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Vegetarian Vegan Buddha Bowl - A Colorful, Satisfying Meal

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa or brown rice, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and cubed
  • 1 cup broccoli florets
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 1 small cucumber, thinly sliced
  • 2 cups mixed greens or baby spinach
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Optional toppings: pumpkin seeds, sesame seeds, chopped cilantro, lime wedges
  • 1/4 cup tahini
  • 2–3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or agave
  • 1 small garlic clove, grated or minced
  • 2–4 tablespoons warm water (to thin)
  • Salt and pepper, to taste

Method
 

  1. Cook the grain: Prepare quinoa or brown rice according to package instructions. Fluff and set aside.
  2. Prep the veggies: Preheat the oven to 425°F (220°C). Toss sweet potato cubes and broccoli florets with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper.
  3. Roast: Spread veggies on a baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
  4. Crisp the chickpeas: Pat chickpeas dry. Toss with 1 tablespoon olive oil, a pinch of salt, and extra paprika or cumin if you like. Roast on a separate tray for 15–20 minutes until golden and slightly crunchy.
  5. Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add warm water a little at a time until you reach a pourable consistency.
  6. Assemble the bowls: Add a bed of greens to each bowl. Spoon in cooked quinoa or rice. Arrange roasted sweet potato, broccoli, shredded cabbage, cucumber, avocado, and crispy chickpeas on top.
  7. Finish: Drizzle with tahini lemon dressing. Sprinkle with pumpkin seeds or sesame seeds and fresh herbs if using. Serve with lime wedges.