Vegan Buddha Bowl with Roasted Vegetables & Quinoa
A nourishing bowl featuring fluffy quinoa, a rainbow of roasted veggies, creamy avocado, crunchy seeds, and a tangy tahini-lemon dressing. Perfect for a balanced lunch or dinner that energizes and satisfies!
⏱️ Time Required
Prep Time 15 minutes
Cook Time 25–30 minutes
Total Time 40–45 minutes
Ingredients
For the Roasted Vegetables:
1 medium sweet potato, peeled and cubed
1 red bell pepper, sliced
1 small red onion, cut into wedges
1 medium zucchini, sliced
1 cup broccoli florets
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt & pepper, to taste
For the Quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the Bowl:
1 ripe avocado, sliced
¼ cup pumpkin seeds or toasted sunflower seeds
Fresh parsley or cilantro, chopped
Tahini-Lemon Dressing:
3 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup or agave
1 small garlic clove, minced
2–3 tbsp warm water
Salt & pepper, to taste
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss sweet potato, bell pepper, onion, zucchini, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
2. Cook the Quinoa
Meanwhile, bring quinoa and water (or broth) to a boil.
Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
Fluff with a fork and season lightly with salt.
3. Prepare the Dressing
Whisk tahini, lemon juice, maple syrup, garlic, salt, and pepper together.
Add warm water little by little until smooth and pourable.
4. Assemble the Buddha Bowls
Divide quinoa between bowls.
Top with roasted vegetables and sliced avocado.
Drizzle with tahini dressing.
Sprinkle with pumpkin seeds and fresh herbs.
✅ Notes
Use any seasonal veggies you like — carrots, cauliflower, or asparagus work well too.
Add cooked chickpeas or tofu for extra protein.
Store components separately for meal prep; assemble before serving.
Nutrition Information
Calories ~450 kcal
Protein 12 g
Carbs 55 g
Fiber 12 g
Fat 18 g
Sodium 300 mg