Vegetarian Gluten Free Buddha Bowl with Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Vegetarian Gluten Free Buddha Bowl with Tahini Dressing

This colorful bowl layers fluffy brown rice with golden-edged roasted sweet potato and chickpeas, all built for maximum texture and flavor in every bite. Crisp red cabbage, cool cucumber, buttery avocado, and tender greens add freshness and crunch alongside the warm, spiced vegetables. The real star is the tahini dressing — a creamy blend of tahini, fresh lemon juice, cumin, and tamari that gets whisked into a silky, tangy drizzle. A scatter of toasted sesame seeds and cilantro finishes things off with a little extra crunch and brightness. Every component here comes from the plant world, making this a naturally satisfying, protein-packed option for a vegetarian table. It's the kind of make-ahead lunch or dinner that tastes just as good the next day, straight from the fridge.

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice, rinsed
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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
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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