A hearty vegan buddha bowl piled with quinoa, crispy chickpeas, roasted veg, and creamy tahini dressing. ♡
This vegan buddha bowl with tahini dressing is the plant based lunch I meal prep every single Sunday. Fluffy quinoa, crispy roasted chickpeas, jammy sweet potatoes, and a creamy lemon tahini drizzle in every bite. For more ideas, see our Vegan Creamy Cashew Pasta.
100% plant based and dairy free with 18g of plant protein per bowl. Easy to prep ahead and keeps beautifully all week. Let’s make it together.
Ingredients
Vegan Buddha Bowl with Tahini Dressing
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 medium sweet potatoes, cubed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 cups baby kale or spinach
- 1 cup shredded red cabbage
- 1 medium avocado, sliced
- 3 tbsp tahini, well stirred
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, grated
- 3 tbsp warm water, to thin
- 2 tbsp pumpkin seeds, for topping
- salt and pepper, to taste
How to Make Vegan Buddha Bowl with Tahini Dressing
- **Roast.** Heat oven to 425F. Toss chickpeas and sweet potato cubes with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan. Roast 25 minutes, stirring halfway.
- **Cook.** Simmer quinoa in vegetable broth with a pinch of salt 15 minutes until fluffy. Fluff with a fork.
- **Whisk.** Combine tahini, lemon, maple, garlic, and warm water in a bowl. Whisk until creamy. Add more water, 1 tsp at a time, to reach drizzle consistency.
- **Build.** Divide warm quinoa between 4 bowls. Arrange roasted chickpeas, sweet potato, kale, cabbage, and avocado in sections on top.
- **Drizzle.** Spoon tahini dressing over each bowl. Top with pumpkin seeds and a squeeze of lemon.
- **Serve.** Serve immediately or pack for lunch with dressing on the side.
Why This Recipe Works
Roasting the chickpeas and sweet potatoes together at 425F is the first win. The high heat caramelizes both and the chickpeas crisp up on the outside while staying creamy inside. Boiled chickpeas on a bowl are soggy and sad, roasted they become the star.
The tahini dressing whisks together in 30 seconds and is what ties every component into a cohesive meal. Tahini, lemon juice, maple, garlic, and warm water emulsify into a creamy, nutty drizzle that doubles as a dip. This creamy dairy free dressing is the exact reason a plant based buddha bowl feels indulgent instead of virtuous.
Building the bowl in layers keeps each element at its best. Warm grain on the bottom, room temperature veg in sections, cool greens tucked in, crunchy toppings on top, and dressing drizzled last. This layered approach is what separates a restaurant quality vegan grain bowl from a sad desk salad. It is also the meal prep trick, because each component holds up separately in the fridge. For more ideas, see our Vegan Chickpea Curry.
Tips
- Pat chickpeas bone dry before roasting. Wet chickpeas steam instead of crisping.
- Vegan swap: tahini and maple replace honey mustard dressing here and keep it 100% plant based.
- Store components separately in the fridge for up to 4 days. Assemble the morning of.
- Warm the quinoa before building for the best texture contrast with the cold greens.
- Make a double batch of dressing. It also works on salads, toast, and roasted veg.
- Toast quinoa in the dry pan for 1 minute before cooking for a deeper nutty flavor.
Variations
- Swap quinoa for farro, brown rice, or cauliflower rice.
- Use crispy tofu or tempeh instead of chickpeas for a different plant protein.
- Add ribbons of raw beet and carrot for extra color and crunch.
- Stir in a scoop of hummus or smashed avocado for creamy fat.
- Top with everything bagel seasoning or dukkah for spice and texture.
- Swap tahini dressing for a vegan cilantro lime or peanut dressing.
Looking for more vegan ideas? Try our Vegan Banana Bread or Vegan Lentil Shepherds Pie next.
Common Mistakes to Avoid
- Skipping the chickpea dry: Always pat chickpeas completely dry before roasting. Moisture is the enemy of crispy chickpeas.
- Over crowding the pan: Spread veg and chickpeas on one sheet pan without touching. Crowding steams instead of roasting.
- Dressing too early: Drizzle tahini dressing right before eating. Dressed too early, the greens wilt.
- Bland quinoa: Cook quinoa in vegetable broth, not water. It is the difference between bland and flavorful.
Vegan Buddha Bowl with Tahini Dressing
Ingredients
Method
- **Roast.** Heat oven to 425F. Toss chickpeas and sweet potato cubes with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan. Roast 25 minutes, stirring halfway.
- **Cook.** Simmer quinoa in vegetable broth with a pinch of salt 15 minutes until fluffy. Fluff with a fork.
- **Whisk.** Combine tahini, lemon, maple, garlic, and warm water in a bowl. Whisk until creamy. Add more water, 1 tsp at a time, to reach drizzle consistency.
- **Build.** Divide warm quinoa between 4 bowls. Arrange roasted chickpeas, sweet potato, kale, cabbage, and avocado in sections on top.
- **Drizzle.** Spoon tahini dressing over each bowl. Top with pumpkin seeds and a squeeze of lemon.
- **Serve.** Serve immediately or pack for lunch with dressing on the side.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
