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Discover Delicious Recipes For YouVegan Buddha Bowl with Roasted Veggies, Quinoa and Tahini Dressing
A nourishing plant-based bowl loaded with roasted sweet potatoes and broccoli, protein-rich quinoa, creamy avocado, and a silky lemon-tahini dressing. Balanced, colorful, and meal-prep friendly.
Ingredients
rinsed
diced
drained and rinsed
sliced
to thin dressing
Cooking InstructionsInstructions
Cook quinoa
Bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Fluff and set aside.
Roast vegetables and chickpeas
Preheat oven to 425°F (220°C). Toss diced sweet potato, broccoli, and chickpeas with olive oil, salt, and pepper on a sheet pan. Roast 20–25 minutes until caramelized, stirring once.
Make tahini dressing
Whisk tahini, lemon juice, maple syrup, water, and garlic powder until smooth. Adjust thickness with extra water as needed.
Assemble bowls
Divide quinoa among bowls. Top with roasted veggies, chickpeas, sliced avocado, and drizzle with tahini dressing.
Nutrition Information
Per serving (4 servings total)