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Spring Vegetable Buddha Bowls Recipe

A bright, nutrient-dense bowl of roasted spring veggies, grains, and creamy tahini dressing—balanced, hearty, and ridiculously photogenic.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1/2 cup uncooked quinoa or brown rice
  • 1 cup broccoli florets
  • 1/2 cup snap peas
  • 1 small carrot sliced
  • 1/2 cup cherry tomatoes
  • 1/2 cup cooked chickpeas
  • 1/2 avocado sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
Tahini Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 tbsp water more as needed
  • 1/4 tsp garlic powder
  • Pinch of salt

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss broccoli, carrots, snap peas, and cherry tomatoes with olive oil, salt, and pepper.
  3. Roast vegetables for 20–25 minutes until tender and slightly charred.
  4. Cook quinoa or brown rice according to package directions.
  5. In a bowl, whisk tahini, lemon juice, syrup, garlic powder, water, and salt until creamy.
  6. Assemble bowls with cooked grains, roasted veggies, chickpeas, avocado slices.
  7. Drizzle generously with tahini dressing.
  8. Sprinkle with seeds, herbs, or smug satisfaction.
  9. Serve immediately.
  10. Instagram optional, but recommended.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 390
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 12g

💪 Vitamins & Minerals (Per Serving)

  • Vitamin A: 35%
  • Vitamin C: 40%
  • Iron: 15%
  • Folate: 18%
  • Magnesium: 12%

💡 Additional Notes/Tips

  • Swap in sweet potato, asparagus, or bell pepper depending on your mood (or fridge state).
  • Add fresh herbs like cilantro or basil to boost flavor and pretend you’re a food stylist.
  • Drizzle extra dressing because obviously.
  • For crunch, toss in pumpkin seeds or toasted almonds.
  • Make-ahead friendly—just keep dressing separate until serving.