Rainbow Buddha Bowl with Tahini Dressing
A colorful plant-based bowl packed with quinoa, roasted vegetables, chickpeas, and fresh toppings drizzled with creamy tahini dressing. Ready in 25 minutes—meal-prep friendly and fully customizable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
healthyfreshlightamericanveganvegetariangluten-freechickpeas
Ingredients
- 1 cup cooked quinoa or rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups chopped mixed vegetables (red bell pepper, carrots, zucchini, broccoli)
- 2.5 tbsp divided olive oil
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 1 whole garlic clove, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Toss chickpeas and mixed vegetables with 1.5 tbsp oil, salt, and pepper.
- 2
Spread on a sheet pan and roast at 425°F until edges char, about 15 minutes.
- 3
Whisk tahini, lemon juice, garlic, 1 tbsp oil, 2 tbsp water, salt, and pepper until creamy.
- 4
Divide quinoa between bowls. Top with roasted vegetables and chickpeas.
- 5
Drizzle tahini dressing over the top. Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- medium mixing bowl
- small whisk
- chef's knife
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