Vegetarian Buddha Bowls with Roasted Veggies and Tahini Sauce Recipe

Introduction

Vegetarian Buddha Bowls are a vibrant and satisfying meal packed with roasted veggies, quinoa, and a creamy tahini sauce. This colorful dish is perfect for a healthy lunch or dinner and brings together textures and flavors in every bite.

Ingredients

• 1 cup quinoa
• 1 large sweet potato
• 1 can chickpeas, drained and rinsed
• 2 cups kale, tough stems removed
• 3 tablespoons tahini
• Assorted veggies (such as bell peppers, carrots, zucchini)
• 1 lemon, juiced
• Olive oil, salt, and pepper for roasting

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Peel and cube the sweet potato, toss with olive oil, salt, and pepper. Spread on a baking sheet along with rinsed chickpeas and chopped assorted veggies. Roast for 25-30 minutes until tender and lightly caramelized.
2. Step 2: While veggies roast, rinse quinoa under cold water. Cook according to package instructions (usually 1 cup quinoa to 2 cups water), bringing to a boil then simmering for about 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and enough water to create a smooth, pourable sauce.
4. Step 4: Place kale in a large bowl and massage with your hands for 2-3 minutes until it softens and becomes bright green.
5. Step 5: To assemble, divide the cooked quinoa among bowls, then top with roasted sweet potato, chickpeas, assorted veggies, and massaged kale.
6. Step 6: Drizzle tahini sauce generously over each bowl and enjoy warm or at room temperature.

Tips & Variations

• Swap quinoa for brown rice or couscous if preferred.
• Use kale stems in smoothies to avoid waste.
• Add avocado slices or toasted nuts for extra creaminess and crunch.
• For a spicier kick, add a pinch of cayenne to the tahini sauce.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted veggies and quinoa in the microwave or oven before assembling. Keep kale and tahini sauce chilled and add just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

How do I massage kale properly?

Remove tough stems, then rub the leaves gently between your hands with a little salt or lemon juice until the kale softens and darkens, usually about 2-3 minutes.

Vegetarian Buddha Bowls with Roasted Veggies and Tahini Sauce Recipe

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★★★★★

4.7 from 149 reviews

This Vegetarian Buddha Bowl is a vibrant and nutrient-packed meal featuring roasted sweet potatoes, chickpeas, kale, and assorted veggies served over fluffy quinoa and finished with a creamy tahini-lemon sauce. Perfectly balanced and colorful, this bowl offers a delightful combination of textures and flavors that are both filling and healthy.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Legumes

• 1 cup quinoa
• 1 can (15 oz) chickpeas, drained and rinsed

Vegetables

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• Assorted veggies (such as bell peppers, carrots, cucumbers), chopped, about 2 cups

Sauce

• 1/3 cup tahini
• Juice of 1 lemon
• 2 tablespoons water (more to thin)
• 1 clove garlic, minced
• Salt, to taste

Instructions

1. Roast veggies and chickpeas: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for about 25-30 minutes until the sweet potatoes are tender and caramelized and chickpeas are crispy.
2. Cook quinoa: Rinse 1 cup quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed. Fluff with a fork.
3. Make tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add more water gradually if needed to achieve a drizzling consistency. Season with salt to taste.
4. Massage kale: Place the chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they soften and darken in color, making them easier to digest.
5. Layer bowls: Divide the cooked quinoa into four serving bowls. Top each with a portion of massaged kale, roasted sweet potatoes, roasted chickpeas, and assorted veggies.
6. Drizzle sauce: Generously drizzle tahini sauce over each bowl. Serve immediately and enjoy the harmony of flavors and textures.

Notes

• Feel free to swap quinoa with brown rice or couscous if preferred.
• You can roast any combination of your favorite vegetables.
• Massage kale to reduce bitterness and improve texture.
• Tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
• This recipe is great for meal prep and tastes delicious cold or at room temperature.

Keywords: vegetarian buddha bowl, roasted vegetables, quinoa bowl, healthy meal, tahini sauce, chickpeas, sweet potato