Vegan Buddha Bowl

Vegan Buddha Bowl

6 Reviews
From:, April 2017

This easy grain bowl has so much to love—sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium sweet potato, peeled if desired, cut into 1-inch chunks
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • 2 cups cooked quinoa
  • 1 15-ounce can chickpeas, rinsed
  • 1 firm ripe avocado, diced
  • ¼ cup chopped fresh cilantro or parsley


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl.
  4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 455 calories; 25 g fat(3 g sat); 11 g fiber; 51 g carbohydrates; 11 g protein; 149 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 5,895 IU vitamin A; 21 mg vitamin C; 77 mg calcium; 4 mg iron; 472 mg sodium; 742 mg potassium
  • Nutrition Bonus: Vitamin A (118% daily value), Folate (37% dv), Vitamin C (35% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ fat, 3 starch, ½ lean protein

Reviews 6

October 17, 2019
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By: kahlers
Quick and easy to make. I made this with millet instead of quinoa. Yum! Definitely a keeper!
July 27, 2018
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By: ayala5
Made the recipe according to the instructions, I have to say this was quick to prep, easy and taste great. I will add this to my recipe collection.
July 22, 2018
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By: Holly
Delicious! I didn't have quinoa, so I used rice.
August 09, 2017
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By: Faith Cummings
The list of ingredients does not mentioned garlic, but in the directions, it says to add garlic to the dressing, but it does not say how much to add. I wish I read all the directions instead of just the ingredient list before i went grocery shopping.
June 27, 2017
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By: Sharmin Sampat
So filling and healthy at the same. Not to mention the simplicity of it. Yum!!
June 06, 2017
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By: Kateri Gemperlein-Schirm
This recipe is so convenient for on-the-go lunches! I usually try to add some cloves of garlic on the baking sheet with sweet potatoes before roasting, just as a an added topping, so good!
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