This Nourishing Vegan Buddha Bowl with Lemon Tahini Dressing is not only tasty but also filling, healthy and satisfying. Ready to eat in less than 1 hour !

Vegan buddha bowl garnished with fresh thyme and drizzled with lemon tahini dressing

Buddha bowls are easy to prepare, nutritious, delicious, and require very minimal effort. 

The combination of textures, flavors and colors is beyond amazing. I love to make my bowls as colorful as possible. 

There are spicy chickpeas, roasted sweet potato, nutty wild rice, lacinato kale, spiralized beetroot, shredded red cabbage, and creamy avocado. A simple lemon tahini dressing is drizzled over the top and then pumpkin and hemp seeds are added as a finishing touch.

Vegan buddha bowl without dressing

If you’ve never made roasted chickpeas before, you’re in for a serious treat. They are hugely addictive, crispy on the outside and soft on the inside. 

It’s really important to massage the kale to bring out the sweetness and make it more tender and digestible. Simply place your shredded kale in a bowl, add a drizzle of olive oil, and massage with your hands until it starts to soften, about 2-3 minutes.  

This is the kind of bowl that I can eat for lunch and dinner and not be tired of it as I can customize it with whatever ingredients I have on hand. Here are some ideas:

Greens: incorporate your favorite greens – either cooked or raw – such as spinach, arugula, swiss chard, etc

Veggies: add raw, roasted or grilled vegetables such as zucchini, broccoli, carrots, bell peppers, radish, Brussels sprouts, cauliflower, etc

Grains: quinoa, brown rice, farro, barley, millet, couscous, etc.

Protein: tofu, tempeh, lentils, beans, or edamame would be tasty additions.

Healthy Fats: cashews, pecans, almonds, pistachios, olives, olive oil, etc.

Pouring the dressing on the vegan buddha bowl

Power bowls are perfect to pack for lunch and can be easily prepared in advance. You can cook the rice and sweet potatoes the day before, the dressing can also be made ahead (although, it literally takes two minutes to throw together). Then all you need to do is throw everything into a bowl and add some sliced avocado.

Roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven. As the chickpeas cool, they will lose their crispy texture and become more chewy.

Vegan buddha bowl garnished with fresh thyme and drizzled with lemon tahini dressing

If you give this vegan buddha bowl a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

How To Make It: Nourishing Vegan Buddha Bowl

(5 stars) 4 ratings
This nourishing vegan buddha bowl is easy to prepare, nutritious, delicious, and requires very minimal effort!


  • ¾ cup (140 g) uncooked wild rice
  • 1 large sweet potato
  • ¼ tablespoon olive oil to brush the potato
  • 1 medium beetroot peeled and spiralized
  • 2 handfuls of lacinato kale leaves
  • ½ tablespoon olive oil to massage the kale
  • ½ cup (50 g) shredded red cabbage
  • 1 avocado sliced

For the spicy chickpeas:

  • 1 can (14 oz. -400 g) chickpeas drained, rinsed and pat dry
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt

For the Lemon Tahini Dressing:

  • ¼ cup (55 g) tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove minced
  • 3 tablespoons water
  • ¼ teaspoon salt


  • ½ tablespoon hemp seeds
  • ½ tablespoon pumpkin seeds


Wild rice:

  • Cook the wild rice according to package directions.

Spicy chickpeas:

  • Preheat the oven to 392°F (200°C).
    Place the chickpeas in a large bowl and toss with olive oil, cayenne pepper, paprika, turmeric, and salt until evenly coated.
    Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.

Roasted sweet potato:

  • Prick the sweet potato all over with a fork and microwave at HIGH just until tender, about 3 minutes. 
    Cut the potato into 1/2-inch-thick rounds, and brush each round on 1 side with ¼ tablespoon of olive oil. 
    Heat a large skillet over medium-high heat, and cook the potato slices, oil side down, until golden brown, 2 to 3 minutes.

Lemon tahini dressing:

  • Prepare the lemon tahini dressing by whisking together tahini, lemon juice, garlic, 3 tablespoons of water, and salt until the mixture is smooth and creamy. If your dressing is too thick, add more water.

Assemble the buddha bowls:

  • Divide all the ingredients evenly into 3 bowls, drizzle the lemon tahini dressing over the top, sprinkle with pumpkin seeds and hemp seeds.
  • Enjoy!


Calories: 530 kcal, Carbohydrates: 74 g, Protein: 19 g, Fat: 19 g, Saturated Fat: 3 g, Sodium: 500 mg, Fiber: 16 g, Sugar: 9 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!