Vegetable and Quinoa Buddha Bowl

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A nutrient-packed bowl with roasted veggies, quinoa, and tahini dressing. This vegan recipe, ready in about 60 minutes, pairs quinoa, broccoli, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 1 cup uncooked quinoa
• 1 head, cut into florets broccoli
• 1 medium, julienned carrot
• 2 cups, chopped spinach
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss broccoli and carrot with olive oil, salt, and black pepper; roast for 20-25 minutes until tender.
2. Step 2: Cook quinoa according to package instructions, then let cool.
3. Step 3: In a small bowl, whisk together tahini, lemon juice, garlic, salt, and black pepper until smooth.
4. Step 4: Assemble bowls by layering quinoa, roasted veggies, and spinach, then drizzle with tahini dressing.