This vegan Buddha Bowl is the perfect hybrid of a salad and grain bowl that is packed with nutrients. Roasted veggies, warm quinoa, and fresh vegetables are coated in a homemade dijon vinaigrette and topped with crunchy pumpkin seeds for the perfect balance between flavors and textures.
For the sweet potatoes:
- 2 medium sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the quinoa:
- 1/2 cup quinoa, uncooked
- 3/4 cups water
- 1/2 teaspoon olive oil
For the buddha bowl:
- 1/2 cup arugula or baby spinach
- 1 red bell pepper, diced
- 1 large English cucumber, diced
- 1 cup purple cabbage, chopped
- 1 medium avocado, thinly sliced
- ¼ cup pumpkin seeds
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup (or honey)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Roast the sweet potatoes:
- Preheat oven to 400 F.
- Add the chopped sweet potatoes to a large half sheet baking pan. Drizzle with olive oil and add Italian seasoning, salt, and pepper. Toss to combine.
- Spread out the sweet potatoes evenly in a single layer and roast for 35-40 minutes until tender and golden brown, giving it a quick stir halfway through baking. For extra crispy sweet potatoes, broil on high for 2-3 minutes at the end. Set aside.
Cook the quinoa:
- Rinse the quinoa thoroughly under cold running water in a large fine-mesh colander for 1 minute and drain well. (This helps remove the bitter taste in quinoa).
- Transfer the rinsed and drained quinoa to a medium cooking pot and add water and olive oil. Bring it to boil over medium heat, about 5 minutes.
- Close the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.
- Remove from heat and let the cooked quinoa rest for another 5 minutes. You will notice the grains have popped open. Fluff with a fork and set aside.
Assemble the buddha bowl:
- Arrange the cooked quinoa, sweet potatoes, arugula, bell pepper, cucumber, cabbage, avocado, and pumpkin seeds in a large serving bowl.
Make the vinaigrette dressing:
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey (or maple syrup), salt, and pepper until smooth.
- Drizzle the buddha bowl with the vinaigrette dressing and serve immediately.
How to store: Transfer Buddha Bowl leftovers to an airtight container and refrigerate for up to 5 days. Eat cold as a salad or reheat the sweet potato and quinoa separately in the microwave for 15-30 seconds before adding them to the other ingredients.
How to freeze: It’s not recommended to freeze the entire buddha bowl because some of the ingredients will lose structural integrity in the process, but you can freeze some of the ingredients separately (like the cooked sweet potato, the quinoa, and the dressing) for up to 3 months in individual airtight containers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Tossed
- Cuisine: American
Keywords: buddha bowl, vegan buddha bowl