Vegan Quinoa Buddha Bowl with Tahini Dressing

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