Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful vegan bowl combining half a cup of fluffy quinoa with roasted seasonal vegetables and a tangy tahini dressing. This vegan ready in about 40 minutes pairs rinsed quinoa, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 1 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 small diced sweet potato (6 oz) and 1 cup broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  2. Step 2: Meanwhile, combine 1/2 cup rinsed quinoa with 1 cup water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
  3. Step 3: In a small bowl, whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, 1/4 tsp garlic powder, 1/2 tsp salt, and 2 tbsp water until smooth and pourable.
  4. Step 4: To assemble, place cooked quinoa in a bowl, top with roasted vegetables and 1/4 sliced avocado. Drizzle with tahini dressing and serve warm or at room temperature.

Frequently asked questions

How long does Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Sized Vegan Buddha Bowl with Quinoa and Roasted Veggies vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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