> ## Content Index > Fetch the complete content index at: https://kitchenbylola.com/llms.txt > Use this file to discover other available public pages before exploring further. # Roasted Veggie Buddha Bowl with Tahini Dressing - URL: https://kitchenbylola.com/buddha-bowl-tahini-dressing/ - Published: 2026-11-03T09:30:00.000Z - Updated: 2026-11-03T09:30:00.000Z - Description: Roasted sweet potato, broccoli and spiced chickpeas over quinoa and greens, all drizzled with a creamy lemon tahini sauce. A complete plant-based meal in a bowl. - Author: Lola - Tags: Salads & Bowls, Vegan, Gluten-Free, Dairy-Free, Meal Prep, #Import 2026-11-03 12:47 A Buddha bowl is a generous bowl built from a grain, vegetables, a plant protein and a good sauce. It is less a strict recipe than a formula, which makes it one of the easiest ways to eat a balanced, colorful meal. Here everything roasts on one sheet pan while the quinoa cooks. The lemon tahini dressing is creamy without any dairy and brings the whole bowl together. Make the components on Sunday and you can build fresh bowls all week. **Total:** 45 min**Serves:** 4**Calories:** 540 per serving[Jump to recipe ↓](#recipe) **At a glance:** this roasted veggie buddha bowl with tahini dressing serves 4, needs about 15 min of hands-on prep and 30 min of cooking, and provides roughly 540 calories and 17 g of protein per serving. It is naturally vegan, gluten-free and dairy-free. ## Why you'll love this recipe - One sheet pan for all the roasted components - Complete plant protein from quinoa and chickpeas - A creamy dairy-free tahini sauce - Endlessly customizable with seasonal vegetables ## About this Buddha bowl The name Buddha bowl is often said to come from the idea of a bowl so full that its rounded top resembles the belly of a laughing Buddha. Whatever its origin, the term now describes a generous, colorful bowl built from a whole grain, vegetables, a plant protein and a sauce. This version roasts sweet potato, broccoli and spiced chickpeas on sheet pans while the quinoa cooks. Fresh greens and avocado add freshness, pumpkin seeds add crunch, and a creamy lemon tahini dressing brings everything together. Buddha bowls are a formula more than a strict recipe, which makes them perfect for using seasonal produce and leftovers. Once you have the components ready, you can assemble a different bowl every day of the week. ## Ingredient notes and substitutions - **Sweet potatoes.** They caramelize in the oven and add natural sweetness. Butternut squash or regular potatoes also work. - **Broccoli.** Roasted broccoli gets crispy, nutty edges. Cauliflower, Brussels sprouts or carrots are good alternatives. - **Chickpeas.** Roasting them with spices makes them slightly crispy and adds plant protein. Lentils or baked tofu are other protein options. - **Quinoa.** Quinoa cooks quickly and provides complete protein. Brown rice, farro or freekeh add different textures. - **Tahini.** Tahini is a paste made from ground sesame seeds. Choose a smooth, runny brand. Stir it well before using, as the oil separates. - **Pumpkin seeds.** They add crunch, healthy fats and minerals. Sunflower seeds or toasted almonds work too. ## Equipment you'll need - Two large sheet pans and parchment - A saucepan for the quinoa - A small bowl and whisk for the dressing - Four bowls or meal prep containers ## How to make it, step by step ### Cut vegetables evenly Cut the sweet potatoes into even cubes and the broccoli into similar-size florets so they roast at the same rate. ### Roast with space Spread everything in a single layer over two pans. Crowded vegetables steam instead of roasting and miss out on caramelized edges. ### Cook the quinoa While the vegetables roast, simmer the quinoa, then let it rest covered off the heat before fluffing. ### Whisk the tahini dressing Tahini thickens and seizes when lemon juice is added. Keep whisking and add water little by little until the dressing is smooth and pourable. ### Assemble Arrange greens, quinoa, roasted vegetables, chickpeas and avocado in sections, drizzle generously with dressing and sprinkle with pumpkin seeds. Recipe ## Roasted Veggie Buddha Bowl with Tahini Dressing Fusion · Salads & Bowls · Vegan · Gluten-Free · Dairy-Free Prep15 min Cook30 min Total45 min Servings4 Print recipe ### Ingredients - 2 medium sweet potatoes, cut into 3/4-inch (2 cm) cubes - 1 head broccoli, cut into florets - 1 can (15 oz / 400 g) chickpeas, drained, rinsed and dried - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 3/4 teaspoon salt - 1 cup (170 g) uncooked quinoa, rinsed - 4 cups (120 g) baby spinach or mixed greens - 1 avocado, sliced - 2 tablespoons pumpkin seeds - Tahini dressing: 1/4 cup (60 g) tahini, 3 tablespoons lemon juice, 1 small garlic clove (grated), 1 teaspoon maple syrup, 1/4 teaspoon salt, 3 to 5 tablespoons water ### Instructions 1. **Roast the vegetables.** Preheat the oven to 425°F (220°C). Toss the sweet potatoes, broccoli and chickpeas with the olive oil, paprika, cumin and salt. Spread on two lined sheet pans and roast for 25 to 30 minutes, flipping once, until golden and tender. 2. **Cook the quinoa.** Simmer the quinoa with 1 3/4 cups (420 ml) water, covered, for 15 minutes. Rest for 5 minutes and fluff. 3. **Make the tahini dressing.** Whisk the tahini, lemon juice, garlic, maple syrup and salt. It will seize and thicken at first; whisk in water a tablespoon at a time until smooth and drizzly. 4. **Build the bowls.** Divide the greens and quinoa between four bowls. Add the roasted vegetables, chickpeas and avocado. 5. **Finish.** Drizzle generously with tahini dressing and sprinkle with pumpkin seeds. ### Nutrition (estimated, per serving) 540Calories 17 gProtein 65 gCarbs 25 gFat 15 gFiber Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use. ## Tips for success - Do not crowd the pans; vegetables need space to roast rather than steam. - Cut the sweet potato into even cubes so they cook at the same rate. - If the tahini dressing seizes, keep whisking and adding water; it will turn smooth. ## Troubleshooting - **The tahini dressing is bitter.** Some tahini brands are more bitter. Add a little more maple syrup and lemon, and choose a lighter tahini next time. - **The vegetables are soft, not crispy.** Use a hotter oven, more space on the pans and dry vegetables. - **The chickpeas burn.** Put them on the lower rack or add them to the pan halfway through roasting. - **The bowl is not filling enough.** Add an egg, baked tofu, extra chickpeas or a larger portion of quinoa. ## Variations - **Asian-style.** Swap the tahini dressing for a peanut-lime sauce and add edamame and red cabbage. - **Extra protein.** Add baked tofu, a soft-boiled egg or grilled chicken. - **Seasonal.** Use butternut squash, cauliflower or Brussels sprouts in the fall and winter. ## What to serve with it Buddha bowls are a complete meal. Serve them with extra dressing on the side and lemon wedges for squeezing. For a dinner party, place each component in its own dish and let guests build their own bowls, along with a few extra toppings like pickled onions, kimchi or feta. ## Make ahead and storage Roast the vegetables, cook the quinoa and make the dressing up to five days ahead. Store them separately and assemble bowls daily, adding avocado and greens fresh. Store the roasted vegetables, quinoa and dressing in separate containers in the fridge for up to 5 days. Assemble the bowls fresh and slice avocado just before serving. ## Is it healthy? With whole grains, legumes, vegetables, seeds and tahini, a Buddha bowl covers most of what a balanced plate needs, including fiber, plant protein, healthy fats and a wide range of vitamins and minerals. The dressing and toppings are where calories add up. Two tablespoons of dressing per bowl is usually enough to coat everything. *Nutrition information is an estimate for general guidance only and is not medical or dietary advice.* ## Frequently asked questions ### What makes a bowl a Buddha bowl? There is no strict definition, but a Buddha bowl usually combines a whole grain, vegetables, a plant protein and a sauce, arranged in sections in one big bowl. ### Can I eat a Buddha bowl cold? Yes. It is delicious cold or at room temperature, which makes it perfect for packed lunches. ### How long does tahini dressing last? It keeps for up to a week in the fridge. It thickens when cold, so stir in a little water before using. ### Can I eat Buddha bowls cold? Yes. They are delicious cold or at room temperature, which makes them ideal for packed lunches. ### What other sauces work? Peanut-lime sauce, green goddess dressing, miso-ginger dressing or a simple lemon vinaigrette. ### Are Buddha bowls vegan? This one is. You can add eggs, fish or chicken if you are not vegan. ### How do I make tahini dressing thinner? Whisk in water a tablespoon at a time. Warm water mixes in more easily. ### Can I use canned chickpeas without roasting? Yes. Rinse and season them, but roasting adds texture and flavor. ### What greens work best? Baby spinach, arugula, kale or mixed salad greens. ### How long does tahini dressing keep? Up to a week in the fridge. Stir in a little water before using as it thickens. ### Is a Buddha bowl good for weight loss? It can be, thanks to its fiber and protein. Watch portion sizes of tahini, avocado and seeds. ## Final thoughts This roasted veggie buddha bowl with tahini dressing takes about 45 min from start to finish and serves 4\. It is vegan, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our [salads & bowls recipes](https://kitchenbylola.com/tag/salads-bowls/) or the full [recipe index](https://kitchenbylola.com/recipe-index/). ## More recipes you might like - [French Lentil Salad with Lemon Dijon Dressing](https://kitchenbylola.com/lentil-salad-lemon-dressing/) - [Mediterranean Chickpea Salad](https://kitchenbylola.com/mediterranean-chickpea-salad/) - [Cucumber Tomato Salad with Red Onion](https://kitchenbylola.com/cucumber-tomato-salad/)