These protein packed vegan Buddha bowls are loaded with colorful veggies, sweet potatoes, roasted chickpeas and cashews, all topped off with a creamy tahini dressing. An easy recipe that’s loaded with nutrition!
You probably know by now that I’m all about the chicken recipes on this site. We eat a LOT of chicken and sometimes I just need a change, you know? I made this Buddha bowl recipe thinking I’d be eating it all on my own, but lo and behold, the kids ate it. They were a little wary of the tahini sauce, but happily consumed the sweet potatoes, chickpeas, cashews and quinoa. In fact I have a photo of my girls happily spooning quinoa into their mouths, because I wanted photographic evidence that it actually happened!
What is a buddha bowl?
A Buddha bowl is a bowl of vegetarian goodies that’s so full and rounded that it looks like a Buddha’s belly. A Buddha’s Bowl often has a quinoa base, but other grains like brown rice would also work. A Buddha bowl is topped with an assortment of vegetables.
How do you make a buddha bowl?
There are endless ways to put together a Buddha bowl. I went for color, texture and protein here with my toppings of sweet potato, roasted chickpeas, avocado, shredded cabbage and baby spinach. I also added cashews for crunch! The sweet potatoes and chickpeas roast together on the same pan; be sure to cut your sweet potatoes on the smaller side, about 1/2 inch, so that they cook in the same amount of time as the chickpeas.
Tips for buddha bowls
- Many Buddha bowls are topped with tahini sauce. If you’re not familiar with tahini, it’s like peanut butter, except made with sesame seeds. I was able to get a jar of it for under $4. Tahini is pretty flavorful on its own, so I just added a little lemon juice, maple syrup, salt and pepper for a creamy and flavorful dressing. Drizzle a little over the top of your Buddha bowl and you’ve got veggie perfection!
- You can use any type of grain for the base, other great options are barley, bulgur wheat, farro or brown rice.
- Feel free to use any veggies you like for your bowls; I like to use mushrooms, butternut squash, kale and tomatoes.
These Buddha bowls are gluten free, dairy free and vegan, which makes them perfect for a variety of diets. Plus you just feel good when you eat one, so many nutrients in a single bowl!
More healthy recipes
- Grilled Shrimp Skewers
- Black Bean and Corn Salad
- Cucumber Tomato Salad
- Rainbow Veggie Pinwheels
- Teriyaki Chicken Stir Fry
- 4 cups cooked quinoa
- 3 medium to large sweet potatoes peeled and cut into 1/2 inch pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 15-ounce can chickpeas rinsed and drained
- 1 cup baby spinach leaves
- 1 cup shredded purple cabbage
- 1/4 cup roasted cashews
- 1 avocado peeled, pitted and thinly sliced
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- cooking spray
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
- Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
- Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
- Divide the quinoa evenly between 4 bowls.
- Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
- In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
- Drizzle the tahini dressing over the buddha bowls and serve immediately.
This post was originally published on February 20, 2017 and was updated on April 11, 2019 with new content.