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4.72 from 7 votes
vegan buddha bowls
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
  • 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
  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.