Vegan Buddha Bowl – Nourishing 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 from this roasted nourish buddha recipe from Oh She Glow’s. It is my kind of meal – simple, flavorful and easy!
What Is A Buddha Bowl?
Buddha bowls can be whatever you want them to be – they typically include a grain, protein, sauce and vegetables. But you can add anything your kitchen holds and/or your heart desires.
The vegetables can be raw, sauteed, steamed or roasted. At the moment I’m really loving roasted vegetables so 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 for a healthy meal served in a bowl.
Here is everything you need, including variation and substitution ideas:
- Veggies: For my vegan buddha bowl, it’s a simple veggie 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 in this buddha bowl.
- Grain: My favorite grain, technically it’s considered a seed, is quinoa. Feel free to 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, or this Tahini-Miso Dressing for another mellow sauce!
- Protein: I’m using chickpeas as my main protein, but the quinoa and tahini both have a nice amount of protein as well.
How To Make Vegan Buddha Bowl
- Place the vegetables on a greased, rimmed baking sheet, toss with oil, garlic powder, salt and pepper.
- Roast in the oven at 400 degrees for 30 minutes, stirring once.
- While veggies are roasting, prepare the quinoa and make the buddha sauce.
- Once done, serve a bit of veggies and quinoa together with a drizzle of sauce over top and fresh chopped parsley.
And that’s it, just simple, pure buddha bowl deliciousness!
This Roasted Buddha Bowl is:
- Simple & easy to make
- Gluten Free
- Full of protein and fiber
- Tastes amazing
- Nutrient dense and satisfying
Buddha bowls are perfect for meal prep too and can be kept in the refrigerator for 4 – 5 days. We have another nutrient dense meal that tastes great, is filling and easy to make!
More Healthy Bowl Recipes You’ll Love
- Roasted Nourish Bowls
- Chimichurri Nourish Bowl
- Roasted Cauliflower & Sweet Potato Buddha Bowl + Turmeric Tahini Dressing
- Everyday Nourish Bowl
If you try this vegan 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.Print
VEGAN 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 1x
- Category: Entree
- Cuisine: Vegan
- 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
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.
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.
Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days.
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!
Updated: Vegan Buddha Bowl originally published March 2013 and has been updated November 2019 with new photos and helpful tips. Changes made to the recipe was removing the white bean sauce (which you can find here, adding a little extra water to thin) and using a simple tahini sauce instead. Enjoy!