Looking for a warming, satisfying, and easy plant-based meal that takes under 30 minutes to make? This vegan buddha bowl recipe is everything you've been looking for and more! From the savory sweet potatoes, to the slightly sweet balance of beet chips, this bowl is nutritious, simple, and delicious.
(Recipe created in partnership with Bare Snacks, a brand I love and have been using for years!)
What you need to make this vegan buddha bowl recipe
- Spices
- Sweet potatoes
- Onion
- Quinoa (cooked—click here to get my Instant Pot quinoa recipe, which is made in under 2 minutes and super light and fluffy!)
- Spinach
- Bare Snacks beet chips - I use these for any time I need a clean and healthy crunch in my bowls and salads!
- Tahini
- Sesame seeds
- Baking sheet
- Bowl
What is a Buddha bowl made of?
Buddha bowls are warming and delicious plant based dishes. Traditionally they are made of raw or cooked vegetables, beans and lentils, and a healthy grain like quinoa or rice. Many include nuts and seeds for more yummy texture, along with a tasty sauce or dressing.
In other words, they are superfood bowls that are packed with nutrients and feel-good foods. Hence their other nickname, hippie bowls or macro bowls (short for macronutrients).
Step by step instructions to make this recipe
Step 1: Place the veggies and onions on a baking sheet. Cover with avocado oil and spices. Roast for 25 minutes on 425 degrees Fahrenheit.
Step 2: Prep the bowl by adding in quinoa, spinach, and other desired veggies.
Step 3: Once roasted veggies are done, top with everything, included sesame seeds and tahini dressing. Serve immediately. Makes one serving.
Helpful tips for making a buddha bowl
- Feel free to add in additional vegetables as desired. I like adding avocado and Brussels sprouts to my buddha bowls.
- Prepare the quinoa ahead of time in a pressure cooker. Use my Instant Pot quinoa recipe to keep it on hand for easy meal prep.
- Add salt and pepper as desired to sweet potatoes and onion.
- I use pure tahini as the salad dressing, however it can be pureed with other ingredients, like ginger and garlic, for a more flavored dressing, if desired.
- This recipe is for one serving, but can easily be double as needed to accommodate your serving size.
If you like this recipe, try these too!
- Mediterranean Quinoa Salad
- Strawberry and Basil Caprese Salad
- Acai Bowl with Almond Butter
- Authentic Spanish Gazpacho
If you’ve tried this vegan Buddha bowl recipe, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
Vegan Buddha Bowl Recipe
Equipment
- Baking sheet
- Cutting board
- Chef's knife
- Bowl
Ingredients
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 sweet potato cubed
- 2 tablespoon avocado oil
- ½ onion sliced
- 1 cup quinoa cooked
- 1 cup spinach chopped
- ¼ cup Bare Snacks beet chips
- ½ tablespoon tahini
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Mix together the cinnamon, turmeric, cumin, and garlic powder. Place cubed sweet potatoes and onion on lined baking sheet. Drizzle oil on, making sure to evenly coat the vegetables. Sprinkle the seasoning and mix well. Roast for 25 minutes in the oven.
- While veggies roast, prepare the bowl by adding quinoa and spinach.
- When veggies are done, add on top of the quinoa and spinach. Top with beet chips, tahini, and sesame seeds. Serve immediately while warm.
Notes
- Feel free to add in additional vegetables as desired. I like adding avocado and Brussels sprouts to my buddha bowls.
- Prepare the quinoa ahead of time in a pressure cooker. Use my Instant Pot quinoa recipe to keep it on hand for easy meal prep.
- Add salt and pepper as desired to sweet potatoes and onion.
- I use pure tahini as the salad dressing, however it can be pureed with other ingredients, like ginger and garlic, for a more flavored dressing, if desired.
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