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5 from 4 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch
Cuisine: American
Servings: 4
Calories: 496kcal

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

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