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Easy Vegan Buddha Bowl Recipe for Beginners with 5 Simple Steps

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A quick, nutritious, and colorful vegan Buddha bowl featuring roasted chickpeas, quinoa, fresh veggies, and a tangy tahini dressing. Perfect for beginners and busy weeknights.

Ingredients

Scale
  • 1 cup cooked quinoa (about 185g)
  • 1 cup cooked brown rice (about 195g) – optional
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or grated
  • 1 cup roasted sweet potatoes, cubed (about 150g)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1/4 cup cucumber, sliced thin (optional)
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil (for roasting chickpeas)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or agave nectar
  • 1 small garlic clove, minced
  • Warm water to thin dressing as needed
  • Optional garnishes: fresh parsley or cilantro, toasted sesame seeds or pumpkin seeds, red pepper flakes

Instructions

  1. Cook the grains: Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then simmer covered for 15 minutes until fluffy. Cook brown rice separately according to package instructions (about 40-45 minutes). Set aside to cool slightly.
  2. Roast the chickpeas and sweet potatoes: Preheat oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, salt, and pepper. Spread on a baking sheet. Toss cubed sweet potatoes with olive oil, salt, and pepper on the same or separate sheet. Roast for 25-30 minutes, turning halfway, until golden and crispy.
  3. Prepare the fresh veggies: Shred red cabbage, julienne carrot, halve cherry tomatoes, slice avocado and cucumber. Arrange separately or keep ready for assembly.
  4. Make the tahini dressing: Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add warm water a tablespoon at a time until smooth and pourable. Adjust sweetness or acidity to taste.
  5. Assemble the Buddha bowl: Start with quinoa and/or brown rice base. Arrange roasted sweet potatoes, chickpeas, shredded cabbage, carrots, cherry tomatoes, cucumber, and avocado in sections on top. Drizzle with tahini dressing and garnish with herbs and seeds if desired. Serve immediately.

Notes

Rinse quinoa to remove bitterness. Dry chickpeas well before roasting for crispiness. Use warm water to thin tahini dressing smoothly. Add avocado fresh to avoid browning. Cook grains and roast veggies ahead for meal prep convenience. Adjust seasoning at the end with salt or lemon juice.

Nutrition

Keywords: vegan, Buddha bowl, easy recipe, plant-based, quinoa, chickpeas, tahini dressing, healthy meal, gluten-free

Find it online: https://siennaspoon.com/easy-vegan-buddha-bowl-recipe-for-beginners-with-5-simple-steps/