Have you ever tried a meal so colourful and nourishing that it feels like you’re eating pure sunshine? This vegan quinoa buddha bowl bursts with vibrant veggies, hearty chickpeas, and fluffy quinoa, all drizzled with a silky tahini-lemon dressing that makes every bite irresistible. It’s not just food, it’s a crave-worthy, feel-good feast in a bowl.

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Ingredients

Base

• 1 cup uncooked quinoa 
• 2 cups mixed greens (spinach or baby kale)

Veggies

• 1 cup roasted sweet potato cubes (1 medium sweet potato)
• 1 cup roasted broccoli florets
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned or grated
• ½ cup cucumber slices
• 1 cup cooked chickpeas 
• 2 tbsp pumpkin seeds
• Fresh parsley or cilantro
• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp maple syrup or agave
• 1 garlic clove, minced
• 1–2 tbsp warm water (to thin)
• Pinch of salt & pepper

Method of Preparation 

Step 1. Rinse quinoa well. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat and simmer 12–15 mins until fluffy.

Step 2. Preheat oven to 200°C (400°F). Toss with a little olive oil, salt, and pepper. Roast 20–25 mins, flipping halfway.

Step 3. Shred cabbage, julienne carrot, slice cucumber.

Step 4. Whisk tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water gradually until creamy but pourable.

Step 5. Divide quinoa between bowls. Arrange greens, sweet potato, broccoli, cabbage, carrot, cucumber, and chickpeas on top. Drizzle generously with dressing. Garnish with pumpkin seeds and fresh herbs.

Nutritional Information Per Serving (Serves 2)

Calories: 506 

Carbohydrates: 75.5 g

Protein: 19.9 g

Fat: 13.2 g

Fibre: 17.7 g

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