A Buddha Bowl is more than just a meal — it’s a celebration of color, balance, and nourishment. It’s the kind of dish that makes you feel good from the inside out. Packed with wholesome grains, roasted vegetables, fresh greens, and a creamy dressing, this Vegan Buddha Bowl with Quinoa and Roasted Veggies is the ultimate comfort-meets-health recipe.
Whether you’re vegan or simply looking for a vibrant, nutrient-rich meal, this bowl is pure satisfaction in every bite. It’s simple to prepare, endlessly customizable, and beautiful enough to brighten any table.
What Makes a Buddha Bowl So Special
Buddha Bowls are all about balance — a harmony of flavors, colors, and textures. Traditionally, they combine a base of grains, a variety of vegetables, a source of plant-based protein, and a delicious sauce to tie everything together.
The name “Buddha Bowl” is said to come from the idea of abundance — a bowl so full and nourishing it resembles the rounded belly of Buddha.
This version uses fluffy quinoa, oven-roasted vegetables, and a tahini-lemon dressing that brings everything to life. It’s filling yet light, earthy yet fresh — the kind of meal that leaves you energized, not heavy.
Ingredients You’ll Need
For the Bowl
- 1 cup uncooked quinoa (any color)
- 2 cups water or vegetable broth
- 1 medium sweet potato, diced
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 cup broccoli florets
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Dressing
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Pinch of salt
Optional Toppings
- Sliced avocado
- Fresh spinach or arugula
- Sesame seeds
- Fresh herbs like parsley or cilantro
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water. This removes any natural bitterness from the outer coating.
In a medium saucepan, combine quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
Fluff with a fork and set aside. Using vegetable broth adds extra flavor, but even plain water will do beautifully — quinoa has a naturally nutty taste that pairs perfectly with roasted veggies.
Step 2: Roast the Veggies
Preheat your oven to 400°F (200°C).
Place the sweet potatoes, zucchini, bell pepper, broccoli, and chickpeas on a large baking tray. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder. Toss everything well so the vegetables are evenly coated.
Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
The magic happens in the oven — the heat caramelizes the veggies, deepening their flavor and creating irresistible edges that make this bowl shine.
Step 3: Make the Dressing
While the vegetables roast, whisk together all dressing ingredients in a small bowl — tahini, lemon juice, maple syrup, garlic, and a pinch of salt. Add water one tablespoon at a time until the consistency is creamy but pourable.
This dressing is tangy, slightly sweet, and nutty — the perfect balance to the earthy quinoa and savory vegetables.
Step 4: Assemble the Buddha Bowl
Now comes the fun part — building your bowl.
Start with a generous scoop of fluffy quinoa at the base. Then arrange the roasted veggies and chickpeas on top in sections, like a colorful mosaic. Add a handful of fresh greens if you like — spinach, kale, or arugula all work beautifully.
Drizzle the tahini-lemon dressing generously over the top. Finish with sliced avocado, a sprinkle of sesame seeds, and a few fresh herbs for that extra pop of freshness.
Step 5: Time to Enjoy
Take a moment to admire your masterpiece — the vibrant colors, the textures, and the aroma. Then grab a fork and dig in!
Each bite offers a perfect combination of warm roasted sweetness from the vegetables, nutty quinoa, and creamy tangy dressing. It’s hearty, satisfying, and packed with nutrients.
Nutritional Benefits
This Vegan Buddha Bowl isn’t just delicious — it’s incredibly nutrient-dense.
- Quinoa provides complete plant-based protein, essential amino acids, and fiber.
- Chickpeas add extra protein and heart-healthy minerals like iron and magnesium.
- Roasted vegetables supply antioxidants and vitamins A, C, and K.
- Tahini offers healthy fats and calcium, while lemon juice aids digestion.
Every element plays a role in fueling your body naturally, making this a perfect meal for both post-workout recovery and mindful eating.
Tips for the Perfect Buddha Bowl
- Mix up your grains: Try brown rice, farro, or couscous if you don’t have quinoa.
- Switch the veggies: Use what’s in season — carrots, cauliflower, or Brussels sprouts are great substitutes.
- Make ahead: The roasted veggies and quinoa keep well for up to 4 days in the fridge, making this an excellent meal-prep option.