Buddha Bowl
Vegan bowl with mixed grains, roasted vegetables, chickpeas, avocado, and tahini drizzle — balanced colors and textures.
For 1 serving
3 steps. 25 minutes total.
- 1
Step 1
- a.Preheat your oven to 425°F.
- b.Toss sweet potato and broccoli with olive oil, smoked paprika, and black pepper.
- c.Roast on a sheet pan for 22 minutes until tender and slightly charred.
- d.Simmer quinoa in a small pot of water until all liquid is absorbed.
TIPCut sweet potatoes into uniform half-inch cubes to ensure they finish roasting at the same time as the broccoli. - 2
Step 2
- 3
Step 3
- a.Place a base of cooked quinoa and kale in a large bowl.
- b.Arrange the roasted vegetables, chickpeas, and sliced avocado on top.
- c.Drizzle the tahini dressing evenly over the ingredients.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is crucial for a crispy texture. A tofu press works best, but you can also wrap the block in paper towels and place a heavy object on top for 15-30 minutes.
- 2For extra flavor, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant.
- 3The peanut dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week. It may thicken when chilled; simply whisk in a little warm water to thin it out before serving.
- 4For efficient meal prep, store each component in separate containers in the fridge and assemble just before eating to keep everything fresh and crisp.
- 5Ensure your quinoa is well-rinsed to remove its natural coating, called saponin, which can give it a bitter taste.
Adapt it for your goals.
Grain Swap
Instead of quinoa, use brown rice, farro, barley, or even cauliflower rice for a lower-carb option.
Protein Power UpProtein Power-Up
Substitute the baked tofu with roasted chickpeas (toss with the same seasonings and bake), grilled tempeh, or black beans.
Dressing TwistDressing Twist
If you're not a fan of peanut dressing, try a tahini-lemon dressing, a miso-ginger vinaigrette, or a creamy avocado-cilantro dressing.
Seasonal VeggiesSeasonal Veggies
Customize your bowl with seasonal vegetables. Add roasted sweet potatoes or broccoli in the fall, fresh corn and bell peppers in the summer, or blanched asparagus in the spring.
Why this is on our healthy list.
Complete Plant-Based Protein
Combining tofu and quinoa provides all nine essential amino acids, making this a complete protein source crucial for muscle repair, immune function, and overall body maintenance.
Rich in Fiber for Digestive Health
With quinoa, edamame, and a rainbow of vegetables, this bowl is packed with dietary fiber, which promotes regular digestion, helps maintain a healthy gut microbiome, and contributes to feelings of fullness.
Packed with Healthy Fats
Avocado, peanuts, and sesame oil provide monounsaturated and polyunsaturated fats. These healthy fats are essential for brain health, reducing inflammation, and supporting cardiovascular wellness.
Antioxidant Powerhouse
The variety of colorful vegetables like red cabbage and carrots, along with ginger and garlic, delivers a potent dose of antioxidants that help combat oxidative stress and protect your cells from damage.
Frequently asked questions
Yes, it's incredibly healthy. It provides a balanced mix of plant-based protein from tofu and quinoa, complex carbohydrates for sustained energy, healthy fats from avocado and peanut butter, and a wide array of vitamins, minerals, and fiber from the colorful vegetables.