Vegan Buddha Bowl (Printable Version)
A nourishing plant-based bowl with roasted veggies, quinoa, and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup uncooked quinoa, rinsed
02 - 2 cups water
03 - Pinch of salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Fresh Vegetables & Extras
10 - 1 cup cherry tomatoes, halved
11 - 1 cup red cabbage, thinly sliced
12 - 1 large avocado, sliced
13 - 1 cup baby spinach
14 - 1/4 cup pumpkin seeds (pepitas)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon maple syrup
18 - 2 tablespoons water, plus more as needed for consistency
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Toss the cubed sweet potato, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
03 - While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork before serving.
04 - In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, water, salt, and pepper until completely smooth. Add additional water, one teaspoon at a time, until the dressing reaches your desired drizzling consistency.
05 - Divide the fluffed quinoa evenly among four bowls. Arrange the roasted sweet potato, broccoli, and cauliflower alongside the halved cherry tomatoes, sliced red cabbage, baby spinach, and sliced avocado. Drizzle generously with the tahini dressing and finish with a sprinkle of pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm. Enjoy!
# Expert Advice:
01 -
- It forgives you completely if you swap, omit, or eyeball almost anything.
- The tahini dressing is the kind of thing you will want to put on everything from salads to toast.
02 -
- Do not skip rinsing the quinoa or the entire bowl will taste like dish soap, which I discovered the hard way early on.
- Letting the quinoa steam with the lid on after cooking is the secret to fluffy grains instead of a gummy mess.
03 -
- Crowd the baking sheet and the vegetables will steam instead of roast, so use two sheets if necessary.
- Taste the dressing on a piece of roasted sweet potato before adjusting seasoning, because the bowl itself changes how the flavors hit your palate.