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–+ servings
vegan recipe

Winter Buddha Bowl with Tahini Sauce

The bowl is packed with healthy, winter veggies and fruits and drizzled with a tahini sauce which makes the perfect easy and healthy meal. The best part about this vegan buddha bowl is that it's super easy to make and can be easily customized to your liking.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course dinner
Cuisine American
Servings 5 Servings
Calories 1848 kcal

Ingredients
  

Winter Veggies & Fruit:

  • 1 1/2 cups potatoes add sweet potatoes, pumpkin, carrots, beets, potatoes, etc.
  • 1 cup pear add pomegranate, apple, orange, grapefruit, persimmon, etc.
  • 1/4 cup kale chopped

Plant Protein

  • 1 cup quinoa cooked
  • 1/2 cup tempeh fried, or tofu

Tahini Sauce:

  • 4 oz. tahini
  • 2 oz. apple cider vinegar
  • 2 oz. water adjust as needed
  • 1 tbsp ginger fresh; chopped or grated
  • 2 tsp turmeric ground
  • 1 tsp garlic minced
  • ½ tsp kosher salt

Instructions
 

Roast Veggies

  • Preheat your oven to 400°F and line a baking sheet.
  • Peeled and diced the potatoes, sweet potatoes, pumpkin, beets, and carrots. Brush with olive oil and sprinkle and coat with kosher salt and black pepper.
  • Line them on a baking sheet and roast them for 30 minutes until tender and yummy. Set them aside.

Prep Your Protein

  • In a medium pot over medium-high heat, add water and quinoa. Boil them for 15 minutes. Remove and set aside.
  • Meanwhile, heat the oil and fry the tempeh or tofu until golden brown. Set aside.

Make tahini sauce:

  • In a blender, add the tahini, apple cider vinegar, water, ginger, turmeric, garlic, and kosher salt. Pulse until creamy.

Assemble Your Bowls

  • In a large bowl, assemble the roasted veggies, winter fruits, kale, cooked quinoa, fried tempeh, or tofu.
  • Top with kale and drizzle with prepared tahini dressing and serve right away!

Notes

Vegan Globetrotter Suggestions and Tips
Storing Tips
  • Leftover winter Buddha bowls can be stored in the fridge for up to four days. To reheat, simply microwave or heat in a pan on the stove until warmed through.
Recipe Note
  • This recipe is vegan and can be easily made gluten-free by swapping out the quinoa for brown rice or another grain of your choice.
Variation
  • For an extra boost of protein, add in a can of chickpeas or tofu when you're cooking the quinoa. You could also top your Buddha bowl with avocado.

Nutrition

Calories: 1848kcalCarbohydrates: 232gProtein: 67gFat: 80gSaturated Fat: 12gPolyunsaturated Fat: 35gMonounsaturated Fat: 28gSodium: 1275mgPotassium: 3710mgFiber: 26gSugar: 21gVitamin A: 1780IUVitamin C: 169mgCalcium: 462mgIron: 20mg
Keyword buddha bowl, plant-based, tahini sauce, vegan, vegetarian meal, winter recipe, winter veggies and fruits
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