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

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

Last Updated on April 14, 2019 By Vicky 44 Comments

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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 Black Bean Pumpkin Soup {GF}
  • Thai Veggie Quinoa Bowls {GF, Vegan}

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:

  • Vegan Butternut Squash Recipe with Quinoa, Avocado and Tahini Drizzle {GF}
  • Vegan Quinoa Cauliflower Arugula Bowls with Vegan Thai Peanut Sauce {GF}
  • Vegan Power Bowl with Sweet Potato and Kale {GF}
  • Vegan Quinoa Power Salad with Roasted Veggies Tahini and Pesto Sauce {GF}
  • Asian Noodles with Sesame Fish, Cucumber and Radishes {GF, DF}

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

  1. Jenn says

    November 18, 2015 at 5:14 pm

    I love buddha bowls. And this tahini pesto sauce….omg!!! Drool!

    Reply
    • Vicky says

      November 19, 2015 at 11:00 am

      Aww thanks so much Jenn!

      Reply
  2. GiGi Eats says

    November 18, 2015 at 9:49 pm

    5 stars
    I am all about that creamy sauce!!! 😀

    Reply
    • Vicky says

      November 19, 2015 at 11:00 am

      Haha as am I!!!

      Reply
  3. Karissa @ OCD Kitchen says

    November 19, 2015 at 10:33 am

    YUM! Can’t wait to make this!

    Reply
    • Vicky says

      November 19, 2015 at 11:01 am

      Thanks! You’re bound to looove it!

      Reply
  4. Liz @ The Clean Eating Couple says

    November 19, 2015 at 10:49 am

    Oooh yum this sauce looks fabulous!

    Reply
  5. sara says

    November 19, 2015 at 10:54 am

    House sitting in costa rica and making delicious healthy food? Sign me up!!!

    Reply
    • Vicky says

      November 19, 2015 at 11:50 am

      Haha if you’re ever interested in looking into it check out trustedhousesitters.com – that’s where I found this!

      Reply
  6. Christine | Vermilion Roots says

    November 19, 2015 at 1:02 pm

    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

      November 20, 2015 at 9:53 pm

      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

    November 19, 2015 at 1:35 pm

    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

      November 20, 2015 at 9:54 pm

      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
  8. Debra says

    November 19, 2015 at 4:51 pm

    Can’t wait to try this…..all terrific ingredients!
    Well done.

    Reply
    • Vicky says

      November 20, 2015 at 9:54 pm

      Thanks!

      Reply
  9. Pavani says

    November 19, 2015 at 5:57 pm

    Wow, what a delicious looking quinoa bowl. Love that creamy basil tahini sauce. Have to try this very very soon 🙂

    Reply
    • Vicky says

      November 20, 2015 at 9:54 pm

      You’re bound to love it!

      Reply
  10. Aliza B says

    November 19, 2015 at 7:57 pm

    This recipe looks amazing. I love oven roasted green beans and cauliflower. The sauce looks so delicious!

    Reply
    • Vicky says

      November 20, 2015 at 9:55 pm

      Isn’t oven roasted cauliflower the best?! Sometimes I just roast a tray and eat it like popcorn!

      Reply
  11. Aarika says

    November 19, 2015 at 9:07 pm

    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

    November 19, 2015 at 9:29 pm

    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

      November 20, 2015 at 9:55 pm

      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
  13. Liz says

    November 19, 2015 at 9:58 pm

    Roasted veggies with quinoa and your lovely dressing sounds wonderful!!!

    Reply
    • Vicky says

      November 20, 2015 at 9:56 pm

      Thanks Liz!

      Reply
  14. Dylan says

    November 19, 2015 at 10:32 pm

    Super appealing! What an awesome combination of vegan, gluten-free, anti-oxidant, protein-packed ingredients! My favourite things.

    Reply
    • Vicky says

      November 20, 2015 at 9:56 pm

      Thanks! Definitely a lot of goodness in these bowls!

      Reply
  15. Linda @ Veganosity says

    November 21, 2015 at 12:00 pm

    I LOVE Costa Rica! It’s so beautiful and the people are so wonderful. Lucky you! This Buddha Bowl looks delicious. 🙂

    Reply
    • Vicky says

      November 21, 2015 at 11:22 pm

      Isn’t it beautiful here?! The nature and scenery really is incredible! Thanks!

      Reply
  16. Sophia @veggies don't bite says

    November 21, 2015 at 1:31 pm

    Now this is my kind of meal! I love bowls and that dressing! YUM!

    Reply
    • Vicky says

      November 21, 2015 at 11:23 pm

      Thanks!!! Definitely has become a favorite of mine!

      Reply
  17. Vanessa @VeganFamilyRecipes.com says

    November 21, 2015 at 2:02 pm

    You took all my favorite ingredients and combined them into one super tasty looking dish! This looks so incredibly good, Vicky! Bookmarked it to make later this week 🙂

    Reply
    • Vicky says

      November 21, 2015 at 11:23 pm

      Haha – all my favorite ingredients gathered here too : )) Enjoy the recipe!

      Reply
  18. Gin says

    November 21, 2015 at 11:30 pm

    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
    • Vicky says

      November 22, 2015 at 4:14 pm

      Thanks! Paprika cauliflower is SO good! Yup the moving around part definitely can make cooking difficult at times!

      Reply
  19. Howie Fox says

    November 22, 2015 at 3:07 pm

    Tough decision! But I go for food processor and blender! 🙂
    This buddha bowl looks amazing btw, roasted veggies are the best anyway!!

    Reply
    • Vicky says

      November 22, 2015 at 4:15 pm

      Good choice! Thanks, and yep totally agree roasted veggies are the BEST!

      Reply
  20. Kristina says

    November 22, 2015 at 4:27 pm

    I could eat bowls like this every day – and that sauce, yum!

    Reply
    • Vicky says

      November 23, 2015 at 8:17 am

      Same here! Thanks – the sauce is perfect!

      Reply
  21. The Vegan 8 says

    November 22, 2015 at 4:31 pm

    This looks so darn delicious and the perfect meal! I love roasted veggies but I’m seriously dying over that pesto tahini, now that sounds incredible!!

    Reply
    • Vicky says

      November 23, 2015 at 8:18 am

      Aww thanks so much! The pesto tahini, not gonna lie, really is delicious!

      Reply
  22. Audrey @ Unconventional Baker says

    November 24, 2015 at 1:27 am

    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

      November 25, 2015 at 12:42 pm

      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
  23. Gwen @simplyhealthyfamily says

    November 29, 2015 at 9:30 pm

    I love this! Pinning to make a huge batch for lunch all next week!

    Reply
    • Vicky says

      December 6, 2015 at 10:15 am

      Thanks! Let me know how it turns out if you make it!!

      Reply

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About Avocado Pesto

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