Vegan Buddha Bowl with Tahini (Printable)
A nourishing plant-based bowl with quinoa, roasted chickpeas, colorful veggies, and creamy tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 1¾ cups water
03 - Pinch of salt
→ Vegetables
04 - 2 medium carrots, julienned
05 - 1 avocado, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, sliced
08 - 3.5 oz red cabbage, finely shredded
09 - 3.5 oz baby spinach
→ Protein
10 - 1 can (14 oz) chickpeas, drained and rinsed
11 - 1 tablespoon olive oil
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon ground cumin
14 - Salt and pepper, to taste
→ Tahini Dressing
15 - 3 tablespoons tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon maple syrup
18 - 1 tablespoon gluten-free soy sauce
19 - 2–3 tablespoons water, to thin
→ Toppings
20 - 2 tablespoons roasted sesame seeds
21 - 2 tablespoons fresh cilantro or parsley, chopped
# Directions:
01 - Combine quinoa, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil over medium-high heat. Reduce to a simmer, cover tightly, 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 and set aside.
02 - Preheat oven to 400°F. Pat drained chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking tray. Roast for 20 minutes, shaking the tray halfway through, until golden and crispy.
03 - While the quinoa cooks and chickpeas roast, wash and prep all vegetables. Cut carrots into thin julienne strips, slice the avocado and cucumber, halve the cherry tomatoes, and finely shred the red cabbage. Keep baby spinach leaves whole.
04 - In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, and gluten-free soy sauce until a thick paste forms. Gradually add water, one tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency.
05 - Divide the fluffed quinoa evenly among four bowls. Arrange prepared vegetables in sections over each bed of quinoa — carrots, avocado, cherry tomatoes, cucumber, red cabbage, and baby spinach. Top with roasted chickpeas. Drizzle generously with tahini dressing and finish with sesame seeds and fresh herbs.
06 - Serve immediately at room temperature for the best flavor and texture. Each bowl can be customized with additional toppings as desired.
# Expert Tips:
01 -
- The tahini dressing alone is worth making this, tangy and creamy and good enough to drink off a spoon.
- Everything cooks simultaneously so you feel productive without actually stressing over multiple pots.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can fix.
- Dry the chickpeas thoroughly with a clean towel before roasting because excess moisture is the enemy of crunch.
03 -
- Toast the sesame seeds in a dry pan for two minutes and you will wonder why you ever used them raw.
- Massage a drop of olive oil into the shredded cabbage to soften its bite and make it easier to chew alongside the other textures.