Vegan Rainbow Buddha Bowl with Avocado Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutrient-packed bowl featuring roasted vegetables, quinoa, and a creamy avocado dressing, bursting with fresh colors and flavors. This mediterranean-inspired vegan (vegan, gluten-free) ready in about 50 minutes blends quinoa, water, peeled and diced sweet potato 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 420 calories and feeds 4, 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.

★ 3.8 (13 ratings) Prep: 25 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced sweet potato, 1/2 cup sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a baking sheet and roast for 25 minutes until tender.
  2. Step 2: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
  3. Step 3: In a small bowl, mash 2 tbsp avocado with 3 tbsp lime juice, 1 minced garlic clove, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp cumin until smooth and creamy; set aside.
  4. Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, 1 can drained and rinsed black beans, 1/4 cup sliced red onion, 1 avocado, and 1/4 cup chopped cilantro. Drizzle with avocado lime dressing and toss gently.

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Frequently asked questions

How long does Vegan Rainbow Buddha Bowl with Avocado Lime Dressing take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegan Rainbow Buddha Bowl with Avocado Lime 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 Vegan Rainbow Buddha Bowl with Avocado Lime 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 Vegan Rainbow Buddha Bowl with Avocado Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rainbow Buddha Bowl with Avocado Lime 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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