Vegan Buddha Bowl with Quinoa & Roasted Veggies
Searching for a vibrant, nourishing meal that hits the spot? The Vegan Buddha Bowl with Quinoa and Roasted Veggies delivers on all fronts. This colorful bowl is packed with nutrients, fiber, and protein, offering the perfect balance of textures and flavors. Whether you're preparing it for lunch or dinner, this plant-based bowl blends earthy quinoa, flavorful roasted vegetables, crisp greens, and a creamy tahini dressing, making it both satisfying and energizing.
Why Vegan Buddha Bowls Are a Hit
The appeal of Buddha Bowls in the plant-based world is undeniable. They offer a creative way to mix different ingredients into one nutritious, visually appealing meal. They’re versatile, easy to prepare, and perfect for anyone who wants to enjoy a balanced plant-based meal. Whether you’re vegan or simply trying to eat more plant-based, the Buddha Bowl is an ideal way to incorporate a variety of whole foods into your diet with minimal effort.
A Breakdown of the Ingredients for Your Vegan Buddha Bowl
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Quinoa: The Protein-Packed Base
Quinoa serves as the foundation of this bowl. It’s a complete protein, meaning it contains all nine essential amino acids, making it an excellent plant-based protein source. It’s also rich in fiber, iron, and magnesium, which contribute to a balanced meal. Quinoa’s light, fluffy texture pairs perfectly with the roasted veggies, offering a delightful contrast that enhances the overall dish. -
Roasted Veggies: Bursting with Flavor and Nutrients
Roasted vegetables are the heart of this Buddha Bowl, bringing both flavor and nutrition. For this recipe, a mix of sweet potatoes, broccoli, red bell peppers, and zucchini works beautifully. Roasting brings out the natural sweetness of the vegetables while adding a caramelized edge that’s hard to resist. Sweet potatoes provide fiber and beta-carotene, while broccoli adds a dose of vitamin C and calcium. Toss the veggies in olive oil and season with sea salt, garlic powder, and paprika for a rich, flavorful touch. -
Fresh Greens: A Crisp and Refreshing Addition
Adding fresh greens like spinach, kale, or arugula gives the bowl a refreshing contrast to the warm, roasted veggies. Greens are a fantastic source of antioxidants and fiber, offering a boost of nutrients with very few calories. Their crisp texture and vibrant color brighten up the bowl, making each bite even more satisfying. -
Avocado: Creamy and Satisfying
Adding sliced or diced avocado not only enhances the texture of the bowl but also provides heart-healthy fats. Avocados are rich in monounsaturated fats, fiber, and potassium, helping to keep you full and satisfied. The creaminess of the avocado complements the quinoa and roasted veggies, adding a touch of indulgence to the otherwise light and healthy bowl. -
Chickpeas: A Crunchy Protein Boost
Roasted chickpeas are a simple yet effective way to add both texture and protein to your Buddha Bowl. High in protein and fiber, they are a great plant-based option that adds a satisfying crunch to the meal. Toss the chickpeas in olive oil with cumin and smoked paprika before roasting to enhance their flavor and give them an irresistible crispiness. -
Tahini Dressing: The Perfect Finishing Touch
A good tahini dressing brings all the elements of the bowl together. Tahini, made from ground sesame seeds, is rich in healthy fats, protein, and calcium. Combine it with lemon juice, garlic, maple syrup, and a pinch of salt to create a tangy, creamy dressing that adds a burst of flavor to the entire dish. Drizzle it over your Buddha Bowl right before serving for the perfect finish. -
Optional Toppings: Add a Personal Touch
Personalize your Buddha Bowl with a variety of toppings. Seeds like pumpkin or sunflower seeds add crunch, while chopped almonds can provide extra healthy fats and nutrients. You can also sprinkle microgreens or fresh herbs like parsley or cilantro for added freshness and color.
Tips for Preparing the Perfect Vegan Buddha Bowl
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Perfect Roasted Veggies: To achieve perfectly roasted veggies, cut them evenly and spread them out on a baking sheet in a single layer. This helps them roast instead of steam. Roast at 400°F (200°C) for 25-30 minutes, turning halfway for even caramelization.
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Cook Quinoa Like a Pro: Always rinse quinoa under cold water to remove its natural bitterness before cooking. Use a 1:2 ratio of quinoa to water or vegetable broth for added flavor. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes until tender. Fluff with a fork before serving.
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Make It Your Own: The best thing about Buddha Bowls is their adaptability. Swap out the quinoa for another grain like brown rice, farro, or even cauliflower rice. Feel free to switch up the vegetables based on what’s in season or what you have on hand. Brussels sprouts, beets, or asparagus all work well. You can also experiment with different dressings, like a spicy peanut sauce or balsamic vinaigrette, to change the flavor profile.
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Meal Prep Friendly: Buddha Bowls are excellent for meal prep. Roast your vegetables and cook your quinoa ahead of time. Store them in the fridge for up to four days. When you're ready to eat, just assemble, top with your dressing, and enjoy a healthy, ready-made meal in minutes.
Health Benefits of This Vegan Buddha Bowl
Eating a Vegan Buddha Bowl with Quinoa and Roasted Veggies isn’t just delicious—it’s incredibly nutritious.
- High in Fiber: Quinoa, chickpeas, and the roasted vegetables are rich in dietary fiber, promoting digestive health and keeping you feeling full longer.
- Loaded with Antioxidants: The bright colors of the veggies indicate a high concentration of antioxidants, which help protect your cells from damage and reduce inflammation.
- Plant-Based Protein: Between the quinoa, chickpeas, and tahini, this Buddha Bowl provides a generous amount of plant-based protein to support muscle repair and overall health.
- Low in Saturated Fats: The bowl is low in saturated fats, with the avocado providing healthy, heart-friendly monounsaturated fats.
In Summary
The Vegan Buddha Bowl with Quinoa and Roasted Veggies is a wholesome, satisfying meal that’s as nutritious as it is delicious. Whether you’re preparing it for a quick weeknight dinner or meal-prepping for the week, it’s a bowl that will keep you feeling full, energized, and nourished. With its vibrant colors, diverse textures, and bold flavors, this Buddha Bowl is sure to become a staple in your weekly meal plan. Easy to customize and perfect for any occasion, it’s a dish that never disappoints.
Vegan Buddha Bowl with Quinoa & Roasted Veggies Recipe
Ingredients
Directions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place diced sweet potatoes, broccoli florets, and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, and salt. Toss to coat.
Roast the veggies for 25-30 minutes, stirring halfway through, until golden and tender.
While the veggies are roasting, cook the quinoa. Combine 1 cup quinoa with 2 cups water in a medium pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth.
To assemble the bowls, divide the cooked quinoa between four bowls. Top with roasted veggies, avocado slices, and fresh spinach. Drizzle with the tahini dressing.
4 servings
350g
- Amount per serving
- Calories480
- % Daily Value *
- Total Fat 21g27%
- Total Carbohydrate 60g22%
- Protein 13g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vegan Buddha Bowl with Quinoa & Roasted Veggies is one of many healthy recipe ideas that you can find on our recipe page.
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Ingredients
Directions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place diced sweet potatoes, broccoli florets, and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, and salt. Toss to coat.
Roast the veggies for 25-30 minutes, stirring halfway through, until golden and tender.
While the veggies are roasting, cook the quinoa. Combine 1 cup quinoa with 2 cups water in a medium pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth.
To assemble the bowls, divide the cooked quinoa between four bowls. Top with roasted veggies, avocado slices, and fresh spinach. Drizzle with the tahini dressing.
