Vegan Quinoa Buddha Bowl with Tahini Dressing
This hearty Buddha bowl combines fluffy quinoa, roasted and fresh vegetables, chickpeas, and creamy tahini dressing. It’s a satisfying vegan meal that balances protein, healthy fats, and fiber while bursting with Mediterranean flavors.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
Base
1 cup quinoa (uncooked, rinsed)
2 cups water or vegetable broth
Roasted Veggies
1 medium sweet potato, cubed
1 zucchini, sliced into half-moons
1 red bell pepper, sliced
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
Salt & pepper, to taste
Protein & Fresh Additions
1 can (15 oz) chickpeas, drained & rinsed (roasted or plain)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 avocado, sliced
Fresh parsley or cilantro, for garnish
Tahini Dressing
¼ cup tahini
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
2–3 tbsp warm water
Salt & pepper, to taste
Instructions
Cook Quinoa: In a saucepan, combine quinoa and broth/water. Bring to a boil, reduce heat, cover, and simmer ~15 minutes until fluffy. Fluff with a fork.
Roast Veggies: Preheat oven to 200°C (400°F). Toss sweet potato, zucchini, bell pepper, and onion with olive oil, paprika, salt, and pepper. Spread on a sheet pan, roast 20–25 minutes until golden.
Prepare Chickpeas (optional roasted): Toss chickpeas with 1 tsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, salt. Roast on a separate pan for 15 minutes.
Make Tahini Dressing: Whisk tahini, lemon juice, olive oil, garlic, water until smooth and pourable. Adjust seasoning.
Assemble Bowls: Divide quinoa among bowls. Top with roasted veggies, chickpeas, tomatoes, cucumber, and avocado.
Drizzle & Garnish: Spoon tahini dressing on top and finish with fresh parsley or cilantro.
Notes & Tips
Meal Prep Friendly: Cook quinoa, roast veggies, and prepare dressing in advance. Assemble when ready to eat.
Add Crunch: Sprinkle with pumpkin seeds, sesame seeds, or toasted almonds.
Flavor Twist: Add pickled red onions or olives for a Mediterranean kick.
Veggie Swap: Use seasonal veggies like carrots, eggplant, or Brussels sprouts.
Frequently Asked Questions
Q: Can I serve this cold?
A: Yes! It works well as a chilled meal-prep bowl for lunches.
Q: Can I make it oil-free?
A: Roast veggies with a splash of lemon juice or veggie broth instead of oil, and skip olive oil in dressing.
Q: Can I use another grain?
A: Absolutely — try farro, bulgur, or couscous for variety.
Nutritional Information
Calories: ~480
Protein: 15g
Carbohydrates: 58g
Fat: 21g
Fiber: 13g