Buddha Bowl Recipe

This Buddha bowl recipe is full of healthy plant-based ingredients and works great for meal prep! Customize it using your favorite veggies and don't forget to drizzle with the delicious tahini sauce.

When it comes to vegetarian lunches, I love a good 'bowl' recipe...like these Fiesta Rice Bowls or these Falafel Salad Bowls. Another favorite is this delicious Buddha bowl recipe with roasted veggies, chickpeas and a creamy tahini maple drizzle.

What is a Buddha bowl? I am going to refer you to this article from Bon Appetit if you are really curious about the origin of the name. My definition of a Buddha bowl is a bowl filled with healthy plant-based ingredients: a grain (or seed as we're using quinoa for this recipe), some veggies, a protein (chickpeas in this case), and healthy fats (thank you tahini sauce).

Today's recipe is perfect for meal prep. It is vegan, gluten-free, and brimming with healthy ingredients that still taste great on day 4.

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Recipe video

Wondering how these Buddha bowls come together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.

Let's talk ingredients!

For this Buddha bowl, you will need:

• quinoa- as a base. Check out how to cook quinoa in a rice cooker!
• chickpeas- canned cooked chickpeas, or spend the extra time to make Instant Pot Chickpeas (you won't regret it!)
• veggies- I chose carrots, brussels sprouts and red onion. You can dig through your fridge and see which veggies you have and swap them in!
• sauce- super simple: tahini, water, maple syrup and lemon. It is creamy, tangy and the perfect compliment to the other ingredients.

Can I change up the flavors?

Absolutely! Why not add one of these spice blends to the veggies, or add some flavor to the quinoa using one these 7 rice recipes (the water: grain ratio is the same so you should be able to use the same measurements). You can also change up the sauce. I love this green goddess dressing!

Can I swap the chickpeas for another protein?

Yes! I bet tofu would be great in this recipe. Here's my favorite easy baked tofu recipe.

Looking for more vegan meal prep recipes?

• Vegan Sushi Bowl Meal Prep,
• Spicy Tofu Noodle Meal Prep,
• Vegan Moroccan Chickpea Skillet
•  65 Vegan Meal Prep Recipes

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Buddha Bowl Recipe

4.98 from 44 votes

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

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This Buddha bowl recipe is full of healthy plant-based ingredients and works great for meal prep! Customize it using your favorite veggies and don't forget to drizzle with the delicious tahini sauce.

4

Ingredients

Chickpea Buddha Bowls

• ▢ ¾ cup uncooked quinoa
• ▢ 2 large carrots (peeled & chopped)
• ▢ 1 red onion (chopped into 1 inch pieces)
• ▢ 2 cups brussels sprouts ( outer leaves removed and cut in half)
• ▢ 2 tablespoons olive oil
• ▢ salt & pepper
• ▢ 19 oz can of chickpeas (drained; 15 or 19 oz can)

Tahini Dressing

• ▢ 2 tablespoons tahini
• ▢ 2 tablespoons water
• ▢ 2 teaspoons maple syrup
• ▢ 2 teaspoons lemon juice
• ▢ salt

Instructions 

• Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
• Heat oven to 425°F. Line a baking sheet with parchment and set aside.
• Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper. 
• Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
• While veggies are baking, shake together all tahini dressing ingredients. 
• Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).

Storage

• Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.

Video

Nutrition Information

Serving: 1bowl, Calories: 496kcal, Carbohydrates: 70g, Protein: 19g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 47mg, Potassium: 914mg, Fiber: 15g, Sugar: 12g, Vitamin A: 5465IU, Vitamin C: 44.3mg, Calcium: 130mg, Iron: 6.4mg

Author: Annie Holmes

Course: Lunch

Cuisine: American

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