These vegan buddha bowls are all about balance: warm, roasted veggies meet protein‑packed chickpeas and fluffy quinoa, topped off with crisp greens and a creamy tahini drizzle. They’re easy to prep, fun to assemble, and full of flavors and textures that keep each bite interesting. Great for lunch or a light dinner, and you’ll have leftovers for tomorrow’s lunch, too.
🍴 Tools You’ll Need
Chef’s Knife or Veg Chopper — Like this for slicing through sweet potato and raw veg quickly and safely.
Baking Mat — Prevents sticking when roasting and reduces waste, I use these ones.
Mini Blender — This one is prefect and blends creamy dressings in seconds with less mess.
Grain Bowls — These not only look lovely but are wide and shallow, ideal for presentation and easy eating.
Vibrant Vegan Buddha Bowl
A hearty grain bowl with roasted sweet potato, spiced chickpeas, fresh veggies, avocado, and a creamy tahini dressing.
Ingredients
Roasted Veg & Grain
- ½ cup 90g quinoa (or rice)
- 2 small sweet potatoes about 300g, peeled and cut into 1-inch cubes
- 1 can 400g chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
Fresh Toppings
- 2 cups baby spinach or mixed greens
- ½ small red cabbage thinly sliced
- 1 large carrot peeled into ribbons
- 1 avocado sliced
- 2 tbsp sesame or pumpkin seeds
Tahini Dressing
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 garlic clove minced
- Water to thin
- Salt & pepper to taste
Instructions
- Rinse the quinoa under cold water. In a small pot, combine with 1 cup water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 12–15 minutes until the water’s absorbed. Fluff with a fork and set aside.
- Preheat your oven to 200 °C (390 °F). On a baking sheet, toss the sweet potato cubes (chop the sweet potato into chunks using a sharp knife like this — it makes prep smoother and safer) and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them on a baking tray or silicone mat like this and roast for 20–25 minutes, turning once halfway, until the potatoes are tender and the chickpeas have a little crisp.
- While that’s baking, slice the cabbage, peel the carrot into ribbons, and halve and slice the avocado. Arrange the spinach on your serving bowls.
- In a small bowl, add the tahini, lemon juice, maple syrup, minced garlic and whisk or use a small blender like this and blitz until creamy. Add a splash of water at a time until the dressing reaches a creamy but pourable consistency. Season with salt and pepper.
- Divide the quinoa between two bowls. Top with roasted sweet potato and chickpeas, then add cabbage, carrot ribbons, and avocado slices. Sprinkle over the seeds, drizzle generously with tahini dressing, and serve.Tip: Build your bowl in a wide grain bowl like this one — it makes the colours and textures pop.