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High-Protein Vegan Buddha Bowl: Quick Power Lunch
Print Recipe

High-Protein Vegan Buddha Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Calories: 560kcal

Ingredients

  • 1 cup cooked quinoa or brown rice if you’re feeling fancy
  • 1 cup cooked chickpeas or 1 can, drained and rinsed
  • 1 cup cooked lentils green or brown work well
  • 1 cup roasted vegetables sweet potatoes, carrots, or broccoli—your call
  • 1 cup raw veggies for crunch cucumbers, cherry tomatoes, spinach, or kale
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup or agave
  • 1 clove garlic minced
  • Salt and pepper to taste
  • Optional toppings: avocado pumpkin seeds, sesame seeds, fresh herbs

Instructions

  • Prep what you can: cook quinoa, lentils, and chickpeas if you haven’t already. Set aside. Keeping things organized makes this bowl a breeze.
  • Roast or sauté your vegetables until tender and a little caramelized. This brings the flavor, trust me.
  • Whisk together the tahini, lemon juice, soy sauce, maple syrup, garlic, and a splash of water to make a creamy dressing. It should be pourable but thick enough to cling to the bowl.
  • Assemble: start with a base of quinoa. Layer chickpeas and lentils, then pile on roasted veggies and fresh greens. The more color, the happier your eyes will be.
  • Drizzle the dressing over the top. Add any optional toppings like avocado, seeds, or herbs. Finish with a pinch of salt and pepper.
  • Serve immediately and enjoy the protein-powered rainbow in your bowl. If you’re saving it, keep dressing separate to avoid soggy greens.