Rainbow Veggie Buddha Bowl with Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutrient-packed bowl featuring roasted seasonal vegetables, quinoa, and a creamy sesame-tahini dressing that's ready in 30 minutes. This mediterranean-inspired vegetarian (vegan, gluten-free) ready in about 50 minutes blends cherry tomatoes, medium zucchini, red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.6 (8 ratings) Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 cup cherry tomatoes, 1 diced medium zucchini, and 1 sliced red bell pepper with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast vegetables for 20 minutes until edges are caramelized and tender.
  3. Step 3: Rinse 1 can (15 oz) chickpeas under cold water, then pat dry. Spread on a separate baking sheet and roast for 15 minutes until crisp at 400°F (200°C) for extra crunch.
  4. Step 4: Cook 1 cup quinoa in 2 cups water for 15 minutes until fluffy; fluff with a fork and let cool.
  5. Step 5: Whisk 3 tbsp tahini, 1/2 lemon juice, 1 minced garlic clove, 1 tsp maple syrup, 2 tbsp water, and 1/4 tsp sea salt in a bowl until smooth and creamy.
  6. Step 6: Assemble bowls: layer cooled quinoa, roasted vegetables, and crispy chickpeas. Drizzle generously with tahini dressing and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Rainbow Veggie Buddha Bowl with Tahini Dressing take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rainbow Veggie Buddha Bowl with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rainbow Veggie Buddha Bowl with Tahini Dressing?

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 Rainbow Veggie Buddha Bowl with Tahini Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rainbow Veggie Buddha Bowl with Tahini Dressing vegan?

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

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