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Vegan Buddha Bowl

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Adjust Servings:
Maple Tahini
1/4 cup Tahini
1 tablespoon Maple Syrup
1/2 a lime Lime Juice
As needed to thin Water
Buddha Bowl
1 Sweet Potato cut into 1 inch pieces
2-3 Medium Sized Carrots cut into 1 inch thick rounds
1 Bunch Broccolini
4-6 Sprouts Brussel's Sprouts Quartered
1/2 Red Onion cut into half rounds
1 can Chickpeas drained and dried
1 teaspoon Ground Cumin
1 teaspoon Paprika
1 teaspoon Chili Powder

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Vegan Buddha Bowl


This vegan Buddha bowl starts with a base of Brussels sprouts and sweet potatoes that's topped with crispy chickpeas and maple tahini.

  • 35m
  • Serves 2
  • Easy


  • Maple Tahini

  • Buddha Bowl




For all the carnivores out there, this will be an excellent introduction to how tasty vegan food can be. Also to those of us that just do not like kale, this has none of it. To those who do like kale, you can add it if you want.

Quick Vegan Dish

This recipe can almost fit into the quickie category. Only five minutes over my 30-minute rule. So if you want to consider that enough wiggle room then it’s absolutely a good healthy and quick lunch.

Try Vegan

None of us at Tiny Saucy Kitchen are vegan, but we are food lovers. We invite everyone to give vegan food a solid try though. There are a lot of great flavors and protein choices in vegan food. It really can help spice up the weekly meal plan in a healthy and tasty way.

Vegan buddha bowls are usually a great excuse to pack a lot of different things into one place. This vegan Buddha bowl starts with a base of Brussels sprouts that are sauteed on the stovetop to give them a nice char.

Then topped with baked carrots, sweet potatoes, onion, and broccolini. Mix in some seasoned pan-fried chickpeas and top with a delicious maple tahini dressing and you have heaven in a bowl.


Maple tahini is a good staple of any buddha bowl, vegan or not. Because it has this great nutty sweetness it works perfectly with chicken, tofu, or just veggies. Making the maple tahini is super simple too. Simply mix some tahini, maple syrup, and juice of half a lime. Finally, add water to bring it to your desired thickness. Nice and simple.


For the kitchen gear, you’ll need a frying pan and a baking sheet. Obviously, a stove and oven are needed as well. I like to keep things simple.

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Heat Oven and Prep

Heat oven to 400 degrees F. Cut sweet potato and carrots into 1-inch pieces. Trim broccolini, slice the onion into half rings, quarter Brussels sprouts, and juice half a lime (save rest for plating).


Bake Carrots and Sweet Potatoes

Place sweet potatoes and carrots on a sheet pan and toss with oil, season with salt and pepper. Place in a 400 degree F oven for 10 minutes.


Saute Brussel's Sprouts

Heat a medium frying pan on a medium-high. Once hot add oil to the pan and cook Brussels sprouts until cooked through and nicely charred on the outside about 6-8 minutes. Move to a bowl and wipe out the pan.


Bake Onion and Broccolini

Add onion and broccolini to the sheet pan with the carrots and sweet potatoes, season with salt and pepper, and bake for another 10-12 minutes.


Fry Chickpeas

While the vegetables are baking, add about 1/2″ oil to the same frying pan and heat on medium-high heat. Once the oil is heated place the chickpeas in the oil. Be careful as some will pop. Cook moving the chickpeas around until they are crispy on the outside. Remove from the pan and place on a paper towel-lined plate.
Season the Chickpeas with chili powder, cumin, and paprika.


Make Maple Tahini

Make Tahini-Mix 1/4c of tahini, 1tbsp maple syrup, and juice of half a lime in a bowl. Wisk until combined, add hot water to thin the dressing to your desired level.



In a bowl, mix all vegetables together, top with fried chickpeas. Pour maple tahini over top and serve.

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