Vegan Buddha Bowl with Lemon Tahini Sauce
A vibrant Vegan Buddha Bowl packed with roasted vegetables, chickpeas, quinoa, and topped with a creamy Lemon Tahini Sauce for a delicious and nourishing meal.
Ingredients
For the Vegan Buddha Bowl
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1 large handful radishes, halved (or quartered depending on size)
- 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed Alternatively use 1 ½ cups cooked chickpeas
- 1-2 tablespoons olive oil or sesame oil
- generous sprinkle garlic powder
- pinch or two salt
- 1 cup dried quinoa, rinsed
- 1 ¾ cups water
- Chopped fresh parsley, to garnish
For the Lemon Tahini Sauce
- ¼ cup tahini Use high-quality tahini for best results
- 2 tablespoons nutritional yeast (optional)
- 1 large lemon (juice) Fresh lemon juice recommended
- Mineral salt, to taste
- 2-4 tablespoons water for thinning
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped broccoli, cauliflower, radishes, and chickpeas with olive oil, garlic powder, and salt until thoroughly coated.
- Spread the veggie mix on a rimmed cookie sheet or roasting pan. Roast for about 30-35 minutes, stirring halfway through.
- In a medium pot, combine the rinsed quinoa with 1 ¾ cups of water, garlic powder, and salt. Bring to a boil, then cover, reduce heat, and let simmer for 15 minutes. Let it rest for 10 minutes after cooking.
- In a small bowl, mix tahini, nutritional yeast (if using), lemon juice, and a pinch of salt. Add 2 tablespoons of water to thin, adjusting as needed.
- To serve, layer ½ to ⅔ cup of quinoa at the bottom of each bowl, add the roasted veggies, drizzle with tahini sauce, and garnish with parsley.
Notes
Use fresh, organic vegetables for better flavor. Store leftovers in an airtight container for 3-4 days.