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Fresh Vegan Buddha Bowl with Creamy Tahini Drizzle

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A quick and easy fresh vegan Buddha bowl featuring vibrant veggies, hearty grains, and a creamy, tangy tahini drizzle. Perfect for a nourishing lunch or light dinner that’s ready in under 30 minutes.

Ingredients

Scale
  • 1 cup cooked quinoa (about 185g) or brown rice
  • 2 cups fresh spinach or kale, roughly chopped
  • 1 medium carrot, julienned or shredded
  • 1/2 cucumber, thinly sliced
  • 1/2 cup shredded red cabbage
  • 1/2 avocado, sliced
  • 1 cup cooked chickpeas (about 165g), rinsed and drained
  • 2 tablespoons toasted sesame seeds or hemp seeds
  • For the Creamy Tahini Drizzle:
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 3–4 tablespoons water
  • Salt to taste
  • Optional garnishes: fresh parsley or cilantro, chili flakes, pickled red onions

Instructions

  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (475 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and grains are fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, chop the spinach or kale into bite-sized pieces, julienne the carrot, thinly slice cucumber and shred the red cabbage. Slice the avocado just before assembling to avoid browning.
  3. Optionally, warm the chickpeas in a small pan with a pinch of smoked paprika and a drizzle of olive oil for 5 minutes, stirring occasionally.
  4. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, and minced garlic. Gradually add 3-4 tablespoons water, whisking until smooth and creamy but still pourable. Season with salt to taste. Add more water if sauce thickens.
  5. Divide the cooked quinoa between two bowls as a base. Arrange the spinach, carrot, cucumber, cabbage, avocado, and chickpeas in sections on top. Sprinkle with toasted sesame seeds or hemp seeds. Drizzle generously with the creamy tahini sauce and garnish with fresh herbs or chili flakes if desired.

Notes

If tahini sauce thickens, add a splash of water to loosen. Toast seeds carefully over medium heat to avoid burning. Slice avocado just before assembling to prevent browning. You can swap quinoa for farro, millet, or brown rice. For nut-free drizzle, use sunflower seed butter instead of tahini. Leftovers keep well for up to 3 days if stored separately.

Nutrition

Keywords: vegan buddha bowl, tahini drizzle, healthy vegan meal, quick vegan recipe, plant-based bowl, gluten-free vegan

Find it online: https://yumyep.com/fresh-vegan-buddha-bowl-recipe-5-easy-steps-with-creamy-tahini-drizzle/