Vegan Gluten Free Buddha Bowl with Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Vegan Gluten Free Buddha Bowl with Tahini Dressing

Golden roasted sweet potato and crisped chickpeas anchor this bowl, seasoned with smoked paprika and cumin until every edge turns deeply caramelized. Fluffy brown rice forms the base, layered with crisp red cabbage, cool cucumber, creamy avocado, and a big handful of baby spinach for freshness and crunch. The real star is the tahini dressing — bright with lemon juice, savory with tamari, and whisked until silky enough to drizzle over every section of the bowl. A scatter of toasted sesame seeds and fresh cilantro finishes it with texture and a pop of herbal brightness. It's a fully plant-powered, nourishing bowl that's easy to prep ahead and just as good the next day. Simple, colorful, and satisfying, this is a genuinely solid pick for a vegan lunch or dinner rotation.

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice, rinsed
2 cups water
¼ tsp salt

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp water
1 tbsp olive oil
1 tsp tamari
½ tsp ground cumin
¼ tsp salt, or to taste

For the bowls

4 cups baby spinach or mixed greens
1 cup red cabbage, thinly shredded
1 medium cucumber, halved lengthwise and sliced
1 medium avocado, pitted and sliced

For serving

2 tbsp sesame seeds, toasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the sweet potato cubes and drained chickpeas on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, salt, and black pepper. Toss to coat evenly and spread into a single layer.
2
Roast on the center rack for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the chickpeas are golden and slightly crisp at the edges.

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