Soy-Free Vibrant Buddha Bowl
Enjoy a nourishing and colorful meal with this Soy-Free Vibrant Buddha Bowl, a wholesome recipe packed with plant-based ingredients and nutrition. Featuring fluffy quinoa cooked in vegetable broth, roasted paprika-spiced sweet potatoes, protein-rich chickpeas, crisp baby spinach, shredded carrots, and creamy avocado, this bowl is a feast for both the eyes and the palate. Topped with a luscious homemade tahini-lemon dressing sweetened with a touch of maple syrup, this recipe is entirely free of soy, making it perfect for those with dietary restrictions or looking for clean-eating meal ideas. Ready in under 50 minutes, this vegan Buddha bowl is ideal for a healthy lunch or dinner that’s as satisfying as it is delicious. Whether you're meal prepping or serving it fresh, this vibrant creation will elevate your plant-based cuisine game.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth (or water)
- 1 medium Sweet potato, diced
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 cup Chickpeas, cooked and drained
- 2 cups Baby spinach
- 1 cup Shredded carrots
- 1 small Cucumber, sliced
- 1 medium Avocado, sliced
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Rinse the quinoa thoroughly under water using a fine-mesh strainer.
In a medium pot, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Preheat your oven to 400°F (200°C).
Toss the diced sweet potato with 1 tablespoon of olive oil, paprika, 0.5 teaspoon of salt, and a pinch of pepper. Spread the sweet potato cubes on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and lightly browned, tossing halfway through cooking.
While the quinoa and sweet potatoes cook, prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, and a splash of water. Adjust the consistency by adding more water, a teaspoon at a time, until you achieve a pourable texture. Season with salt and pepper to taste.
Assemble the Buddha bowls: Start with a base of cooked quinoa in each bowl. Layer baby spinach, roasted sweet potatoes, chickpeas, shredded carrots, cucumber slices, and avocado.
Drizzle the tahini dressing generously over the top of each bowl.
Serve immediately. Enjoy your vibrant and wholesome soy-free Buddha bowl!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 36.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3842 mg | 296% | |
| Iron | 16089.3 mg | 89385% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
