Rainbow Veggie Buddha Bowl
Made with: chickpeas, quinoa, avocado
A vibrant, nourishing bowl of roasted chickpeas, fluffy quinoa, and crisp raw vegetables finished with a creamy tahini dressing. Meal-prep friendly and completely plant-based.
A Buddha bowl is less a strict recipe and more a template for eating well: a base of grains, a rainbow of vegetables, a source of protein, and a punchy dressing to tie it all together. The variety of colours is not just pretty — it is a simple way to make sure you are getting a wide range of nutrients.
This version is endlessly adaptable. Roast whatever vegetables are in season, swap the grain, and lean on the dressing to keep things interesting. It is meal-prep friendly, naturally plant-based, and genuinely satisfying.
Ingredients
- Cooked quinoa2 cups
- Chickpeas, drained1 tin (400 g)
- Avocado, sliced1
- Red cabbage, shredded1 cup
- Carrot, grated1 large
- Cherry tomatoes, halved1 cup
- Tahini3 tbsp
- Lemon juice2 tbsp
- Smoked paprika1 tsp
- Olive oil1 tbsp
Substitutions
- quinoa → brown rice or couscous
- tahini → smooth peanut butter
- chickpeas → butter beans or tofu
Instructions
- 1Heat the oven to 200C / 400F. Pat the chickpeas dry, toss with the olive oil, smoked paprika, and a pinch of salt, and spread on a baking tray.
- 2Roast the chickpeas for 22-25 minutes, shaking halfway, until crisp and golden.
- 3While they roast, make the dressing: whisk the tahini, lemon juice, and 2-3 tablespoons of cold water until smooth and pourable. Season with salt.
- 4Divide the cooked quinoa between two bowls as the base.
- 5Arrange the red cabbage, grated carrot, cherry tomatoes, and avocado in separate sections on top for a rainbow effect.
- 6Scatter over the warm roasted chickpeas.
- 7Drizzle generously with the tahini dressing and serve straight away.
Cook's tips
- Roast vegetables on a hot tray with space between them — crowding steams them instead of caramelising them.
- Cook your grains in stock rather than water for extra flavour with zero effort.
- Keep the dressing separate until serving if you are meal-prepping, so nothing goes soggy.
- Add a crunchy element — toasted seeds, nuts, or crispy chickpeas — for contrast against the soft grains.
- Balance the bowl: aim for something creamy, something crunchy, something fresh, and something tangy.
Frequently asked questions
What grains work best in a Buddha bowl?
Brown rice, quinoa, farro, bulgur, and couscous all work beautifully. Quinoa adds extra protein if you want a heartier bowl.
How do I add more protein?
Roasted chickpeas, baked tofu, tempeh, a boiled egg, or grilled chicken all fit the format. For a vegan bowl, stick to the plant-based options.
Can I prepare it ahead of time?
Yes — it is ideal for meal prep. Store the components separately and assemble when ready, keeping the dressing on the side until serving.
Want recipes like this from your own ingredients? Try Pantamo