Vegan Buddha Bowl with Spring Vegetables

Vegan Buddha Bowl with Spring Vegetables

This Vegan Buddha Bowl with Spring Vegetables is perfect for the veggie-lover who want a little bit of everything. It features whole grains, nutrient-rich powerhouses like hemp seeds and sprouts, and a mix of raw and roasted veggies add color and texture. Don’t let the long ingredient list deter you. This recipe can be batch prepped for the week ahead and portioned out into your meal prep containers for easy lunches or dinners throughout the week.

These bowls come together a lot faster than you might expect. As the oven heats, prep the tahini sauce. Then, pop your veggies into the oven until they’re roasted and tender. Want to streamline the process even more? Try pre-cooking the rice or quinoa.

This Vegan Buddha Bowl is no sad desk lunch, this hearty bowl features whole grains, fresh and roasted veggies, hemp seeds and delicate sprouts.
5 from 2 votes
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Vegan Buddha Bowl with Spring Vegetables

This Vegan Buddha Bowl is no sad desk lunch, this hearty bowl features whole grains, fresh and roasted veggies, hemp seeds and delicate sprouts.

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 440 kcal
Author Beachbody

Ingredients

  • Parchment paper
  • 2 Tbsp. tahini (sesame seed paste)
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. water
  • ½ tsp. ground turmeric
  • ½ tsp. pure maple syrup
  • ¼ tsp. hot pepper sauce (optional)
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 Tbsp. + 2 tsp. olive oil, divided use
  • 2 cups 2-inch asparagus pieces
  • 2 cups sliced zucchini
  • 2 cups cooked quinoa (or cooked brown rice)
  • 2 cups chickpeas (garbanzo beans), drained, rinsed
  • 2 cups raw baby spinach
  • 2 cups halved baby heirloom tomatoes (or cherry tomatoes)
  • 2 Tbsp. hemp seeds
  • 2 Tbsp. sesame (or black sesame) seeds
  • 1 cup fresh sprouts

Instructions

  1. Preheat oven to 425º F.
  2. Line large baking sheet with parchment paper. Set aside.
  3. To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.
  4. Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.
  5. Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.
  6. Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.
  7. Drizzle evenly with dressing.
  8. Garnish with sprouts.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Buddha Bowl with Spring Vegetables
Amount Per Serving (1 serving)
Calories 440 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Sodium 347mg 14%
Total Carbohydrates 49g 16%
Dietary Fiber 12g 48%
Sugars 9g
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

Tips:

  • Use your favorite fresh sprouts to add texture to this recipe. You can try alfalfa, mung bean, sunflower, lentil or onion spouts. Radish sprouts will add a little more spice to this bowl! Make sure your sprouts are really fresh.
  • Use canned chickpeas, but make sure you drain and rinse well.

This Vegan Buddha Bowl is no sad desk lunch, this hearty bowl features whole grains, fresh and roasted veggies, hemp seeds and delicate sprouts.

This Vegan Buddha Bowl is no sad desk lunch, this hearty bowl features whole grains, fresh and roasted veggies, hemp seeds and delicate sprouts.

P90X/P90X2 Portions
1½ Fat
1 Grain/Legume Carb
1 Vegetable

P90X3 Portions
3 Carb
4 Fat

Portion Fix Containers
2 Green
2 Yellow
1 Orange
2½ tsp.

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If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World

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