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–+ servings
A photo of a fully assembled Vegan Buddha Bowl in a large, shallow ceramic bowl. The bowl is arranged with sections of quinoa, roasted chickpeas, sweet potatoes, shredded cabbage, and avocado slices, drizzled with tahini dressing and garnished with chopped fresh herbs and sesame seeds. A wedge of lemon sits on the side for an extra burst of freshness.

Vegan Buddha Bowl

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This Vegan Buddha Bowl is a colorful, nourishing meal packed with roasted chickpeas, sweet potatoes, quinoa, and fresh vegetables. Drizzled with a creamy tahini dressing, it’s the perfect plant-based meal for a quick lunch or dinner. Easy to customize, meal-prep friendly, and bursting with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: Healthy, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa cooked and fluffed
  • 1 can chickpeas drained and rinsed
  • 1 medium sweet potato peeled and cubed
  • 1 cup shredded cabbage mix of purple and green
  • 1 small avocado sliced
  • 2 tablespoons tahini for the dressing
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon olive oil for roasting chickpeas
  • ½ teaspoon garlic powder for seasoning
  • 1 tablespoon maple syrup for slight sweetness in dressing

Equipment

  • Baking Sheet For roasting chickpeas and sweet potatoes
  • Mixing Bowls For preparing the slaw and dressing
  • Knife & Cutting Board For chopping vegetables

Method
 

  1. Preheat the oven to 400°F (200°C). Toss chickpeas and sweet potato cubes with olive oil, garlic powder, and salt, then spread them on a baking sheet.
  2. Roast for 20-25 minutes, stirring halfway through, until chickpeas are crispy and sweet potatoes are caramelized.
  3. Meanwhile, cook the quinoa according to package instructions and let it cool slightly.
  4. Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and a splash of water until smooth.
  5. Assemble the bowl by layering quinoa, roasted chickpeas, sweet potatoes, cabbage, and avocado slices.
  6. Drizzle with tahini dressing and garnish with fresh herbs. Serve immediately.

Notes

  • For extra crunch, roast the chickpeas until golden and crispy.
  • Swap quinoa for brown rice or farro if desired.
  • For added protein, top with grilled tofu or tempeh.

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