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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Reasons to love this Buddha bowl recipe
- it’s vegan and gluten-free
- it’s totally customizable based on what you have in your fridge
- it keeps well and tastes great on day 4
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.
Meal prep tips
These Buddha bowls work amazingly well for meal prep! Here are some tips to get the most out of your prep:
- multitask– get your quinoa cooking first, then get your veggies into the oven for roasting
- sauce– for the best flavor, keep your sauce separate until serving…I love using condiment containers.
- hot or cold– you can heat this up to serve or enjoy cold…these Buddha bowls are delicious either way!
- storage– this Buddha bowl recipe keeps in the fridge for 4 days. I don’t recommend freezing it.
Find my favorite meal prep containers, sheet pans and condiment containers in my shop!
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
Buddha Bowl Recipe
Chickpea Buddha Bowls
- 3/4 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)
- 2 tablespoons tahini
- 2 tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoons lemon juice
- 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).
- Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.