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Vegan Buddha Bowl with Lemon Tahini Sauce

A colorful and nourishing Vegan Buddha Bowl featuring roasted vegetables, fluffy quinoa, and a zesty lemon tahini sauce that brings everything together.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Healthy, Main Course
Cuisine: Vegan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 head broccoli, cut into florets Freshness is key; go for organic if possible.
  • 1 head cauliflower, cut into florets Look for a firm, white head.
  • 1 large handful radishes, halved or quartered Adds crispy freshness.
  • 1 can (15 oz.) chickpeas, drained and rinsed Can substitute with 1 1/2 cups cooked chickpeas.
  • 1-2 tablespoons olive oil or sesame oil Extra virgin olive oil is preferred.
  • Generous sprinkle garlic powder Elevates the flavor.
  • Pinch or two salt
Quinoa
  • 1 cup dried quinoa Rinse before cooking for better texture.
  • 1 3/4 cups water The perfect ratio for fluffy quinoa.
Lemon Tahini Sauce
  • 1/4 cup tahini Look for brands with minimal additives.
  • 2 tablespoons nutritional yeast Optional but enhances the umami flavor.
  • Juice of 1 large lemon freshly squeezed Always best!
  • 2-4 tablespoons water For thinning the sauce.
Garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the chickpeas, broccoli, cauliflower, and radishes. Drizzle with olive oil, sprinkle with garlic powder and salt. Mix well to coat, and transfer the mixture onto a rimmed baking sheet, spreading it evenly.
Cooking
  1. Roast for 30 to 35 minutes, stirring halfway through until the vegetables are crisp and golden.
  2. In a medium pot, add quinoa and 1 3/4 cups water along with a dash of garlic powder and mineral salt. Bring to a boil, cover, and reduce heat to simmer for 15 minutes.
  3. Once cooked, remove from heat and let it rest for 10 minutes before fluffing with a fork.
Make the Sauce
  1. In a small bowl, mix together tahini, nutritional yeast (if using), lemon juice, salt, and 2 tablespoons water. Add more water as needed to achieve your desired thickness.
Assembly
  1. Place a generous scoop (1/2 to 2/3 cup) of quinoa in individual bowls. Top with the roasted veggies, and drizzle with tahini sauce. Garnish with chopped parsley and freshly cracked pepper, if desired.
Storage
  1. Keep any unused quinoa and vegetables in an airtight container in the refrigerator for up to 5 to 6 days.

Notes

To avoid soggy veggies, spread them out on the baking sheet without overcrowding.