Vegan Buddha Bowl with Lemon Tahini Dressing

This Vegan Buddha Bowl features quinoa topped with roasted sweet potatoes, cauliflower, and asparagus along with crispy tofu cubes. Drizzled with an easy lemon tahini dressing, this dish is super-healthy and delicious!

Buddha bowls have a bit of buzz going on right now. Maybe more people are experimenting with vegetarian and vegan cuisine. Maybe the rise in home baking now has bakers searching for healthy recipes to balance out their cake consumption. Whatever the reason, if you’re looking for a super-healthy way to get your vegetables and healthy grains on, this Vegan Buddha Bowl with Lemon Tahini Dressing has you covered. 

You’ll start with a batch of quinoa, and while that’s cooking, turn your attention to prepping cauliflower, sweet potatoes, and asparagus in order to roast them in a hot oven. While they’re roasting, you’re pan-frying tofu cubes and whisking together an easy lemon tahini dressing. Put it all together, and you’ve got a healthy grain bowl that also happens to taste amazing. Any leftovers will rock your lunch game the next day, promise.

How do you cook quinoa?

This is my favorite method for cooking quinoa. First rinse 1 cup of quinoa in a fine-mesh strainer. (This will help take the bitterness out of the quinoa’s outer coating.) Then, pour quinoa into a small saucepan with 1 ¾ cups of water and ½ teaspoon of salt. When the water comes to a boil, turn down the heat to medium-low, cover pot, and simmer for 15-20 minutes, or until the liquid has evaporated. Let it sit for 5 minutes and then uncover it and fluff with a fork. 

How do you make this Vegan Buddha Bowl?

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. While quinoa is cooking, prep your vegetables. Rinse 1 small head of cauliflower, pat dry, then cut out its core. Then cut the rest of the cauliflower into large, bite-sized florets.

3. Peel 1 pound of sweet potatoes, then cut into ¾-inch cubes.

4. Rinse 1 pound of asparagus, pat dry gently, and snap or cut off the bottom inch of the stalk. If your asparagus stalks are as thick as your finger, peel the bottom ⅔ of the stalk with a vegetable peeler.

5. Next, line two large sheet pans with parchment paper or foil.

6. On one pan, toss asparagus with a tablespoon of olive oil and season lightly with salt and pepper.

7. Combine the cauliflower florets and sweet potato chunks in a large bowl, and toss with 3 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Then spread out over second sheet pan, keeping the vegetables to just one layer. Keeping them on one layer will ensure that they will brown slightly and not just steam.

8. Put the sheet pan with the cauliflower and sweet potato into the oven and bake for 10 minutes.

9. Then open the oven, stir vegetables with a spatula, and add the sheet pan with the asparagus to another rack in the oven.

10. Roast for another 10 minutes, then stir again and check to see if vegetables are tender by piercing with a fork or the tip of a knife. If necessary, roast for another 5 minutes. Vegetables should be lightly browned.

11. Meanwhile, prepare the tofu.

12. Drain tofu and pat very dry with a paper towel. Slice into ¾-inch cubes. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add tofu cubes and sauté until lightly browned, stirring frequently, about 8 minutes.

If you'd like to try baking your tofu instead, try this Baked Crispy Tofu recipe.

13. Make the lemon tahini dressing by whisking together 2.5 tablespoons of tahini paste, 1.5 tablespoons of lemon juice, and 2 tablespoons of olive oil. Whisk in 1-2 tablespoons of water to thin the dressing as you like. Note that tahini varies quite a bit in consistency, so you will need to adjust accordingly. Season to taste with salt and pepper. You can also whisk in a ½ teaspoon of maple syrup to add a little sweetness to the dressing, if you like. 

14. To serve, put a scoop of quinoa into your bowl or on a plate with raised edges. Add servings of roasted cauliflower, sweet potato, asparagus, and tofu. Drizzle with lemon tahini dressing.

For extra texture, you could also top off your bowl with sunflower seeds or chopped nuts or add some Quick Pickled Shallots. 

What is a Buddha Bowl?

A Buddha bowl is a vegetarian version of a grain bowl. Buddha bowls typically include a wholesome grain like quinoa, farro, or brown rice along with fillings like roasted or raw vegetables, greens, and a protein (often tofu, beans, or lentils). They often include a dressing and sometimes a topping of nuts or seeds. Buddha bowls can be served hot or cold, so they make great packed lunches. They are also perfect for leftovers, since you just need a little bit of each component. 

Are Vegan Buddha bowls healthy?

Yes! They are packed with healthy protein and vegetables, with a good amount of heart-healthy fats. If you’re striving to get more servings of vegetables in your diet, a dish like this is perfect. You get almost your entire daily 5 in one meal! Like all types of grain bowls, choosing whole grains as your base will make your dish even healthier. Brown rice, farro, barley, and quinoa all have much higher nutritional value than white rice or pasta, and will keep you feeling full for longer. Also, make sure to drizzle with a healthy dressing. I love the one in this recipe, but another great option is my Sumac Dressing—very low calorie!

How long will Vegan Buddha Bowl leftovers keep in the refrigerator?

This is a great meal for make-ahead or for Sunday meal prep, as the ingredients will all last several days in the refrigerator. Package the quinoa, vegetables, tofu, and dressing separately if storing for more than a few hours. To pack a lunch, combine everything but the dressing, then bring the dressing in a separate container (or, in a pinch, a ziplock baggie—just cut off a small bit of one corner and drizzle the dressing out through that!).

What else can you use Lemon Tahini Dressing for?

This dressing has lots of delicious uses. Here are a few of my favorites:

• Use as a dressing for salads of any kind, both green salads and grain salads. 
• Drizzle it on any kind of grain bowl, vegetarian or not. 
• Serve with any kind of roasted vegetables.
• Make a batch for the next time you are grilling peppers, mushrooms, or asparagus on the grill and add the lemon tahini sauce on the side when you serve! 
• Drizzle it on these yummy Vegan Stuffed Mushrooms
• Serve it on top of sautéed greens like kale, Swiss chard, or collard greens.

How long does Tahini Dressing last in the fridge?

This lemon tahini salad dressing will last for around 5 days in the refrigerator. It thickens up when cold, so you may want to whisk in more water when you’re ready to serve, to thin it to your preferred consistency. 

Other Delicious Vegan Recipes

If you enjoyed this vegan buddha bowl recipe, you might want to check out this Buddha Bowl with Crispy Tofu instead. Or try this Falafel Bowl Recipe from our friends at Plant Based Folk.

For a vegan version of a traditionally meat-based dish, my Red Lentil Bolognese is just as delicious as the original. And don’t miss my go-to summer dish of Orzo Pasta Salad with Black Beans and Corn—it is a perfect main course or side dish, and is frequently in my refrigerator!  

Or how about an easy stir-fry recipe for when summer zucchini season is heating up? Try this Zucchini Stir-Fry with Tofu. You can find many more deliciously easy recipes in this great list of Lazy Vegan Lunch and Dinner Recipes.

Finally, if you're craving warm drinks that don't require dairy milk, check out my recipes for this healthy Turmeric Latte and creamy Oat Milk Hot Chocolate.

Other Recipes Featuring Quinoa

If you’re new to quinoa, and want to find more ways to enjoy it, check out my Quinoa Avocado Salad with Corn or my Quinoa Grain Bowl with Sesame-Ginger Dressing. You might also enjoy my Quinoa Chickpea Salad with Lemon Vinaigrette. 

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Vegan Buddha Bowl with Lemon Tahini Dressing

Chef Molly

This Vegan Buddha Bowl features quinoa topped with crispy tofu along with roasted sweet potatoes, cauliflower, asparagus, and an easy lemon tahini dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Vegetarian

Cuisine American

Servings 4

Calories 312 kcal

Ingredients

  

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Buddha bowl

• 1 cup quinoa
• 1 ½ pounds cauliflower (1 small or ½ large head)
• 1 pound sweet potato
• 1 pound asparagus
• 5 tablespoons olive oil divided
• 14 ounces firm tofu
• Kosher salt
• Freshly ground pepper

Lemon Tahini Dressing

• 2 ½ tablespoons tahini paste
• 1 ½ tablespoons lemon juice
• 2 tablespoons olive oil
• kosher salt
• freshly ground black pepper

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Instructions

 

• Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
• To cook quinoa, first rinse in a fine-mesh strainer. (This will help take the bitterness out of the quinoa’s outer coating.)
• Then, pour quinoa into a small saucepan with 1 ¾ cups of water and ½ teaspoon of salt.
• When the water comes to a boil, turn down the heat to medium-low, cover pot, and simmer for 15-20 minutes, or until the liquid has evaporated. Let it sit for 5 few minutes and then fluff with a fork.
• While quinoa is cooking, prep your vegetables. Rinse cauliflower, pat dry, then cut out its core. Then cut the rest of the cauliflower into large, bite-sized florets. Peel sweet potato, then cut into ¾-inch cubes. Rinse asparagus, pat dry gently, and snap or cut off the bottom inch of the stalk. If your asparagus stalks are as thick as your finger, peel the bottom ⅔ of the stalk with a vegetable peeler.
• Next, line two large sheet pans with parchment paper or foil.
• On one pan, toss asparagus with a tablespoon of olive oil and season lightly with salt and pepper.
• Combine the cauliflower florets and sweet potato chunks in a large bowl, and toss with 3 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper.
• Then spread out over second sheet pan, keeping the vegetables to just one layer.
• Put the sheet pan with the cauliflower and sweet potato into the oven and bake for 10 minutes.
• Then open the oven, stir vegetables with a spatula, and add the sheet pan with the asparagus to another rack in the oven. Roast for another 10 minutes, then stir again and check to see if vegetables are tender by piercing with a fork or the tip of a knife. If necessary, roast for another 5 minutes. Vegetables should be lightly browned.
• Meanwhile, prepare the tofu.
• Drain tofu and pat very dry with a paper towel. Slice into ¾-inch cubes.
• Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
• Add tofu cubes and sauté until lightly browned, stirring frequently, about 8 minutes.
• Make the lemon tahini dressing by whisking together tahini paste, lemon juice, and olive oil.
• Whisk in 1-2 tablespoons of water to thin the dressing as you like. Season to taste with salt and pepper.
• To serve, put a scoop of quinoa into your bowl or on a plate with raised edges. Add servings of roasted cauliflower, sweet potato, asparagus, and tofu. Drizzle with lemon tahini dressing.

Notes

• Leftovers will keep in the refrigerator for at least 3 days. Store dressing separately from quinoa, tofu, and vegetables if possible.
• This recipe is very flexible—feel free to switch out vegetables or protein for what you have on hand. A non-vegan version using pan-roasted chicken breasts is delicious, or sautéed shrimp. If you change vegetables, just take care to roast things together that have a similar cook time. And/or cut the vegetables into different sized chunks—larger potato chunks will take longer to cook, for example, than smaller ones.
• Keep in mind that brands of tahini differ in consistency and differ in how much the solids separate from the oils. Make sure you mix the tahini together as much as possible before using, if it has separated. And you may need to adjust the amount of water or other ingredients in your recipe depending on whether your tahini is very thick or not.
• To add a little sweetness to the dressing, you can also whisk in a ½ teaspoon of maple syrup, if you like.
• For extra texture, you could top off your bowl with sunflower seeds, sesame seeds, or chopped nuts.

Nutrition

Calories: 312kcalCarbohydrates: 13gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 23gSodium: 301mgFiber: 2gSugar: 1g

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More About Molly

Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!

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