Gluten-Free Veggie Buddha Bowl
Alright, friends — I’ve got to tell you about my latest obsession, the **Gluten-Free Veggie Buddha Bowl**! Imagine a vibrant, colorful bowl brimming with roasted veggies, fluffy quinoa, and a tangy tahini drizzle that somehow feels both wholesome and indulgent. This isn’t just a meal; it’s like a little celebration in your mouth where every bite delivers a perfect mix of textures — crispy, creamy, tender, and crunchy all at once. Trust me, once you make this, you’ll be looking forward to lunchtime like it’s a mini party. Plus, it’s naturally gluten-free, making it a breeze to enjoy whether you’re avoiding gluten or just craving something fresh and satisfying.
Quick Facts
- Yield: Serves 2
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 medium sweet potato, peeled and cubed
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 avocado, sliced
- 1/4 cup shredded carrots
- 1/4 cup cooked chickpeas (optional for extra protein)
- 1 tbsp toasted sesame seeds
For the Sauce / Garnish:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 2–3 tbsp warm water (to thin)
- 1 small garlic clove, minced
- Pinch of salt
How I Make It
Step 1:
First, rinse the quinoa under cold water to get rid of its natural bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil, then add the quinoa. Reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed and the quinoa looks fluffy and translucent. Fluff it with a fork and set aside.
Step 2:
While the quinoa cooks, preheat your oven to 425°F. Toss the sweet potato, broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until the veggies are golden and crisp on the edges but tender inside.
Step 3:
In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Slowly add warm water, one tablespoon at a time, stirring until the sauce is smooth and pourable — like a drizzle, but thick enough to cling to your veggies.
Step 4:
Start assembling! In two bowls, scoop in the fluffy quinoa as your base. Add the roasted veggies on top, then nestle in the creamy avocado slices, shredded carrots, and chickpeas if you’re using them.
Step 5:
Drizzle the tahini sauce generously over everything. Sprinkle with toasted sesame seeds for a little nutty crunch and a boost of flavor.
Step 6:
Serve immediately while the roasted veggies are still warm, or chill for an hour to enjoy it cold — either way, you’ve got a bowl packed with color, texture, and nourishing goodness.
Variations & Tips
- Swap quinoa with brown rice or millet for different grains.
- Use any seasonal veggies you have on hand — Brussels sprouts, asparagus, or mushrooms work great.
- Add a handful of fresh herbs like cilantro or parsley for an herbal boost.
- Use tahini sauce leftovers as a dip for raw veggies or a salad dressing.
- Roast chickpeas along with veggies for extra crisp texture and protein.
- If you don’t have tahini, you can substitute with almond butter for a slightly different flavor.
How I Like to Serve It
This bowl is perfect for a light lunch on sunny spring days or a cozy, healthy dinner when you want something comforting without heaviness. Pair it with a chilled glass of sparkling water with lemon or your favorite herbal tea. It’s great for meal prepping too — just keep the sauce separate until ready to eat.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat veggies gently in the oven or microwave before assembling for best texture.
Closing: This bowl’s vibrant colors and mix of flavors make it a dependable go-to whenever you want to feel nourished and delighted.
