Perfect & Healthy Vegan Quinoa Buddha Bowl 

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The Vegan Quinoa Buddha Bowl is the best example of the perfect healthful, flavorful dish with simplicity combined in one pot. This is a colorful bowl of goodness because it combines quinoa, fresh vegetables, creamy avocado, and all these things tied together by a deliciously tangy tahini dressing. This Buddha bowl is a feast for the eyes and also a wholesome, plant-based meal packed with protein, fiber, and essential vitamins. Perfect for meal prep, quick lunches, or satisfying dinners, this dish is sure to become a staple in your kitchen whether you are vegan or just looking for a hearty yet healthy option.

Why Vegan Quinoa Buddha Bowl?

The flexibility and balance in a Buddha bowl are just one reason why this meal is a fan favorite. Pack in a wide array of nutrients, but keep it exciting with grains, veggies, and dressings combined endlessly. Quinoa acts as the base for this recipe, providing complete plant-based protein. Vibrant vegetables paired with a creamy tahini dressing make for a dish not only good for the body but also incredibly fulfilling.

Ingredients

Base

• 1 cup quinoa (white, red, or tri-color)
• 2 cups water or vegetable broth

Vegetables

• 1 cup roasted sweet potatoes (diced)
• 1 cup steamed broccoli florets
• 1 cup shredded red cabbage
• 1/2 cup cherry tomatoes (halved)
• 1/2 cup sliced cucumbers

Protein and Extras

• 1/2 cup chickpeas (cooked or canned, drained and rinsed)
• 1 ripe avocado (sliced or cubed)
• 2 tablespoons pumpkin seeds or sunflower seeds
• 2 tablespoons hemp seeds or chia seeds (optional for added nutrition)

Dressing

• 3 tablespoons tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon maple syrup
• 1 clove garlic (minced)
• 2-3 tablespoons water (to adjust consistency)
• Salt and pepper to taste

Recommended Brands:

• Quinoa: Bob’s Red Mill or Ancient Harvest
• Tahini: Soom or Once Again Organic Tahini
• Maple Syrup: Wholesome or Coombs Family Farms

Preparation Steps

Step 1: Cook the Quinoa (15 minutes)

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water or vegetable broth.
3. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the liquid is absorbed.
4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Step 2: Prepare the Vegetables (20 minutes)

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.
3. Steam the broccoli florets for 5 minutes or until bright green and tender-crisp.
4. Slice the cucumbers and shred the red cabbage.
5. Halve the cherry tomatoes and set all the vegetables aside.

Step 3: Make the Tahini Dressing (5 minutes)

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper.
2. Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Step 4: Assemble the Buddha Bowl (5 minutes)

1. Divide the cooked quinoa evenly among serving bowls.
2. Arrange the roasted sweet potatoes, steamed broccoli, red cabbage, cherry tomatoes, and cucumbers in sections around the bowl.
3. Add a scoop of chickpeas and slices of avocado to each bowl.
4. Sprinkle with pumpkin seeds, hemp seeds, or chia seeds for an extra crunch.
5. Drizzle generously with tahini dressing.

Step 5: Serve and Enjoy!

1. Serve immediately and enjoy your vibrant, nutrient-packed Vegan Quinoa Buddha Bowl.
2. Store leftovers in separate containers in the refrigerator for up to 3 days.

Total Time: 45 minutes
Difficulty Level: Easy

Also Try: Our Other Vegan Recipes