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Delicious Soy-Free Vegan Buddha Bowl Recipe Without Tofu Easy and Healthy

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A vibrant and filling soy-free vegan Buddha bowl featuring roasted chickpeas, quinoa, fresh veggies, and a creamy tahini dressing. Perfect for a quick, wholesome plant-based meal without tofu.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed
  • 1 can (15 oz/425g) canned chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and cubed
  • 1 cup (90g) broccoli florets, fresh or frozen
  • 1 large carrot, shredded or thinly sliced
  • 1 ripe avocado, sliced
  • 2 cups (60g) baby spinach or kale, chopped
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and cube 1 medium sweet potato into roughly 1-inch pieces. Toss them in 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet.
  3. Drain and rinse 1 can (15 oz/425g) of chickpeas. Pat dry with a towel, then toss with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, salt, and pepper. Spread on the same baking sheet with sweet potatoes but keep them separate if possible. Roast everything for 25-30 minutes, shaking the pan halfway through for even cooking. Chickpeas should be crispy, and sweet potatoes tender and caramelized.
  4. While the veggies roast, rinse 1 cup (170g) quinoa under cold water to remove bitterness. Combine quinoa with 2 cups (480ml) water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  5. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon maple syrup (optional), and 2 tablespoons water. Add more water little by little until you reach a creamy, pourable consistency. Season with salt and pepper to taste.
  6. While everything cooks, shred or thinly slice 1 large carrot, chop 2 cups (60g) baby spinach or kale, and slice 1 ripe avocado.
  7. In your serving bowl, layer a base of quinoa, then add roasted sweet potatoes and chickpeas, fresh greens, shredded carrot, and avocado slices. Drizzle generously with tahini dressing.
  8. Sprinkle with extra black pepper or a squeeze of lemon if desired. Serve immediately for best texture and freshness.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Avoid overcrowding the baking sheet to prevent steaming. Rinse quinoa well to remove bitterness. Add water slowly when whisking tahini dressing to achieve smooth texture. Rest quinoa after cooking to fluff properly. Serve fresh and slightly warm for best flavor and texture. Store leftovers separately and add avocado just before serving to avoid browning.

Nutrition

Keywords: soy-free, vegan, Buddha bowl, tofu-free, healthy, plant-based, quinoa, chickpeas, tahini dressing, roasted vegetables

Find it online: https://siennaspoon.com/delicious-soy-free-vegan-buddha-bowl-recipe-without-tofu-easy-and-healthy/