Quinoa and Veggie Buddha Bowl Recipe
This Quinoa and Veggie Buddha Bowl is like a spa day in a bowl—colorful, balanced, and just the right amount of smugly healthy. It’s the kind of meal that makes you feel like you’ve got your life together… even if your laundry says otherwise. Packed with protein, fiber, and crunchy freshness, it’s a one-stop meal for flavor and nourishment. Whether you’re meal-prepping or just pretending to, this bowl is as satisfying as it is pretty. It’s plant-based, filling, and tastes way better than your usual “sad salad” lunch.

Quinoa and Veggie Buddha Bowl Recipe
Ingredients
Method
- Rinse quinoa and cook it in a saucepan with water or broth until fluffy (about 15 minutes).
- Preheat the oven to 200°C (392°F).
- Toss sweet potatoes, broccoli, and bell peppers in olive oil, salt, pepper, and paprika.
- Spread them on a baking tray and roast for 20 minutes or until golden.
- In a bowl, whisk tahini, lemon juice, maple syrup, garlic, salt, and water until smooth.
- Assemble your bowl: start with quinoa as the base.
- Add roasted veggies, chickpeas, and avocado slices on top.
- Drizzle the dressing generously over the bowl.
- Sprinkle sesame seeds and fresh coriander for extra flair.
- Serve immediately and enjoy the wholesome goodness!
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 13 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 12%
- Vitamin A: 18%
- Magnesium: 10%
- Calcium: 7%
Additional Notes / Tips
- Cook extra quinoa—it’s a meal-prep dream and works with nearly anything.
- Swap veggies based on what’s in season or wilting in your fridge.
- Add roasted tofu or tempeh for more protein punch.
- Make the tahini dressing in bulk—it’s liquid gold for salads, wraps, and even sandwiches.
- Pro tip: this bowl tastes even better when eaten while watching your favorite reality show guilt-free.








