Vegan Buddha Bowl with Roasted Veggies
If you think salads are boring, this Buddha bowl will change your mind. It’s a colorful mix of roasted vegetables, hearty grains, and creamy dressing. The combination of crispy chickpeas, caramelized veggies, and a rich tahini sauce makes every bite ridiculously satisfying. No sad, limp lettuce here—just real food that actually tastes good. It’s the kind of meal that looks fancy but is secretly just tossing things in a bowl. Plus, it’s customizable, meaning you can throw in whatever’s in your fridge and still feel like a gourmet chef. Healthy eating never looked—or tasted—this good.
Vegan Buddha Bowl with Roasted Veggies
A vibrant, nutrient-packed Buddha bowl loaded with roasted veggies, grains, and a creamy tahini dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
For the Bowl
- 1 cup cooked quinoa or brown rice
- 1 cup chickpeas drained and rinsed
- 1 small sweet potato diced
- ½ cup Brussels sprouts halved
- ½ red bell pepper sliced
- ½ zucchini sliced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For the Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- ½ tsp garlic powder
- 2 tbsp water to thin
Instructions
Step 1: Roast the Veggies & Chickpeas
- Preheat oven to 400°F (200°C).
- Toss chickpeas, sweet potato, Brussels sprouts, bell pepper, and zucchini with olive oil, salt, pepper, and paprika.
- Spread everything on a baking sheet and roast for 25 minutes, flipping halfway.
Step 2: Make the Dressing
- Whisk tahini, lemon juice, maple syrup, garlic powder, and water in a bowl until smooth.
Step 3: Assemble the Bowl
- Divide cooked quinoa between two bowls.
- Top with roasted veggies and chickpeas.
- Drizzle with dressing and serve.
Notes
Nutritional Values (Per Bowl)
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Vitamin A: 90%
- Vitamin C: 45%
- Iron: 20%
- Magnesium: 15%
- Potassium: 25%
Additional Notes & Tips
- Want extra crunch? Add toasted nuts or seeds.
- Need more protein? Throw in some tempeh or tofu.
- Short on time? Use pre-cut veggies and canned chickpeas.
- Storage: Keep leftovers in the fridge for up to 3 days.
