Vegan Buddha Bowl Recipe
A healthy mix of quinoa, roasted vegetables, and avocado, drizzled with tahini dressing.
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Ingredients
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Grains
Vegetables
Fats
Dressing
Method
Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1-inch cubes. Cut the bell pepper, zucchini, and red onion into similar-sized pieces. In a large bowl, toss all the vegetables with olive oil, salt, and pepper to taste.
- 3
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- 4
Prepare the Dressing
In a small bowl, combine 3 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and 2 tablespoons of water. Whisk until smooth. Add salt and pepper to taste and set aside.
Assembly
- 5
Assemble the Buddha Bowl
In serving bowls, place a generous scoop of quinoa as the base. Top with roasted vegetables and a handful of fresh spinach. Slice the avocado and arrange it on top. Drizzle with the tahini dressing before serving.