Name: Vegan Buddha Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup 180 g cooked quinoa; 1 cup 150 g chickpeas (cooked or canned); 1/2 cup 60 g sweet potato, diced; 1/2 cup 60 g broccoli florets; 1/2 cup 60 g red cabbage, shredded; 1/2 avocado (sliced); 1/2 cup 60 g cherry tomatoes, halved; 1 tbsp olive oil; Salt & black pepper to taste; 2 tbsp tahini (sesame paste); 1 tbsp lemon juice; 1 tsp maple syrup (or honey if not vegan); 2 tbsp warm water (to thin); 1/4 tsp garlic powder; Salt to taste

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Vegan Buddha Bowl

The Vegan Buddha Bowl is a colorful, nutrient-dense meal loaded with fresh vegetables, grains, and plant-based proteins. It’s named after its “overflowing” look — symbolizing balance and abundance. This wholesome bowl combines roasted chickpeas, quinoa, avocado, and vibrant veggies with a creamy tahini dressing. Perfect for lunch or dinner, it’s not only delicious but also packed with fiber, antioxidants, and plant protein — a true wellness favorite across the world.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 2

Course: Main Course

Cuisine: American, Asia, International

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the bowl:

1 cup 180 g cooked quinoa
1 cup 150 g chickpeas (cooked or canned)
1/2 cup 60 g sweet potato, diced
1/2 cup 60 g broccoli florets
1/2 cup 60 g red cabbage, shredded
1/2 avocado sliced
1/2 cup 60 g cherry tomatoes, halved
1 tbsp olive oil
Salt & black pepper to taste

For the Tahini Dressing:

2 tbsp tahini sesame paste
1 tbsp lemon juice
1 tsp maple syrup or honey if not vegan
2 tbsp warm water to thin
1/4 tsp garlic powder
Salt to taste

Equipment

Baking trayOvenMixing bowlsSteamer or potWhisk or small blender

Method

Preheat oven to 200°C (400°F).

Toss chickpeas and sweet potatoes in olive oil, salt, and pepper.

Spread on a baking tray and roast for 20–25 minutes until crisp.

Meanwhile, steam or lightly blanch broccoli for 2–3 minutes.

Prepare the dressing: whisk tahini, lemon juice, maple syrup, water, garlic powder, and salt until creamy.

Assemble the bowl:

Add a layer of cooked quinoa.

Arrange roasted chickpeas, sweet potatoes, broccoli, red cabbage, tomatoes, and avocado.

Drizzle with tahini dressing before serving.

Notes

⚖️ Nutrition (per serving, approx.):

480 kcal | Protein 18 g | Carbs 58 g | Fat 20 g | Fiber 12 g

💡 Notes:

You can replace quinoa with brown rice or couscous.

Add nuts or seeds (pumpkin, sesame) for crunch.

Great for meal prep — stays fresh for up to 3 days.

🧊 Storage:

Refrigerate up to 3 days in airtight containers. Store dressing separately and drizzle before serving.

Vegan Buddha Bowl

Ingredients

Equipment

Method

Notes

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