Rainbow Buddha Bowl Easy Vegetarian Meal Idea

Quick Hook

Trying a Buddha Bowl Recipe - Easy tonight? It balances sweet, nutty and lemony flavors.
Honestly, I fell for it the first weeknight.

Brief Overview

This Buddha Bowl joins modern Buddha Bowls Recipe trends. The concept comes from balanced, single bowl meals.
Difficulty is easy and forgiving.

Total time about 40 45 minutes . Yields two generous bowls and serves two.
High heat, about 425° F ( 220° C) , caramelizes edges.

Flavor Snapshot

Expect creamy avocado, roasted sweet potato, and bright tahini.
Crunch comes from toasted seeds and crisp Roasted Broccoli .
If you like bold tastes, the tahini adds citrusy depth.

Main Benefits

High in fiber and plant protein, it fuels you well. Quinoa and chickpeas provide sustained energy and fullness.
Perfect as a Weeknight healthy bowl recipe for busy nights.

Think of it as a Quinoa and roasted sweet potato bowl .
It also works as a Roasted chickpea quinoa bowl for meal prep.

Why This Recipe Stands Out

Textures contrast creamy, tender, and crisp in each bite. The Tahini lemon dressing recipe ties flavors together nicely.
Swap quinoa for Whole Grain Rice for a heartier base.

Or try Pesto Quinoa Bowl With Broccoli & Sweet Potato sometimes.
This is my go-to when I want comfort without guilt.

I screwed up crisping chickpeas once. They were soggy and sad at first.
Patting them dry fixed everything instantly.

This doubles as an Easy vegetarian Buddha bowl . It’s flexible, colorful, and fridge friendly.
On to the ingredients.

Ingredients & Equipment

Fun stat: bowls with lots of veg boost veggie intake. I use that as my excuse. Buddha Bowl Recipe - Easy is my go-to weeknight fix.

Main Ingredients

For the grain:

• 3/4 cup dry quinoa (150 g) , rinsed.
• 1 1/4 cups water (300 ml) or vegetable broth.

For roasted veg and chickpeas:

• 1 medium sweet potato (10 oz / 300 g) , cut into 3/4 inch (2 cm) cubes.
• 1 small head broccoli (10 oz / 280 g) , florets (~2 cups / 200 g).
• 1 (15 oz / 425 g) can chickpeas , drained and patted dry.
• 2 tbsp olive oil (30 ml) , divided.
• 1/2 tsp smoked paprika , 1/2 tsp ground cumin .
• 1/4 1/2 tsp fine sea salt , 1/4 tsp black pepper .

Fresh components and toppings:

• 4 cups mixed greens (~120 g).
• 1 small red bell pepper, thinly sliced.
• 1 ripe avocado, sliced.
• 2 tbsp toasted pumpkin or sesame seeds.
• 3 tbsp tahini (45 g) for dressing.

Quality notes:

• Choose firm sweet potato. No soft spots.
• Pick tight, deep green broccoli florets.
• Buy creamy, runny tahini. Not the dry kind.
• Use firm, dry canned chickpeas for crisp roasting.

Seasoning Notes

Essential spice trio: smoked paprika, cumin, sea salt. It lifts roasted broccoli and sweet potato. For the tahini lemon dressing recipe use tahini, 2 tbsp lemon juice (30 ml) , 1 tbsp maple syrup (15 ml) , garlic, and warm water to thin.

Flavor enhancers: lemon zest, toasted seeds, a splash of soy. Aromatics: minced garlic and fresh parsley. Quick subs: maple for honey, tamari for soy, sunflower butter for tahini.

If you want a Roasted chickpea quinoa bowl vibe, add a dash of soy during roasting. For a Pesto Quinoa Bowl With Broccoli & Sweet Potato swap the dressing.

Equipment Needed

Essential tools only: medium saucepan with lid, baking sheet, parchment, mixing bowls, whisk, chef’s knife, cutting board, measuring cups and spoons, spatula or tongs.

Household swaps: use a skillet if no oven. Use foil if no parchment. A colander works for rinsing quinoa.

I once overcooked quinoa. Never again. Keep things simple. This makes an Easy vegetarian Buddha bowl and a great Weeknight healthy bowl recipe. Enjoy assembling your Quinoa and roasted sweet potato bowl.

Cooking Method Quick Notes

“Eat the rainbow,” my grandma used to say. I swear bowls taste better that way. This Rainbow Buddha Bowl is exactly that.

It’s a real weeknight winner and a proper Buddha Bowl Recipe - Easy . Think Pesto Quinoa Bowl With Broccoli & Sweet Potato vibes, but with tahini.

Prep Steps

• Essential mise en place: rinse 3/4 cup quinoa , cube one sweet potato, trim broccoli, drain chickpeas.
• Time saving tip: heat the oven while you rinse quinoa. Multitask like a pro.
• Safety reminder: oven racks are hot. Use oven mitts and set pans on heatproof surfaces.

step-by-step Process

1. Cook quinoa. Bring quinoa and 1 1/4 cups water to boil. Simmer 12– 15 minutes . Fluff and rest 5 minutes .
2. Preheat oven to 425° F ( 220° C) . Toss sweet potato, broccoli, and chickpeas with oil and spices. Spread on sheets.
3. Roast for 20– 25 minutes , turning once. Look for golden sweet potato, charred broccoli, and blistered chickpeas.
4. Whisk tahini, lemon, maple, garlic, and warm water. Thin to pourable consistency. This is your Tahini lemon dressing recipe .
5. Assemble bowls. Layer quinoa, roasted veg, chickpeas, greens, pepper, avocado, and seeds. Drizzle dressing. Squeeze lemon.

Visual cues matter. Sweet potato must be fork tender. Broccoli edges should char. Chickpeas should snap when bitten. If chickpeas aren’t crisp, roast an extra 5– 10 minutes , watching closely.

Pro Tips

• Technique: give veg space on the tray. Crowding causes steaming, not roasting.
• Shortcut: roast chickpeas on a separate small sheet for max crispness.
• Mistakes to avoid: don’t skip patting chickpeas dry. Wet chickpeas stay soggy.
• make-ahead: cook quinoa and roast veg up to 3 days ahead. Reheat or serve room temp for a fast Weeknight healthy bowl recipe .

Honestly, this feels like a cozy hug. I often swap quinoa for Whole Grain Rice or make a Roasted chickpea quinoa bowl twist.

Try it your way. It’s an Easy vegetarian Buddha bowl that actually fills you up.

Recipe Notes

I love this bowl. Honestly, it became my go-to on busy nights. If you typed Buddha Bowl Recipe - Easy into a search, this is the kind of thing you'd find.

It’s bright, filling, and forgiving.

Serving Suggestions

Serve warm quinoa with roasted veg. Arrange colors like a magazine photo. Try a side of warm pita or crusty flatbread.

I often pair it with iced green tea. It keeps things light. For a fancier touch, top with a drizzle from my favorite Tahini lemon dressing recipe .

Try the Pesto Quinoa Bowl With Broccoli & Sweet Potato vibe sometimes. Or swap in Whole Grain Rice for comfort.

This works as an Easy vegetarian Buddha bowl or a Weeknight healthy bowl recipe .

Storage Tips

Cool components before storing. Keep quinoa and roasted vegetables in airtight tubs. Refrigerate up to 3 4 days. Freeze only cooked chickpeas for longer.

Reheat gently. Microwave for 60 90 seconds. Or warm in a skillet. Avoid reheating avocado. Add fresh avocado just before serving.

Variations

Want it gluten-free or low-carb? Use cauliflower rice or farro. Need more protein? Toss in pan-fried tofu or crumbled feta.

For seasonal swaps, use roasted carrots or beets in fall. Use cherry tomatoes or grilled corn in summer. I sometimes turn it into a Roasted chickpea quinoa bowl by adding extra spices.

Another favorite is the Quinoa and roasted sweet potato bowl twist.

Nutrition Basics

Per serving this bowl gives roughly 620 calories. It packs about 13 16 g fiber. That fiber number really helps keep you full.

It also supplies 20 24 g protein with chickpeas and quinoa. Key benefits: balanced carbs, plant protein, healthy fats from avocado and tahini.

These ingredients support steady energy and gut health.

I once burned chickpeas. Pat them dry next time. That little step changed everything. Try this bowl today. You’ll be surprised how fast it becomes a favorite.