Vegan Buddha Bowl with Tahini (Printable)
Colorful nourishing bowl with roasted vegetables, quinoa, and creamy tahini dressing for a satisfying plant-based meal.
# What You Need:
→ Grains
01 - 1 cup uncooked quinoa, rinsed
02 - 2 cups water
03 - Pinch of salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Fresh Vegetables & Extras
10 - 1 cup cherry tomatoes, halved
11 - 1 cup red cabbage, thinly sliced
12 - 1 large avocado, sliced
13 - 1 cup baby spinach
14 - 1/4 cup pumpkin seeds (pepitas)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon maple syrup
18 - 2 tablespoons water (adjust for desired consistency)
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper if desired.
02 - Toss the cubed sweet potato, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
03 - While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork before serving.
04 - In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, water, salt, and pepper until completely smooth and creamy. Add additional water, one tablespoon at a time, until the dressing reaches a pourable consistency.
05 - Divide the fluffed quinoa evenly among four serving bowls. Arrange the roasted sweet potato, broccoli, and cauliflower alongside portions of halved cherry tomatoes, shredded red cabbage, sliced avocado, and baby spinach. Drizzle generously with the tahini dressing and finish with a sprinkle of pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm. Enjoy right away for the best texture and flavor.
# Expert Advice:
01 -
- The tahini dressing alone is worth making this recipe, and you will want to put it on everything from salads to roasted potatoes.
- Everything cooks on one sheet pan and one saucepan, which means cleanup takes about five minutes.
- You can swap almost every component based on what is wilting in your crisper drawer and it still turns out beautiful.
02 -
- If you crowd the vegetables on the baking sheet they will steam instead of roast and you will miss out on all those caramelized edges.
- The tahini dressing thickens as it sits in the refrigerator, so whisk in a little warm water when you use leftovers.
03 -
- Taste the dressing on a piece of the roasted sweet potato instead of on its own, because the sweetness of the potato balances the dressing differently than you expect.
- Serve the bowls immediately after assembling so the warm vegetables contrast with the cool fresh ones, which is the whole magic of a buddha bowl.