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A vibrant overhead shot of a plant-based meal featuring several bowls of chickpea and avocado dishes, salads, and roasted sweet potatoes.

🥣 Chickpea & Avocado Buddha Bowl (Plant-Based Recipe)

A vibrant, nutritious plant-based bowl combining quinoa, chickpeas, and fresh vegetables, topped with a creamy tahini dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Healthy
Servings 2 servings
Calories 550 kcal

Ingredients
  

Base

  • 1 cup cooked quinoa or brown rice

Protein

  • 1 cup canned chickpeas (drained and rinsed)

Toppings

  • 1 avocado sliced avocado
  • 1 cup roasted sweet potato (cubed)
  • ½ cup shredded red cabbage
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, sliced
  • 2 tbsp pumpkin seeds (optional)

Greens

  • A handful baby spinach or kale

Instructions
 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper; roast for 20–25 minutes.
  • Whisk tahini, lemon juice, maple syrup, garlic, and warm water to make dressing.
  • Assemble the bowl: layer quinoa, chickpeas, roasted sweet potato, avocado, cabbage, cucumber, tomatoes, and greens.
  • Drizzle with tahini dressing and sprinkle pumpkin seeds. Serve immediately.

Notes

Feel free to add more greens or adjust toppings to taste.
Keyword Gluten-Free, Vegan