Vegan Buddha Bowl
Colorful, nourishing, and genuinely satisfying, this bowl is the kind of meal that makes plant-based eating feel effortless rather than restrictive. Caramelized sweet potato and crispy roasted chickpeas — seasoned with smoked paprika and cumin — sit alongside fluffy brown rice, baby spinach, shredded red cabbage, and carrots for a combination that hits every texture you could want. The real star is the tahini dressing: whisked together with fresh lemon juice, maple syrup, and grated garlic, it's creamy, tangy, and completely free of any dairy or honey. Every single ingredient in this recipe is whole-food and plant-derived, so there's no need to scrutinize labels or swap anything out. It comes together in about 30 minutes of mostly hands-off oven time, and the recipe makes four generous servings — perfect for meal prep or feeding a crowd. Finish each bowl with sliced avocado and an optional scatter of sesame seeds and cilantro, and you've got something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the rice
- 1 cup brown rice, rinsed
- 2 cups water
For the roasted chickpeas and sweet potato
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large sweet potato, peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1 tbsp maple syrup
- 1 clove garlic, finely grated
- ¼ tsp salt
For the bowls
- 2 cups baby spinach
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
For serving
- 2 tbsp sesame seeds (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel — the drier they are, the crispier they will roast.
- 2
Combine the brown rice and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 25–30 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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