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Vegan Buddha Bowls with Veggies & Creamy Pesto Tahini Sauce {GF}

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Vegan Buddha Bowls with roasted veggies & quinoa are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.  

Love quinoa as much as I do and want more delicious quinoa recipes? Check out:

Vegan Quinoa Roasted Veggie Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.

I love love love a fully equipped kitchen. It just makes me so happy to know that I’ve got my pick of which kitchen gadgets to use and a whole assortment of bowls, plates, spatulas, etc.

Now for the average person this isn’t a big problem. You want a fully equipped kitchen, and therefore you buy the things you need to get your kitchen to where you want it to be.

For me it’s not so simple.

I’ve been in a perpetual state of nomadic wandering for the past three years and have essentially been home-less and therefore by default kitchen-less.

My cooking ability is pretty much at the mercy of the home owner whose house/apt/hostel/hotel I am staying in.

At times, I don’t have much to work with.

Think dull knives, 2 burner hot plate stoves, single small pots and pans.

Not an ideal food blogger kitchen.

Currently I am house sitting in Costa Rica and am seriously lucky to be in a kitchen that almost has it all.

I’ve got a five burner stove, full oven, toaster oven, microwave, blender, food processor, slow cooker and ice cream maker.

Vegan Quinoa Roasted Veggie Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.

I seriously cannot even think of another kitchen gadget I would need right now.

Ok, maybe a juicer…. And a dish washer… Though I might have to choose blender + food processor over dish washer? What do you think? Are ya with me?

So knowing how hard it is to find a kitchen with all these gadgets I’m trying to get as much use out of them as possible.

Cue the loud whirring of the food processor and blender motor all day loooong.

But then I get to make pretty dressing and pour it into adorable mini pitchers. All worth the sound pollution is you ask me.

This recipe was born out of my love for quinoa roasted veggie vegan buddha bowls and rich dressings.

The three main stars of this are oven roasted cauliflower (oh my god so goood), green beans and chickpeas. Those three get tossed into a mix of paprika, garlic powder, salt and olive oil before getting nicely roasted in the oven.

In the meantime get that quinoa cooking and make the dressing.

For the dressing I combined my all time favorite vegan basil pesto (also just made in the food processor) with tahini, coconut milk, olive oil and oven roasted garlic. Blend that together, adding a bit of water to thin it out as needed.

While you’re busy with that and the quinoa, the veggies will be almost ready.

Vegan Quinoa Roasted Veggie Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.

 

Then you’ve just got to plate everything and attempt to take coordinated dressing pour over shots with the help of your boyfriend.

Some cooking tips for this recipe:

  • Make the vegan basil pesto right before you make this pesto tahini sauce so you only have to wash the food processor once and get two sauces/dips out of it!
  • Toast the quinoa in olive oil over medium heat for a minute or two before adding in the water — this helps add a bit of a nuttier flavor to it

Vegan Quinoa Roasted Veggie Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.

If you had to pick which of the two to have in your kitchen, food processor + blender or dishwasher? What would you pick? 

Other power/ vegan buddha bowls style recipes include:

How to make Vegan Buddha Bowls

4.72 from 7 votes
vegan buddha bowls
Print
Vegan Buddha Bowls with Creamy Pesto Tahini Sauce {GF}
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Quinoa Roasted Veggie Vegan Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.

Course: Dinner
Cuisine: gluten free, Healthy, Vegan
Servings: 4
Calories: 490 kcal
Author: Vicky Berman
Ingredients
  • 1 cup quinoa cooked according to package directions
  • 1 head cauliflower chopped into florets
  • 1 pound green beans trimmed
  • 1 can chickpeas rinsed and drained
  • 3 teaspoons paprika
  • 1 and 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • For the Pesto Tahini Sauce:
  • 1/4 cup tahini
  • 1/4 cup vegan basil pesto
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons coconut milk
  • 3 tablespoons water
  • 1 head roasted garlic
Instructions
  1. Preheat oven to 400 degrees F.
  2. In separate bowls toss the cauliflower, green beans and chickpeas with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 tablespoon olive oil and 1 teaspoon salt, each.
  3. Place cauliflower, green beans and chickpeas on aluminum foil lined baking sheet in single layer and bake for 25-30 minutes, until cauliflower and green beans cooked through.
  4. Cook quinoa according to package directions.
  5. In a food processor combine tahini, pesto, 1 tablespoon olive oil, coconut milk, water and oven roasted garlic. Process until smooth.
Nutrition Facts
Vegan Buddha Bowls with Creamy Pesto Tahini Sauce {GF}
Amount Per Serving
Calories 490 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 1914mg83%
Potassium 678mg19%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 4g4%
Protein 12g24%
Vitamin A 1835IU37%
Vitamin C 27.4mg33%
Calcium 117mg12%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  6. Christine | Vermilion Roots says

    I admire your ability to make all these wonderful foods and recipes while traveling! I currently do not have my own kitchen either, but that is not stopping me from cooking and baking because these two activities really calm me and get my creative juices flowing. I totally love this bowl of goodness. 🙂

    Reply

    • Vicky says

      Aww thanks so much Christine! Yes there is no stopping my cooking no matter what the kitchen is like or how few gadgets there are — though a lack of an oven has stopped my baking/roasting before!

      Reply

  7. Joanie @ Zagleft says

    I couldn’t live without my food processor or my dishwasher. The amount of dishes that need to be cleaned when working on a new recipe is endless. These bowls look amazing and that sauce I can’t wait to try!

    Reply

    • Vicky says

      Yep and allllll those dish have to be washed by hand for me! It realllllyyy adds up – and I’m already a messy cook to begin with who is always using up plates, bowls, spoons, aaahh always something in the sink!

      Reply

  11. Aarika says

    5 stars
    I love vegan Buddha bowls, and this one looks super yummy! Wow! Unfortunately, I am allergic to avocado (the worse, right?), but everyone I know LOVES avocado, so I will definitely share the dressing with friends and family. Thanks!

    Reply

  12. Aarika says

    5 stars
    Sorry! For some reason, I thought this recipe features avocado. haha. On second thought now, I am so super excited because if the sauce is a pesto Tahini, then I can eat it! Hooray! I am even more excited now. I love Tahini!

    Reply

    • Vicky says

      Haha yes not sure why you initially thought these had avocados but yes happy to say they do not so they are safe for you to eat!!! And btw that is SO sad you cannot eat avocados! I don’t even know what I would do if I was allergic : ((

      Reply

  18. Gin says

    5 stars
    I love everything about this, especially the paprika’d cauliflower. Yum! I had no idea you were moving around a lot, that must make it so challenging to blog! You do an amazing job girl. 🙂

    Reply

  22. Audrey @ Unconventional Baker says

    This looks so good, Vicky! Love buddha bowls. I can also super relate to your no kitchen scenario. I experienced that for the whole summer this year — and man you learn to make a lot with very little 🙂 Such a contrast with my over-stocked kitchen!

    Reply

    • Vicky says

      Thanks! Oh yes you definitely learn to make do with very little! Though I will never get used to having to wash all the dishes by hand! Aaah I miss the dishwasher!

      Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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