This vegan Buddha bowl features a variety of fresh and roasted vegetables, rice, and the best feature: a tangy lemon tahini sauce.
It’s the time of year for cleanses, nourishing juices and fresh salads. Much as we love salads, sometimes it seems a bit anticlimactic: What’s for dinner, honey? Salad. Here’s a salad that is anything but a let down: a vegan Buddha bowl. We realize that this concept might be overly “vegetarian / vegan / hippie” for some tastes, but we challenge you to give it a try! With all the flavors, textures, and colors, this vegan Buddha bowl is so satisfying it’s appealing even for meat lovers. Don’t believe us? Try it and let us know via comments or on Instagram – we would love to hear from taste testers!
How to make a vegan Buddha bowl
To make a vegan Buddha bowl, place the following components in a bowl, with the goal of making it as colorful and visually appealing as possible:
- Greens (salad greens, steamed or massaged kale)
- Raw or roasted veggies (any type)
- Cooked grain (rice, quinoa, farro)
- Protein (beans, chickpeas, tofu)
- Crunchies (nuts, seeds)
The secret to this particular vegan Buddha bowl is the dressing. It’s zesty, creamy, and a bit addicting. We’ve made enough here so that you have more for later – because you’ll want it! This vegan Buddha bowl is also great if you’re dealing with dietary restrictions: it’s vegetarian, vegan, gluten-free, and dairy-free. Serve it with bread or crackers for a filling meal.
Looking for more tahini recipes?
Outside of our Vegan Buddha Bowl recipe, here are a few other tahini recipes from A Couple Cooks:
- Dark Chocolate Tahini No-Bake Cookies
- Moroccan Sweet Potatoes with Tahini Dressing
- Spicy Tahini Corn on the Cob
- Roasted Nourish Bowl with Lemon Tahini Dressing
- Broccoli and Turmeric Yellow Rice Bowls
- 5-Ingredient Classic Homemade Hummus
This recipe is…
This Vegan Buddha Bowl recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.
This vegan Buddha bowl features fresh and roasted vegetables, rice, and to tie it all together: a tangy lemon tahini sauce.
- 1 1/2 pounds sweet potatoes (2 medium)
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 head cauliflower
- Fresh ground pepper
- 1 to 1 ½ cups black rice or quinoa, uncooked
- 15-ounce can chickpeas (1 1/2 cups cooked)
- 1 beet
- ¼ head red cabbage (we used a combination of savoy and red)
- 12 cups salad greens
- Best Lemon Tahini Sauce, to serve
- 1/3 cup sunflower seeds or pepitas
- Preheat oven to 450°F.
- Dice the sweet potatoes; place them in a bowl and mix with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto half of the sheet. Cut the cauliflower into florets; place them in the same bowl and mix with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Pour the cauliflower onto the other half of the baking sheet. Top the vegetables with fresh ground pepper and roast until tender, about 30 minutes.
- Meanwhile, prepare the rice or quinoa according to the package instructions.
- Drain and rinse the chickpeas; mix them with a drizzle of olive oil and a few pinches kosher salt.
- Peel and thinly slice the beet. Thinly slice the red cabbage.
- Make the Lemon Tahini Sauce.
- To make the vegan Buddha bowl: place the salad greens in a bowl. Arrange small piles of each component. Drizzle with the Lemon Tahini Sauce and top with sunflower seeds or peptias.
For easy prep, cook the rice, make the dressing, and chop the veggies in advance. The day of, roast the veggies and put together the salad.
Keywords: Buddha Bowl, Nourish Bowl, Vegan, Vegan Buddha Bowl, Vegetarian, Gluten Free, Tahini Sauce
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.