Vegan Buddha Bowl Recipe
Quinoa, roasted vegetables, chickpeas, and tahini dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Legumes
Dressing
Method
Preparation of Quinoa
- 1
Rinse the Quinoa
Place the quinoa in a fine mesh strainer and rinse under cold water for about 1-2 minutes to remove any bitterness.
- 2
Roasting Vegetables
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare the Vegetables
Chop the bell pepper, zucchini, carrot, and red onion into bite-sized pieces and place them on a baking sheet.
- 5
Season and Roast
Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Chickpeas Preparation
- 6
Drain and Rinse
Open the can of chickpeas, drain the liquid, and rinse the chickpeas under cold water.
Tahini Dressing
- 7
Mix the Dressing
In a small bowl, combine tahini, lemon juice, minced garlic, and water. Whisk together until smooth and creamy. Season with salt and pepper to taste.