Why You’ll Love This Rainbow Veggie Buddha Bowl

• A Feast for the Eyes and the Palate. We eat with our eyes first, and this bowl is a total showstopper. The array of colors—deep orange sweet potato, vibrant red pepper, lush green broccoli—isn’t just pretty; it’s a sign of a wide range of nutrients.
• Meal Prep Magic. This is the ultimate make-ahead meal. You can roast all your veggies, cook your quinoa, and whip up the dressing days in advance. When hunger strikes, just grab a bowl and assemble. It makes healthy eating feel effortless.
• Endlessly Adaptable. Don’t have broccoli? Use cauliflower. Not a fan of chickpeas? Black beans would be lovely. This recipe is a fantastic template for using whatever vegetables you have lingering in your fridge, reducing food waste and keeping things interesting.
• The Perfect Texture Party. You get a little bit of everything in each bite—the creamy avocado, the tender roasted veggies, the crunchy fresh cabbage, and the chewy quinoa. It’s a symphony of textures that keeps you engaged from the first spoonful to the last.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 1 large sweet potato, peeled and cubed
• 1 head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tbsp olive oil, divided
• 1 tsp each smoked paprika and garlic powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 2 cups shredded red cabbage
• 1 ripe avocado, sliced
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp warm water (plus more if needed)
• 1 tbsp maple syrup or agave
• 1 small clove garlic, minced
• Optional for garnish: sesame seeds, chopped fresh parsley or cilantro

Tools: Two large baking sheets, parchment paper, a medium saucepan, a small bowl for whisking.

Don’t be intimidated by the list—it’s mostly pantry staples and fresh produce. The real key here is the tahini for the dressing; a good, runny tahini makes all the difference in creating a smooth, creamy sauce without any bitterness.

Serves: 2 (as a main) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Rinse Your Quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A good rinse in a fine-mesh strainer under cold water until the water runs clear makes for a much more pleasant, fluffy final product.
• Cut Veggies Uniformly. When cubing the sweet potato and cutting the broccoli, try to make the pieces roughly the same size. This ensures they all cook at the same rate, so you don’t end up with some burnt bits and some undercooked ones.
• The Chickpea Pat-Dry. After rinsing the canned chickpeas, give them a good pat dry with a clean kitchen towel or paper towels. Removing that excess moisture helps them get beautifully crispy in the oven instead of steaming.
• Tahini Consistency is Key. If your tahini has separated in the jar (which is totally normal), give it a really good stir before you measure it out. You want it to be smooth and pourable for the best dressing texture.

How to Make Rainbow Veggie Buddha Bowl

Serving Suggestions

Complementary Dishes

• Spicy Miso-Glazed Tofu — If you’re feeding someone with a bigger appetite, adding some baked tofu cubes brushed with a sweet and spicy miso glaze adds a fantastic protein boost and umami depth.
• A Simple Side of Garlicky Kale — For an extra green kick, quickly sauté some chopped kale with a little garlic and a splash of lemon juice. It wilts down beautifully and complements the other textures in the bowl.
• Crusty Bread with Herbed Oil — For a truly hearty meal, a slice of warm, crusty sourdough bread for dipping into any leftover tahini dressing is never a bad idea.

Drinks

• Iced Green Tea with Mint — The light, slightly grassy notes of green tea are a refreshing, cleansing partner to the rich and earthy flavors of the bowl.
• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a cool glass of Sauvignon Blanc mirror the lemon in the dressing and cut through the creaminess of the avocado perfectly.
• Sparkling Water with Lemon & Thyme — For a non-alcoholic option, fancy up some sparkling water with a slice of lemon and a fresh sprig of thyme. It feels special and is incredibly refreshing.

Something Sweet

• Dark Chocolate-Dipped Orange Slices — The bitterness of dark chocolate and the bright citrus are a light, elegant way to end the meal without feeling overly heavy.
• A Small Bowl of Fresh Berries — Sometimes simple is best. A mix of raspberries, blueberries, and blackberries provides a natural, juicy sweetness that feels just right.
• Vegan Lemon & Poppy Seed Muffin — A little bakery-style treat that continues the zesty lemon theme from the dressing. It’s a lovely, comforting finish.

Top Mistakes to Avoid

• Mistake: Skipping the quinoa rinse. I’ve made this mistake before in a hurry, and it really does impart a bitter flavor that can overshadow the whole dish. It only takes a minute, so just do it!
• Mistake: Overcrowding the baking sheets. If you pile all the veggies onto one sheet, they’ll steam and become soggy instead of roasting and caramelizing. Using two sheets is worth it for that perfect texture.
• Mistake: Adding cold water to the tahini. When you whisk the water into the tahini mixture, using warm water is crucial. Cold water can cause the tahini to seize up and become grainy, rather than smooth and creamy.
• Mistake: Dressing the bowl too early. If you mix the dressing into the entire bowl before serving, the leftovers will get soggy. Always dress individual servings right before eating to keep everything fresh and crisp.

Expert Tips

• Tip: Massage your cabbage. If you have time, sprinkle your shredded red cabbage with a tiny pinch of salt and a squeeze of lemon juice, then literally massage it with your hands for a minute. It tenderizes it slightly and makes it even more delicious.
• Tip: Make a double batch of dressing. This tahini dressing is so good you’ll want it on salads, grain bowls, and as a veggie dip all week. It keeps beautifully in the fridge for up to 5 days.
• Tip: Get creative with leftovers. Any leftover roasted veggies and quinoa can be thrown into a wrap with some hummus the next day for a fantastic lunch. It’s a whole new meal with zero extra effort.
• Tip: Add a squeeze of lemon at the end. Right before serving, a fresh squeeze of lemon juice over the entire bowl brightens all the flavors and makes everything pop. It’s a tiny step with a huge impact.

FAQs

Can I make this bowl ahead of time?
Absolutely! This is a meal prep superstar. Store each component separately in airtight containers in the fridge. The roasted veggies and quinoa will keep for about 4 days, and the dressing for about 5. The key is to only assemble the bowls right before you eat to keep the fresh ingredients (like avocado and cabbage) crisp. You can even pack it for lunch—just keep the dressing in a small container on the side.

What’s a good substitute for tahini?
If you don’t have tahini or have a sesame allergy, you have a couple of options. A runny, unsweetened almond or cashew butter can work, though the flavor will be nuttier. For a nut-free option, try blending soaked sunflower seeds with the lemon juice and water until smooth. The consistency might be a bit different, but it will still give you a creamy, delicious dressing.

My dressing is too thick! How can I fix it?
No worries, this happens all the time. The tahini brand or its age can affect thickness. Just gradually whisk in more warm water, a tablespoon at a time, until it reaches your desired pourable consistency. If it becomes too thin, you can always whisk in a little more tahini to thicken it back up.

Can I use different vegetables?
Please do! That’s the beauty of a Buddha bowl. Cauliflower, zucchini, carrots, beets, or even Brussels sprouts would be fantastic roasted. For fresh additions, try spinach, cucumber, or edamame. Use what you love and what’s in season—it’s hard to go wrong.

How can I add more protein?
This bowl is already pretty hearty with the quinoa and chickpeas, but for an extra boost, consider adding baked tofu (as mentioned), tempeh, a fried or soft-boiled egg, or a scoop of your favorite lentils. Any of these will make it even more filling and satisfying.