Vegan Buddha Bowl with Quinoa and Roasted Veggies

The Vegan Buddha Bowl with Quinoa and Roasted Veggies is a vibrant, wholesome, and nutrient-packed meal that brings together colorful vegetables, fluffy quinoa, creamy dressing, and plant-based goodness in one satisfying bowl. Known for its balanced combination of flavors, textures, and nutrients, this dish represents mindful eating at its finest.

A “Buddha bowl” is typically a well-rounded meal that includes grains, vegetables, proteins, and healthy fats — all served beautifully in one bowl. This vegan version features fluffy quinoa as the base, roasted seasonal vegetables for heartiness, and a creamy tahini or lemon-garlic dressing to tie everything together. Every bite offers a burst of flavor, from roasted caramelized veggies to the earthy nuttiness of quinoa.

This recipe is perfect for anyone seeking a wholesome, colorful, and deeply satisfying meal that’s both energizing and comforting.

Why I Love This Recipe

I love this recipe because it embodies balance and creativity. It allows you to combine different ingredients in one bowl, creating a complete and nourishing meal that feels indulgent yet is entirely guilt-free. The roasted vegetables bring warmth and richness, while the quinoa adds a light, nutty base that pairs perfectly with the creamy dressing.

It’s also endlessly customizable — you can swap ingredients based on what’s in season or what you have on hand. I love how it encourages healthy eating without feeling restrictive, and every bite feels vibrant, flavorful, and satisfying.

Why It’s a Must-Try Dish

This Vegan Buddha Bowl with Quinoa and Roasted Veggies is a must-try because it’s not only delicious but also incredibly nutritious. It provides a complete balance of macronutrients — complex carbohydrates, plant-based proteins, and healthy fats — all in one meal.

It’s ideal for meal prep, quick lunches, or dinner, and it can be easily adjusted to fit any dietary preference. Plus, it looks stunning — the colorful vegetables and grains make it as appealing to the eyes as it is to the palate. Whether you’re vegan or simply looking to eat more plant-based meals, this dish is proof that healthy food can be vibrant, flavorful, and deeply fulfilling.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: Approximately 420 kcal per serving
• Cuisine: Modern / Vegan / Fusion
• Course: Main Course / Lunch / Dinner

Ingredients

For the Bowl:

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced into rounds
• 1 cup broccoli florets
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For the Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2–3 tablespoons warm water (to thin as needed)
• Salt to taste

Optional Toppings:

• 1 avocado, sliced
• Toasted pumpkin or sunflower seeds
• Fresh parsley or cilantro
• Chickpeas or tofu for extra protein

Simple Cooking Directions

1. Cook the quinoa until fluffy.
2. Roast the vegetables until golden and tender.
3. Prepare the tahini-lemon dressing.
4. Assemble the bowl with quinoa, roasted veggies, and toppings.
5. Drizzle with dressing and serve warm or at room temperature.

Step-by-Step Preparation Method

Step 1: Cook the Quinoa
Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Step 2: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place sweet potato, bell pepper, zucchini, broccoli, and onion on the sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat.

Step 3: Roast the Vegetables
Spread the vegetables evenly and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.

Step 4: Make the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Add warm water gradually to reach desired consistency — it should be smooth and pourable.

Step 5: Assemble the Buddha Bowl
In serving bowls, start with a scoop of cooked quinoa as the base. Add generous portions of roasted vegetables on top. Garnish with avocado slices, seeds, and herbs if desired.

Step 6: Drizzle and Serve
Pour the tahini dressing over the bowl just before serving. Enjoy warm, at room temperature, or chilled.

How to Serve This Recipe

Serve the Vegan Buddha Bowl warm for a cozy meal or chilled for a refreshing lunch. It can be enjoyed as a standalone dish or paired with a side of soup or green salad. You can also pack it in containers for a balanced lunch on the go. The bowl looks beautiful when served layered — quinoa at the bottom, colorful veggies in sections, and dressing drizzled on top.

Recipe Tips

• Use vegetable broth instead of water for richer quinoa flavor.
• Don’t overcrowd the baking sheet — it ensures proper roasting and caramelization.
• Prep extra dressing — it keeps well in the fridge for up to a week and pairs with salads or wraps.
• Add a source of protein like baked tofu, lentils, or chickpeas for a more filling meal.
• For meal prep, store components separately and assemble before serving.

Variations for This Recipe

1. Mediterranean Buddha Bowl: Use roasted eggplant, cherry tomatoes, olives, and hummus instead of tahini dressing.
2. Mexican-Inspired Bowl: Add black beans, corn, salsa, and avocado with a lime-cilantro dressing.
3. Asian-Style Bowl: Swap tahini dressing for a peanut-sesame sauce and add edamame, cabbage, and carrots.
4. Winter Version: Use roasted root vegetables like carrots, parsnips, and Brussels sprouts for a hearty twist.
5. Protein-Boosted Bowl: Add tempeh, grilled tofu, or roasted chickpeas for more plant-based protein.

Freezing and Storage Time

• Refrigeration: Store the quinoa, roasted vegetables, and dressing separately in airtight containers for up to 4 days.
• Freezing: Cooked quinoa can be frozen for up to 2 months in sealed containers. Thaw overnight before use.
• Reheating: Warm the roasted vegetables and quinoa in a skillet or microwave before assembling. The dressing should be added after reheating.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Medium saucepan (for cooking quinoa)
• Mixing bowls
• Whisk
• Measuring cups and spoons

Conclusion

The Vegan Buddha Bowl with Quinoa and Roasted Veggies is a celebration of color, flavor, and nourishment. It’s a perfect balance of wholesome ingredients — from the protein-packed quinoa to the caramelized veggies and creamy tahini dressing. This meal is comforting, satisfying, and deeply nourishing, offering both simplicity and versatility.

Whether you’re vegan or simply looking for a healthier, well-balanced meal, this Buddha Bowl delivers the perfect combination of taste, nutrition, and beauty. Once you try it, it’s sure to become a regular part of your weekly rotation — a bowl that feeds both your body and soul.

Print Recipe

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Vegan Buddha Bowl with Quinoa and Roasted Veggies

Author: Anna Williams Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4 Calories: 420 kcal per serving

Description

The Vegan Buddha Bowl with Quinoa and Roasted Veggies is a vibrant, wholesome, and nutrient-packed meal that brings together colorful vegetables, fluffy quinoa, creamy dressing, and plant-based goodness in one satisfying bowl. Known for its balanced combination of flavors, textures, and nutrients, this dish represents mindful eating at its finest.

Ingredients

Scale

1/2x 1x 2x 3x

For the Bowl:

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced into rounds
• 1 cup broccoli florets
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For the Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons 2–3 warm water (to thin as needed)
• Salt to taste

Optional Toppings:

• 1 avocado, sliced
• Toasted pumpkin or sunflower seeds
• Fresh parsley or cilantro
• Chickpeas or tofu for extra protein

Instructions

1. Step 1: Cook the Quinoa : Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: Prepare the Vegetables : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place sweet potato, bell pepper, zucchini, broccoli, and onion on the sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat.
3. Step 3: Roast the Vegetables : Spread the vegetables evenly and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
4. Step 4: Make the Dressing : In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Add warm water gradually to reach desired consistency — it should be smooth and pourable.
5. Step 5: Assemble the Buddha Bowl : In serving bowls, start with a scoop of cooked quinoa as the base. Add generousportions of roasted vegetables on top. Garnish with avocado slices, seeds, and herbs if desired.
6. Step 6: Drizzle and Serve : Pour the tahini dressing over the bowl just before serving. Enjoy warm, at room temperature, or chilled.

Keywords: Vegan Buddha Bowl with Quinoa and Roasted Veggies