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 recipe, ready in about 40 minutes, pairs quinoa, water, sweet potato 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 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 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 quinoa from drying out.

Can I substitute ingredients in 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 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 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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