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Fresh Vegan Buddha Bowl Recipe Easy Colorful Roasted Veggies Guide

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A vibrant and easy-to-make vegan Buddha bowl featuring colorful roasted vegetables, fluffy quinoa, creamy avocado, and a tangy tahini dressing. Perfect for quick meals, potlucks, or healthy lunches.

Ingredients

Scale
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets (fresh or frozen)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup cooked quinoa (or brown rice)
  • 1 ripe avocado, sliced
  • 1/4 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup toasted pumpkin seeds or sunflower seeds (optional)
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon maple syrup or agave nectar
  • 1 small garlic clove, minced
  • 2–3 tablespoons water (to thin dressing as needed)
  • Salt to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the sweet potato into roughly 1-inch pieces. Slice the red bell pepper and zucchini, and break broccoli into bite-sized florets.
  3. Toss the veggies in olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet.
  4. Roast the veggies for 25-30 minutes, flipping halfway through, until tender and slightly browned.
  5. While the veggies roast, rinse 1 cup of dry quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until fluffy. Fluff with a fork and set aside to cool slightly.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water a tablespoon at a time until smooth and pourable.
  7. Assemble the bowl by starting with a base of quinoa, then arrange roasted veggies on top. Add sliced avocado, shredded cabbage, fresh herbs, and seeds.
  8. Drizzle the tahini dressing generously over the bowl. Optionally, add a squeeze of lemon on top. Serve immediately or refrigerate for up to 2 days.

Notes

Roasting veggies at high heat brings out natural sweetness and caramelization. Flip veggies halfway through roasting for even cooking. Rinse quinoa before cooking to remove bitterness. Add water slowly to tahini dressing for smooth texture. Store dressing separately to prevent sogginess. Avocado is best added fresh to avoid browning.

Nutrition

Keywords: vegan, Buddha bowl, roasted vegetables, quinoa, healthy lunch, plant-based, gluten-free, easy recipe

Find it online: https://flurpchef.com/fresh-vegan-buddha-bowl-recipe-easy-colorful-roasted-veggies-guide/