Viral Vegan Buddha Bowl Recipe

Cooking meals from scratch is a big part of life here in the Dominican Republic, especially when you’re feeding a busy household with two teens and managing type 2 diabetes. This Vegan Buddha Bowl has become one of our weeknight staples—colorful, hearty, and packed with flavors that satisfy everyone at the table. Ingredient shortages have pushed me to get creative with veggies on hand, and this bowl adapts beautifully. Whether I’m roasting garden-fresh zucchini or using canned chickpeas I’ve stocked up on during a town trip, the result is always a nourishing and Instagram-worthy dish that feels as good as it tastes.

Are you ready to take your plant-based meals to the next level? This Vegan Buddha Bowl is not just another recipe; it’s a colorful explosion of flavors and textures that will have you coming back for more. Perfect for meal prep, it’s packed with nutrient-rich ingredients that make it a healthy choice any day of the week.

Imagine a bowl filled with vibrant quinoa, fresh greens, roasted veggies, and a creamy tahini dressing drizzled on top. It’s the kind of meal that not only tastes amazing but also looks stunning, making it Instagram-worthy. Get ready to impress your friends and family with this delicious vegan delight!

The Best Vegan Buddha Bowl

This Vegan Buddha Bowl is a delightful mix of nutty quinoa, crisp greens, and a variety of roasted vegetables. Each bite is a harmonious blend of flavors, with a hint of sweetness from the roasted veggies and a creamy, tangy dressing that ties everything together.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup spinach or kale
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1-2 garlic cloves, minced
• Water to thin the dressing as needed
• Fresh herbs for garnish (optional)

Instructions

1. Cook Quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside. Sometimes I prep a big batch of quinoa on Mondays. It’s a lifesaver during the week when I’m juggling homeschool lessons and clinic runs, and this bowl is one of the fastest ways to use it up.
2. Roast Vegetables: Preheat the oven to 400°F (200°C). Toss cherry tomatoes, bell pepper, zucchini, and chickpeas with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized. We don’t always have cherry tomatoes here, so I often roast sliced carrots or local sweet potatoes instead. They add a bit of island sweetness that everyone loves.
3. Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to reach desired consistency. Season with salt to taste. When lemons are hard to come by, I swap in a splash of local sour orange juice—it gives the dressing a Caribbean twist that’s unexpectedly perfect.
4. Assemble Bowl: In a serving bowl, layer cooked quinoa, roasted vegetables, and fresh greens. Drizzle with tahini dressing and garnish with fresh herbs if desired. My daughter loves layering hers with extra spinach at the bottom—it wilts slightly from the warm veggies and soaks up all that creamy dressing.
5. Serve: Enjoy your vibrant Vegan Buddha Bowl fresh, or store it in the fridge for meal prep! I often double this recipe and stash the leftovers in the fridge. It holds up really well, and my son will grab a bowl after soccer practice without needing any help reheating.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 bowls
• Calories: 350kcal
• Fat: 15g
• Protein: 12g
• Carbohydrates: 45g

Cooking Tips

1. When cooking quinoa: Rinse quinoa thoroughly to remove its natural coating, which can taste bitter.
2. Before roasting veggies: Spread veggies and chickpeas in a single layer for even roasting and better caramelization.
3. While making the dressing: Start with a tablespoon of water and add more gradually to avoid thinning it too much.
4. When assembling: Layer warm ingredients over greens to slightly wilt them and enhance flavor blending.
5. For meal prep: Store dressing separately if making ahead, and drizzle just before serving to keep textures fresh.

Ingredient Substitutions

• Quinoa: Use brown rice, bulgur, or couscous if quinoa isn’t available.
• Chickpeas: Substitute black beans or lentils.
• Tahini: Swap with unsweetened peanut butter or almond butter.
• Lemon juice: Use lime or sour orange juice.
• Spinach or kale: Try arugula, romaine, or a mix of chopped herbs like parsley and cilantro.

Tip from Grammie Shirley

Store leftover roasted vegetables in a glass container lined with paper towel to keep them from getting soggy. They’ll stay fresh and tasty for up to three days.

Q&A

1. Can I use frozen vegetables instead of fresh?
Yes, just thaw and pat them dry before roasting to avoid excess moisture.

2. Is there a way to make this oil-free?
Absolutely. Roast the veggies on parchment paper and skip the oil, or use a splash of vegetable broth.

3. How can I add more protein?
Add grilled tofu, hemp seeds, or a scoop of hummus on top.

4. Can I eat this bowl cold?
Yes, it’s delicious cold. Great for packed lunches or hot days.

5. What else can I drizzle over this if I don’t like tahini?
Try a yogurt-based dressing, a vinaigrette, or even a splash of soy sauce and sesame oil.