Rainbow Vegan Buddha Bowl
A Buddha bowl is more than just a meal – it is a vibrant celebration of plant-based eating. This rainbow vegan Buddha bowl is filled with colour, texture, and balance, making it as beautiful as it is nourishing. With roasted vegetables, crispy chickpeas, fluffy quinoa, and creamy avocado, every bite offers something different.
The tahini dressing ties it all together with a nutty tang that elevates the bowl into something crave-worthy. What makes Buddha bowls so appealing is their flexibility – you can use whatever grains, proteins, and vegetables you have on hand and still end up with something delicious.
This recipe is ideal for meal prep, quick lunches, or a dinner that leaves you feeling light yet satisfied. It is a dish that proves vegan food can be both simple and exciting.
Storage & Leftovers
Keep components separate in the fridge for up to 3 days. Assemble just before eating.
Ingredient Swaps & Variations
– Try rice, bulgur, or couscous instead of quinoa.
– Use edamame or black beans in place of chickpeas.
– Swap in seasonal vegetables for roasting.
Serving Suggestions
Top with tahini dressing and a sprinkle of seeds. Serve cold or slightly warm.
Mini FAQ
Q: Can I prep these in advance?
A: Yes, just keep everything separate and assemble before serving.
Q: Do I need to use tahini?
A: No, peanut or miso dressings also work well.
Rainbow Vegan Buddha Bowl
Equipment
- Small Saucepan
Ingredients
Bowl Base
- 1 cup quinoa cooked
- 1 cup chickpeas cooked
- 1 cup red cabbage shredded
- 1 cup carrots grated
- 1 cup spinach fresh
Tahini Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Arrange quinoa, chickpeas, and vegetables in bowls.
- Whisk dressing ingredients until smooth.
- Drizzle dressing over bowls and serve immediately.
