasty. Aim for a rainbow! Use bright veggies like red cabbage, green kale, and purple sweet potatoes. This not only looks good but also boosts nutrition. Each color packs different vitamins. For protein, chickpeas are great. They add texture and creaminess. You can also use tofu or edamame for variety. These options keep you full and strong. Meal prep saves time. Cook a big batch of quinoa at once. Store it in the fridge for up to a week. You can also roast sweet potatoes early. Just reheat when ready to eat. Pre-cooking your ingredients makes meals quick. Chop veggies and store them in containers. This way, they are ready when you need them. Don’t be afraid to add more spice! Garlic powder and smoked paprika are great starts. But you can try curry powder for a twist. Each spice brings its own flavor, so mix and match. For dressings, tahini is a favorite, but you can switch it up. Try a peanut sauce or a simple lemon vinaigrette. Just keep it light and fresh. For more ideas, check the Full Recipe for tips on creating your own unique bowl. {{image_2}} You can create themed Buddha bowls to explore different flavors. For a Mediterranean-inspired bowl, use couscous or farro as your base. Top it with roasted red peppers, olives, and artichoke hearts. A drizzle of lemon-tahini dressing will tie all the flavors together. For an Asian-inspired bowl, switch to brown rice or soba noodles. Add edamame, shredded carrots, and snap peas. A soy sauce and sesame oil dressing will give it a zesty kick. These themes let you enjoy global tastes in every bite. Try different grains to keep things fresh. If you want a nutty flavor, use farro or barley. For a gluten-free option, quinoa or brown rice works well. Each grain brings its own texture and taste. You can also switch out veggies based on what you have. Instead of sweet potatoes, try roasted butternut squash or beets. For greens, spinach or arugula can add a nice touch. Mixing and matching keeps your Buddha bowl exciting and unique. Seasonal ingredients can create special bowls. In summer, use fresh corn, zucchini, and cherry tomatoes. These vibrant colors and flavors make a light and refreshing meal. In winter, think hearty and warm. Use roasted root veggies like carrots and parsnips. Add some warm lentils for protein and a cozy feel. Adjusting your bowl to the seasons makes it even more enjoyable. For the full recipe, check out the Vibrant Vegan Buddha Bowl. - Store leftovers in an airtight container. - Keep in the fridge for up to 4 days. - Make sure to cool the food before sealing. - You can freeze quinoa and sweet potatoes. - Chickpeas also freeze well for later use. - Thaw overnight in the fridge before using. - Use the microwave for quick reheating. - Heat on medium power to avoid sogginess. - For best texture, reheat in an oven at 350°F (175°C) for 10-15 minutes. If you need a substitute for quinoa, try these grains: - Brown rice - Farro - Barley - Millet - Couscous Each grain has its own taste and texture. Brown rice is chewy, while farro has a nutty flavor. Barley adds a hearty bite, and millet is fluffy. Couscous cooks very fast and is light. These options keep your bowl healthy and tasty. Yes, you can create a nut-free Vegan Buddha Bowl with these simple swaps: - Use seeds like sunflower or pumpkin instead of nuts. - Replace tahini with sunflower seed butter or omit it. These changes keep the flavor while making the dish safe for nut allergies. To boost protein in your bowl, consider these options: - Add more chickpeas or black beans. - Include lentils, which cook quickly. - Top with hemp seeds, which are rich in protein. - Use a dollop of hummus for extra flavor and protein. Adding these ingredients can help you feel full and satisfied. A Vegan Buddha Bowl is packed with nutrients. It offers: - High fiber from quinoa and vegetables, promoting digestive health. - Protein from chickpeas and other legumes, supporting muscle health. - Healthy fats from avocado, aiding in nutrient absorption. - Vitamins and minerals from kale and sweet potatoes, boosting overall health. Each bowl is a balanced meal that fuels your body with energy and nutrients. For a full recipe, check out the Vibrant Vegan Buddha Bowl . This blog post covered how to create a delicious Vegan Buddha Bowl. We discussed key ingredients like quinoa, sweet potatoes, and chickpeas. You learned step-by-step methods for cooking and assembling your bowl. I shared tips for balancing flavors and saving time. You can even switch it up with themed bowls and seasonal ingredients. Remember to store leftovers properly to enjoy them later. With these insights, you can create tasty, healthy meals that fit your needs. Enjoy making your perfect bowl!

Vegan Buddha Bowl

Elevate your meal game with this vibrant vegan buddha bowl! Packed with nutritious ingredients like quinoa, chickpeas, roasted sweet potatoes, and fresh veggies, this delicious recipe is not only colorful but also easy to make. Drizzled with a creamy tahini dressing, it’s a perfect choice for a healthy lunch or dinner. Ready to indulge in this wholesome dish? Click through for the full recipe and discover how to create your own vibrant vegan buddha bowl today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 medium sweet potato, diced

1 cup kale, chopped

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red cabbage, thinly sliced

2 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

    In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy.

      While the quinoa is cooking, place the diced sweet potatoes on the prepared baking sheet. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and golden brown, flipping halfway through.

        In a small bowl, whisk together tahini, lemon juice, maple syrup, and a splash of water to thin out the dressing. Adjust seasoning if needed.

          Once the quinoa and sweet potatoes are done, remove them from heat.

            To assemble the Buddha Bowl, divide the quinoa among serving bowls. Arrange roasted sweet potatoes, chickpeas, kale, avocado, cherry tomatoes, and red cabbage in sections over the quinoa.

              Drizzle the tahini dressing over the top and garnish with fresh cilantro.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2