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Fresh Plant Based Buddha Bowl Recipe with Easy Creamy Tahini Drizzle

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A fresh, wholesome, and colorful plant-based Buddha bowl featuring quinoa, kale, roasted sweet potatoes, avocado, and a creamy tahini drizzle. Quick and easy to prepare, perfect for a nourishing meal that feels satisfying and vibrant.

Ingredients

Scale
  • 1 cup quinoa, rinsed (about 170 g)
  • 2 cups kale, chopped (about 130 g)
  • 1 medium sweet potato, diced (about 200 g)
  • 1 ripe avocado, sliced
  • 1 cup shredded red cabbage (about 70 g)
  • 1/2 cup shredded carrots (about 60 g)
  • 1/4 cup pumpkin seeds, toasted
  • Fresh parsley or cilantro for garnish (optional)
  • 1/4 cup tahini (about 60 ml)
  • 2 tablespoons fresh lemon juice (about 30 ml)
  • 1 small garlic clove, minced
  • 2–3 tablespoons warm water
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of cayenne pepper

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
  2. Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a lined baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  3. Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a squeeze of fresh lemon juice. Massage kale with hands for 2-3 minutes until softened and darkened.
  4. In a small bowl or jar, whisk together tahini, lemon juice, minced garlic, ground cumin, salt, and pepper. Add warm water gradually until smooth and pourable. Adjust seasoning as needed.
  5. Assemble the bowl by layering cooked quinoa, massaged kale, roasted sweet potatoes, shredded red cabbage, shredded carrots, and sliced avocado. Sprinkle toasted pumpkin seeds on top and garnish with fresh parsley or cilantro if desired.
  6. Generously drizzle the creamy tahini sauce over the assembled bowl. Serve immediately or pack for lunch, keeping the sauce separate until ready to eat.

Notes

Rinse quinoa before cooking to remove bitterness. Massage kale to soften and reduce bitterness. Roast sweet potatoes at high temperature for caramelized edges. Adjust tahini drizzle consistency with warm water. Keep tahini sauce separate if packing for lunch to avoid sogginess.

Nutrition

Keywords: Buddha bowl, plant based, vegan, tahini drizzle, quinoa, kale, sweet potatoes, healthy meal, gluten-free

Find it online: https://blixfood.com/fresh-plant-based-buddha-bowl-recipe-with-easy-creamy-tahini-drizzle/