Nourishing Vegan Buddha Bowl with Creamy Tahini Dressing
There’s something seriously satisfying about a colorful bowl filled with fresh veggies, grains, and a creamy dressing you want to drizzle on everything. This Vegan Buddha Bowl with Tahini Dressing is my go-to when I want a healthy, balanced meal that also feels a little bit like self-care in a bowl.
Whether you’re vegan full-time or just looking for a tasty plant-based lunch idea, this bowl hits all the marks—crunchy, creamy, hearty, and flavorful. The best part? It’s endlessly customizable and makes great leftovers too.
| Serving Size: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes |
Ingredients
For the Buddha Bowl:
- 1 cup cooked quinoa or brown rice
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or canned (drained and rinsed)
- 1/2 cup shredded red cabbage
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- Handful of baby spinach or mixed greens
- Optional: sesame seeds or hemp hearts for garnish
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2–4 tablespoons water (to thin)
- Salt, to taste
Instructions
1. Roast the sweet potatoes
Preheat your oven to 400°F. Toss cubed sweet potatoes with a bit of olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and fork-tender.
2. Make the dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Slowly add water, a tablespoon at a time, until you reach a creamy, pourable consistency.
3. Assemble the bowl
Divide the cooked quinoa or rice between two bowls. Arrange the roasted sweet potatoes, chickpeas, cabbage, cucumber, cherry tomatoes, avocado, and greens on top.
4. Drizzle and serve
Top with a generous drizzle of tahini dressing. Sprinkle with sesame seeds or hemp hearts if using. Serve immediately or keep components separate for meal prep.
Tips for a Perfect Buddha Bowl
- Prep ahead. Roast a big batch of veggies and cook grains early in the week so you can build bowls in minutes.
- Balance textures. Mix crunchy, creamy, soft, and crisp ingredients for the most satisfying bite.
- Warm + cold = magic. Pairing warm roasted veggies with cool fresh ones keeps the bowl exciting.
- Dress just before eating. This keeps everything fresh and prevents soggy leftovers.
Variations to Try
Protein Boost: Add baked tofu, tempeh, or a sprinkle of roasted sunflower seeds.
Grain Swap: Try farro, couscous, or even cauliflower rice if you’re going low-carb.
Spicy Kick: Add a dash of sriracha or a few red pepper flakes to the dressing.
Seasonal Twist: In fall, swap in roasted Brussels sprouts and butternut squash. In summer, use corn, zucchini, and fresh herbs.
FAQs
Can I make this ahead for meal prep?
Yes. Keep the dressing separate and assemble right before eating. Store components in the fridge for up to 4 days.
Is tahini dressing bitter?
It can be slightly bitter on its own, but the lemon juice and maple syrup in this recipe balance it out beautifully.
Can I use canned chickpeas without roasting?
Absolutely. They’re great either way. Roasting just adds a crispy texture and extra flavor.
Is this recipe gluten-free?
Yes, as long as your grain is gluten-free (quinoa or rice), the whole dish is naturally gluten-free.
What if I don’t like tahini?
You can sub with almond butter or a cashew-based dressing. Even a light vinaigrette works well if you prefer something tangier.
Related Post: Glazed Baked Cauliflower
Final Thoughts
This Vegan Buddha Bowl with Creamy Tahini Dressing is proof that eating healthy doesn’t have to be boring. It’s vibrant, filling, packed with good-for-you ingredients, and comes together with minimal effort. Whether you’re making it for lunch, dinner, or prepping for the week, it’s a plant-based win every time.
Let me know how you build your bowl—because honestly, once you get the hang of it, the variations are endless.