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Rachel White

Buddha Bowl Vegan Dinner Recipe

Buddha Bowl Vegan Dinner Recipe combines grains, colorful vegetables, protein, and creamy dressing in one satisfying bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 2 cups cooked brown rice warm or chilled
  • 2 cups broccoli florets
  • 1 cup carrots shredded
  • 1 cup cucumber sliced
  • 1 cup chickpeas roasted
  • 2 cups spinach
Tahini Dressing
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water thin as needed
  • 1 tsp maple syrup
  • 0.25 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Tray
  • Freezer

Method
 

  1. Roast broccoli and chickpeas on a tray until edges crisp and centers stay tender.
  2. Whisk tahini, lemon juice, water, maple syrup, and salt until smooth and pourable.
  3. Add rice to bowls, then arrange spinach, cucumber, carrots, broccoli, and chickpeas in sections.
  4. Drizzle dressing over top just before serving for best texture and fresh contrast.
  5. Toss gently or keep ingredients separate for prettier assembly and distinct flavors.

Notes

For softer texture use steamed vegetables; roast longer for crispy edges. Freeze cooked rice separately up to 1 month. Keep dressing chilled and add during assembly. Customize with quinoa, tofu, avocado, herbs, or spicy sauce. Refrigerate leftovers up to 4 days.