Buddha Bowl Supreme

Complete plant-based bowl with roasted vegetables, grains, and tahini dressing. This nourishing Buddha bowl provides all essential nutrients in one colorful, satisfying meal that celebrates the abundance of plant-based eating.

Prep Time 20 min
Cook Time 40 min
Servings 2 people
Difficulty Medium
Buddha Bowl Supreme

Ingredients

Roasted Vegetables:
  • 1 large sweet potato, cubed
  • 1 cup Brussels sprouts, halved
  • 1 large beet, cubed
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
Bowl Base & Protein:
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 cup chickpeas, roasted
  • 4 cups baby spinach
  • 1 avocado, sliced
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons hemp hearts
Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons water (or more as needed)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cumin
  • Salt to taste

Instructions

  1. Preheat and prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Wash and chop all vegetables into similar-sized pieces.
  2. Roast vegetables: Toss sweet potato, beets, Brussels sprouts, broccoli, and bell pepper with olive oil, salt, pepper, and smoked paprika. Spread on baking sheets and roast for 25-30 minutes until tender.
  3. Prepare chickpeas: If using canned chickpeas, drain, rinse, and pat dry. Toss with a little olive oil and salt. Roast alongside vegetables for the last 15 minutes.
  4. Make tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, grated ginger, and cumin. Add more water if needed for desired consistency.
  5. Prepare grains: Warm the cooked quinoa and brown rice in the microwave or in a pan with a splash of water. Season lightly with salt.
  6. Prepare fresh ingredients: Wash and dry the spinach. Slice the avocado just before serving to prevent browning.
  7. Assemble the bowls: Divide spinach between two large bowls. Add warm quinoa and brown rice as the base. Arrange roasted vegetables and chickpeas in colorful sections.
  8. Finish and serve: Top with sliced avocado, pumpkin seeds, sunflower seeds, and hemp hearts. Drizzle generously with tahini dressing and serve immediately.

Nutrition Information

Calories 620
Protein 22g
Carbs 78g
Fat 26g
Fiber 18g
Iron 8mg

Nutrition information is per serving and approximate.

Chef's Tips

Meal Prep: Roast vegetables and cook grains in advance. Store separately and assemble fresh bowls throughout the week.
Color Variety: Aim for a rainbow of colors in your bowl. Different colors provide different nutrients and antioxidants.
Seasonal Swaps: Use seasonal vegetables for best flavor and nutrition. Try butternut squash in fall or asparagus in spring.
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