Easy VEGAN Buddha bowl with lemon tahini dressing.

I am a lover of healthy foods, but not always a lover of boring salads…a plain green salad with a vinaigrette is the least appealing thing to me in the world. I find Buddha bowls are a great alternative as you can add some healthy carbs in there to make them a little more hearty and satisfying. The one I am blogging today has quinoa, sweet potato and squash but I have other recipes that include vermicelli noodles, tofu  or brown rice! Yummayy. This one that I threw together tonight is totally easy and fast and the ingredients can be modified if you want to add some different veggies! This serves about 3 bowls or in our case 2 and some for lunch tomorrow.

Ok onto the good stuff- to whip this up, you will need:

Prep time 15 mins

Cook time 15/20 mins

Total = 30 mins!

For the bowl

  • 1 cup uncooked quinoa
  • 1 carrot chopped medallion style
  • 1/4 cucumber chopped
  • 1 medium sweet potato
  • 1/2 small butternut squash
  • 1 small head broccoli
  • 4 cups brussel sprouts (or a small bag of them is what I used)
  • 1 small head cauliflower
  • Few handfuls of spinach for the bed of your bowl
  • 1 avocado
  • 1 tbs hummus for each bowl (optional)

For the dressing

  • Juice of 1 lemon
  • 1 or 2 garlic cloves minced or grated
  • Small piece of ginger about 1/2 an inch long grated
  • 2 tbs tahini
  • 2tbs olive oil
  • 1/4 cup water (optional) to thin the dressing out a bit


  1. Ok so first things first I always cook the quinoa so it has a little time to cool as I don’t like it to be piping hot in my bowl. Cook according to the directions on your quinoa packaging.
  2. Preheat oven to 400 degrees to roast the butternut squash, sweet potato, broccoli, cauliflower and brussel sprouts.
  3. Cut the broccoli and cauliflower into small florets (not too small), cut your butternut squash in half, scoop out the guts of the half you will be using and set the other half in the fridge, sometimes I make soup with it the next day! The butternut squash should be cut into cubes, same with the peeled sweet potato. The brussel sprouts I just cut the end off, peel a layer and cut in half.
  4. Lay all the veggies on parchment paper on a baking sheet (or 2 if you don’t have enough room), drizzle with olive oil and salt, mix up the veggies to make sure they are coated and place in the oven.
  5. At this time I get out my dishes and start to build the bowl with the spinach, avocado, carrot and cucumber.
  6. For the dressing, combine all ingredients into small bowl and mix until smooth, add water if you feel like it is a bit too thick.
  7. Once the quinoa is ready I fluff with a fork and let sit until the veggies are finished roasting (about 15 mins)
  8. Once all veggies are fork tested and cooked, I add them and the quinoa to the bowls, I then add a scoop of hummus and drizzle with tahini dressing.
  9. Mix and enjoy!

Possible ingredient add ons or substitutions:

  • Roasted zucchini, asparagus, red peppers
  • Tofu
  • Black olives
  • Tomato
  • Toasted pine nuts

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