Vegetarian Vegan Buddha Bowl

Total time45 min

Prep time15 min

Cook time30 min

This bowl builds a hearty base of brown rice, then layers on smoky roasted chickpeas and caramelized sweet potato for serious texture contrast. Baby spinach, shredded red cabbage, and carrots add crunch and color, while fanned avocado slices bring a creamy finish to every bite. The tahini dressing, whisked with lemon juice, garlic, and a touch of maple syrup, ties the whole bowl together with a nutty, tangy richness. A scatter of sesame seeds and fresh cilantro on top adds the final layer of flavor and crunch. It's a fully plant-forward, produce-packed meal that comes together in one pan and a pot, and it's an easy pick for a vegetarian dinner rotation.

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Ingredients

4 servings

For the rice

1 cup brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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