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.