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This bowl is filled with tasty and healthy items. Here is what you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup chickpeas, canned or cooked - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 small cucumber, chopped - 1 cup spinach, fresh - 1 carrot, grated - 2 tablespoons tahini - 1 tablespoon lemon juice - 1 tablespoon olive oil - Salt and pepper to taste - Fresh herbs (like parsley or cilantro) for garnish You can change things up with these optional items: - Use brown rice or farro instead of quinoa. - Swap chickpeas for black beans or lentils. - Add bell peppers or radishes for a crunch. - Try sunflower seeds or nuts for added protein. - Use sesame oil if you don’t have olive oil. This Buddha bowl is not only tasty but also packed with nutrients: - Quinoa provides complete protein and fiber. - Chickpeas add more protein and help keep you full. - Spinach is rich in iron and vitamins A and C. - Avocado gives healthy fats for heart health. - Tahini adds calcium and boosts flavor. - Fresh veggies provide vitamins and minerals. This meal is balanced, colorful, and good for your body. Enjoy this healthy meal boost! {{ingredient_image_1}} To cook quinoa, start by rinsing 1 cup of quinoa in cold water. This step helps remove any bitter taste. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring this mixture to a boil over medium heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When the quinoa absorbs all the liquid, take it off the heat. Let it sit covered for 5 more minutes. Finally, fluff the quinoa with a fork. This will make it light and airy. While the quinoa cooks, you can make the tahini dressing. In a small bowl, mix 2 tablespoons of tahini, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil. Add a pinch of salt and pepper for taste. Whisk these ingredients together until smooth. If the dressing feels too thick, add a little water to thin it out. Aim for a creamy, pourable texture. Now it’s time to mix everything together. In a large bowl, add the cooked quinoa, 1 cup of chickpeas, 1 cup of halved cherry tomatoes, 1 chopped cucumber, 1 grated carrot, and 1 cup of fresh spinach. Gently toss these ingredients until well combined. To assemble the Buddha bowl, place a generous portion of the quinoa mixture in each serving bowl. Top it with sliced avocado and drizzle the tahini dressing over it. For a pop of color and flavor, garnish with fresh herbs like parsley or cilantro. Enjoy your vibrant, healthy meal! To save time, cook a big batch of quinoa. It keeps well in the fridge for about five days. You can also roast veggies ahead of time. Just store them in a container. For quick assembly, prep the tahini dressing in advance. It lasts about a week in the fridge. Start with tahini, lemon juice, and olive oil. Whisk them together in a bowl. If it’s too thick, add a splash of water. Keep whisking until smooth. Taste and add salt and pepper as needed. This dressing adds great flavor to your bowl. Make your Buddha bowl look great by using colorful ingredients. Arrange each item in sections. Place the quinoa, chickpeas, and veggies separately. A lemon wedge on the side adds a nice touch. Fresh herbs like parsley or cilantro can brighten the dish. Pro Tips Perfect Quinoa: Ensure you rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. Dress It Up: For a creamier dressing, add a bit of plant-based yogurt to the tahini mixture for added richness. Veggie Variations: Feel free to swap in any seasonal vegetables you have on hand, such as bell peppers or roasted sweet potatoes. Meal Prep Friendly: This Buddha bowl is great for meal prep; just keep the dressing separate until ready to serve to maintain freshness. {{image_2}} You can add different proteins to your Buddha bowl for variety. Tempeh is a great choice. It has a nutty flavor and is packed with protein. You can slice it thin and sauté it with your favorite spices. Tofu is also a good option. It soaks up flavors well. You can pan-fry or bake it for a crispy texture. Chickpeas are already in the recipe, but you can also try black beans or lentils. They add great taste and protein too. Don’t be afraid to mix and match! Using seasonal veggies keeps your bowl fresh and tasty. In spring, add asparagus or peas for a pop of color. During summer, use zucchini or bell peppers. In fall, try roasted sweet potatoes or Brussels sprouts. Winter calls for hearty greens like kale or collard greens. Each season brings new flavors to your bowl. You can also choose what you like best. Just chop and toss in any veggies you enjoy. The idea is to keep it colorful and fun! The dressing makes a big difference in taste. The tahini dressing is creamy and rich. But you can switch it up! Try a peanut sauce for a nutty twist. A simple lemon vinaigrette adds a bright flavor. If you want something spicy, add some chili paste or hot sauce to your dressing. A dash of soy sauce can give it an umami kick. Experimenting with dressings can change your bowl’s flavor. Don’t hesitate to try new combinations. Each one brings a different experience to your meal! To store leftovers, place the Buddha bowl in an airtight container. Let the bowl cool first. Keep it in the fridge for up to three days. Make sure to separate the dressing from the mixed bowl. This keeps the veggies fresh and tasty. When ready to eat, take the bowl from the fridge. If you stored the dressing separately, add it later. Heat the quinoa mixture in the microwave for about one to two minutes. Stir halfway through to ensure even heat. You can also warm it on the stove over low heat. Just add a splash of water to prevent sticking. If you want to freeze the Buddha bowl, store the quinoa and veggies separately. Place them in freezer-safe bags or containers. It lasts for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat as needed and add fresh toppings before serving. A Buddha bowl is a vibrant dish filled with grains, veggies, and protein. It looks colorful, just like a balanced meal should. You can mix and match ingredients to suit your taste. This dish is healthy and easy to make. Yes, you can make this recipe gluten-free. Use gluten-free grains like quinoa or rice. Always check labels on canned chickpeas to ensure they are gluten-free. This way, you can enjoy a tasty meal without gluten. This Buddha bowl takes about 30 minutes to prepare. You spend 15 minutes cooking the quinoa. Meanwhile, you can prep the veggies and dressing. This makes it a quick and easy meal option. Great toppings include sliced avocado, nuts, and seeds. You can also add sprouts or fresh herbs. Each topping adds flavor, texture, and nutrients. Experiment with your favorites to make it your own. Yes, this recipe is perfect for meal prepping. You can batch-cook the quinoa and veggies. Store them in separate containers in the fridge. This way, you have a healthy meal ready to go during busy days. In this post, we explored how to make a quick vegan Buddha bowl. We covered key ingredients, nutritional benefits, and step-by-step cooking tips. You learned about meal prep and ways to customize your bowl with different proteins and veggies. Remember, this meal is not just tasty; it's also healthy and easy to make. I hope you feel inspired to create your own flavorful Buddha bowl and share it with others. Enjoy your cooking!

Vibrant Vegan Buddha Bowl

A colorful and nutritious vegan bowl packed with quinoa, chickpeas, fresh vegetables, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegan
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup chickpeas, canned or cooked
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 1 small cucumber, chopped
  • 1 cup spinach, fresh
  • 1 whole carrot, grated
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh herbs (like parsley or cilantro)

Instructions
 

  • Start by cooking the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  • While the quinoa is cooking, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, and a pinch of salt and pepper until smooth. If the dressing is too thick, you can add a little water until you reach your desired consistency.
  • In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, carrot, and spinach. Toss gently to mix.
  • Assemble the Buddha bowl: In each serving bowl, place a generous portion of the quinoa mixture. Top with sliced avocado and drizzle with the tahini dressing.
  • Garnish with fresh herbs for extra flavor and color.

Notes

Serve the bowl with colorful ingredients in separate sections for a visually appealing look, and add a lemon wedge on the side for an extra burst of freshness.
Keyword buddha bowl, healthy, quinoa, vegan