Vegan Buddha Bowl with Tahini (Printable)
Nourishing grain bowl with roasted vegetables, fresh greens, and creamy tahini dressing for a wholesome plant-based meal.
# What You'll 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 and 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 as needed for consistency)
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed sweet potato, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender with lightly crisped edges.
03 - While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork before serving.
04 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and water until completely smooth. Add additional water, one teaspoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
05 - Divide the fluffed quinoa among four bowls. Arrange the roasted vegetables, halved cherry tomatoes, sliced red cabbage, baby spinach, and sliced avocado over each portion. Drizzle generously with the tahini dressing and sprinkle with pumpkin seeds.
06 - Serve immediately while the roasted vegetables are still warm. Enjoy.
# Expert Tips:
01 -
- It is the kind of meal that makes you feel virtuous without sacrificing an ounce of flavor or satisfaction.
- You can swap almost every component based on what is languishing in your fridge, so it never gets boring.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can hide.
- The tahini dressing thickens as it sits in the fridge, so always whisk in a splash of water before using leftovers.
03 -
- Let the quinoa rest covered off the heat for five minutes before fluffing, because those extra minutes of steam finish the job and make every grain tender.
- Roast the vegetables on parchment paper for easier cleanup and flip them at the twelve minute mark for the most even browning.