Vegan Buddha Bowl with Tahini (Printable)
Nourishing plant-based bowl with roasted vegetables, quinoa, and creamy tahini dressing for a wholesome meal.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa, rinsed
02 - 2 cups water
03 - Pinch of salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Fresh Vegetables & Extras
10 - 1 cup cherry tomatoes, halved
11 - 1 cup red cabbage, thinly sliced
12 - 1 large avocado, sliced
13 - 1 cup baby spinach
14 - 1/4 cup pumpkin seeds (pepitas)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon maple syrup
18 - 2 tablespoons water (more as needed for consistency)
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Toss the cubed sweet potato, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
03 - While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff gently with a fork.
04 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, and minced garlic until completely smooth. Add additional water, one tablespoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
05 - Divide the fluffed quinoa evenly among four bowls. Arrange the roasted sweet potato, broccoli, and cauliflower alongside the cherry tomatoes, shredded red cabbage, sliced avocado, and baby spinach. Drizzle generously with the tahini dressing and sprinkle with pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm.
# Expert Tips:
01 -
- Every single component can be prepped in advance, making weeknight dinners feel effortless and colorful.
- The creamy tahini dressing pulls everything together with a tangy, nutty richness that store bought sauces never quite match.
- You can swap ingredients based on whatever is wilting in your crisper drawer and it still turns out beautiful.
02 -
- Do not skip rinsing the quinoa, because that bitter residue will ruin the entire bowl and there is no fixing it after the fact.
- The tahini dressing thickens as it sits, so whisk in a teaspoon of water right before serving to bring it back to a pourable consistency.
03 -
- Spread the roasted vegetables in a single layer with space between pieces, because crowding the pan creates steam instead of caramelization and you lose that gorgeous golden crust.
- Taste the dressing before assembling and adjust salt and lemon juice until it makes your mouth water, because a bland dressing will drag down every good thing in the bowl.