Vegan Buddha Bowl + Lemon Tahini Sauce
Vegan Buddha Bowl – Healthy and well-balanced, this Buddha bowl recipe features roasted broccoli, cauliflower, radishes, and chickpeas with quinoa and simple lemon-tahini dressing!
What I have to share with you today is inspired by this roasted nourish buddha recipe from Oh She Glow’s. It is my kind of meal made with everyday ingredients that taste delicious!
Why We Love This Recipe!
- Simple, flavorful, and easy to make
- Gluten-Free, with oil-free option
- Full of protein and fiber
- Tastes amazing
- Nutrient-dense and satisfying
- Great for meal-prep
So what is a Buddha bowl you may ask? Buddha bowls can be whatever you want them to be. Typically they include a grain, protein, sauce, and vegetables. But really, you can add anything your kitchen holds and/or your heart desires!
The vegetables can be raw, sauteed, steamed, or roasted. Since roasted vegetables are a favorite right now, this roasted buddha bowl is perfect for me. You can keep your vegan buddha bowl simple or go all out, adding all kinds of colorful ingredients.
Ingredients You’ll Need
In this recipe, a variety of veggies are roasted and served with quinoa and creamy sauce over the top for a deliciously healthy meal served in a bowl.
Here is everything you need, including variation and substitution ideas:
Veggies: I used a simple mix of broccoli, cauliflower, and radishes. Adding radishes was an especially great addition to this buddha bowl, once roasted they become sweet and tender. If you’ve never grilled or roasted radishes before, I highly recommend adding that to your list of must-tries! Sweet potato would also be great!
Grain: My favorite grain—technically a seed—is quinoa. You can use brown rice, farro, or any of your favorite grains.
Buddha Sauce: I’m using a lemon tahini dressing which is simple and delicious. For variation, try this Sriracha Cashew Cream Sauce for a spicy twist, this White Bean Hummus with added water to thin it, or this Tahini-Miso Dressing for another mellow sauce!
Protein: Chickpeas are the main protein, but the quinoa and tahini both have a nice amount of protein as well.
How To Make Vegan Buddha Bowls
Place the chickpeas, broccoli, cauliflower, and radishes on a rimmed baking sheet lined with parchment paper or a silicone mat and toss with oil, garlic powder, salt, and pepper.
Place in the 400-degree preheated oven for 30 minutes, stirring once halfway through.
While veggies are roasting, prepare the quinoa. If you have an Instant Pot, try our Instant Pot Quinoa.
To make the lemon tahini Buddha sauce, combine the tahini, nutritional yeast, lemon, water, and salt in a bowl.
Once everything is done, serve some of the vegetables and quinoa in a bowl, drizzle sauce over the top, and garnish with fresh chopped parsley.
And that’s it, just simple, pure buddha bowl deliciousness!
Adjusting For Dietary Restrictions
Oil-Free: Reserve some of the drained chickpea juice (aka aquafaba) and use that in place of oil.
More Healthy Bowl Recipes!
- Roasted Nourish Bowls
- Chimichurri Nourish Bowl
- Cauliflower & Sweet Potato Buddha Bowl
- Everyday Nourish Bowl
- Vegan Burrito Bowl (Chipotle-inspired)
- Vegan Poke Bowl
- Kale & Black Bean Burrito Bowl
- Healthy Barley Bowl
If you try this buddha bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN BUDDHA BOWL + LEMON THAINI SAUCE
This roasted vegan buddha bowl is a super simple dish that will not disappoint! Roasting radishes brings out their sweetness and tenderness and the dressing is a simple lemon white bean sauce, adding just the right amount of creaminess.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 broccoli head, cut into florets
- 1 cauliflower head, cut into florets
- large handful radishes, halved (or quartered depending on the size)
- 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
- 1 – 2 tablespoons olive oil or sesame oil
- generous sprinkle of garlic powder
- pinch or two of salt
- 1 cup dried quinoa, (rinse if you pref)
- 1 3/4 cups water
- chopped fresh parsley, to garnish
Creamy Lemon Buddha Bowl Sauce
- 1/4 cup tahini
- 2 tablespoons nutritional yeast, optional
- juice of 1 large lemon
- mineral salt, to taste
- 2 – 4 tablespoons water for thinning
Instructions
Preheat oven to 400 degrees.
Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between.
Quinoa: In a medium pot add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork. (If you have an Instant Pot, try our Instant Pot Quinoa.)
Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.
Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy. Add freshly chopped parsley and cracked pepper or lemon pepper if you like.
Serves 4
Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for 5 – 6 days.
Notes
Oil-Free: Reserve some of the chickpea juice (aka aquafaba) when draining, and use that in place of the oil.
If you have sauce leftover, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.
You may also like to try this Sriracha Cashew Cream Sauce in place of the sauce suggested above for a spicy twist, this White Bean Hummus with added water to thin, or this Tahini Miso Dressing for another mellow sauce!
RECOMMENDED EQUIPMENT: I love using a Silpat or these parchment liners for lining this rimmed baking sheet.
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Delicious and easy to throw together for lunch or dinner (we work from home). Doesn’t need the dressing (good without it, but it was wonderful too.
Hi! Just asking, for the roasted veggies can I omit the oil? Do you suggest eventually a dry-roasted method or a squeeze of lemon before putting them in the oven?
Thank you so much for support!!
Great question! You can toss everything with lemon juice or some of the canned chickpea juice would work too. Enjoy the buddha bowl!
This turned out so delicious! I love oven roasted veggies and quinoa so it was amazing with the tahini sauce! I’m excited to make it again:) thank you for a great recipe!!
hi,
the instructions make no mention of the garbanzos…do I roast them with the veggies?
Yes, add them with veggies to coat with oil. Thank you for pointing that out, I've added them to the instructions. :)
I LOVE this! Can't wait to make it. Definitely going in the queue for this weekend.
I can't wait for you to make it either! You're going to love it…I just know it. Cheers :)
Oh my – I already love oven roasted veggies – but I had never heard of or thought of roasting radishes! Sounds delightful! ;-)
I think you'll be pleasantly surprised at how delicious they are! Enjoy :)
Your buddha bowl looks mouthwatering!!! Love it
Thank you!! It really is so good….as I am eating the leftovers as I type with a nice cup of green tea. Heavenly. :)