Vegan Buddha Bowl with Creamy Tahini Dressing

Vegan Buddha Bowl with Tahini Dressing Mini

If you’re looking for a healthy, filling, and easy-to-make meal, you’ll love this vegan Buddha bowl with tahini dressing. It brings together crispy veggies, complex carbs, plant-based protein, and healthy fats — perfect for a balanced, satisfying dish that keeps you full for hours.

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Course: dinner, Main Course

Cuisine: Germany

Keyword: Buddha Bowl, Healthy Recipes, Tahini Dressing, Vegan Buddha Bowls, Vegan Recipes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 3 Bowls

Author: Melanie

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Ingredients for the Bowl:

1 cup Quinoa Alternative: Couscous or Millet
1 Sweet Potato peeled, diced, and seasoned
1 Avocado sliced
1 handful of cherry tomatoes halved
1/2 cucumber thinly sliced
100 gr Lamb’s Lettuce Alternative: Arugula/Rocket
150 gr Chickpeas roasted (spicy version: with chipotle or chili, cumin, garlic, onion)
2 tbsp Peanuts chopped, salted & roasted
1 tbsp Sesame Seeds Alternative: Pumpkin Seeds or Sunflower Seeds

Ingredients for the Tahini Dressing:

3 tbsp Tahini
1 tbsp Lemon Luice
1-2 tsp Maple Syrup
2 tsp Soy Sauce Alternative: Tamari
5-10 tbsp Water depending on desired consistency
1 Garlic Clove finely chopped or grated
1 pinch of Salt and Pepper

Anleitung

Cook the quinoa: Rinse the quinoa thoroughly and cook it in a small pot or rice cooker with double the amount of water until tender.
Roast the sweet potato: While the quinoa is cooking, dice the sweet potato and toss it with a bit of olive oil, salt, and pepper. Optional: add paprika powder, basil, or oregano.
Spread on a baking tray and roast at 200°C (392°F) for about 20–25 minutes until soft and slightly caramelized.
Prepare the roasted chickpeas: Sauté chickpeas in a pan with olive oil, salt, onion, and your preferred spices (e.g. chipotle, chili, garlic, cumin) until crispy. Alternatively, you can roast them in the oven with the sweet potatoes.
Prep the fresh ingredients: Wash the greens, tomatoes, and cucumber. Slice the avocado, and cut tomatoes and cucumber as needed.
Make the tahini dressing: Blend all dressing ingredients in a blender until smooth. If the dressing is too thick, add a bit of water until you reach your desired consistency.
Assemble the bowl: Divide the cooked quinoa into two bowls. Arrange the roasted sweet potatoes, avocado, tomatoes, cucumber, and chickpeas on top.
Drizzle with tahini dressing and sprinkle with sesame seeds and chopped peanuts. Serve immediately.

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