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Give your workweek lunch a boost with a simple and healthy Buddha Bowl. Made with roasted veggies, protein-packed quinoa and tofu, and a creamy tahini dressing, buddha bowls are a quick and easy vegetarian and vegan lunch recipe that will leave you glowing!

a roasted veggie buddha bowl with tahini dressing, tofu and quinoa

Tired of the same ol’ same ol’ for lunch every day?

Ditch that tired ham sandwich and treat yourself to a healthy, filling, and wholesome Buddha bowl.

Made with a marvelous mix of caramelized roasted veggies (including Roasted Broccoli), creamy avocado, crispy tofu, nutty quinoa, and an herby tahini dressing, Buddha bowls are a great-big bowl of feel good.

They have a generous serving of nutritious ingredients, plenty of color, and a whole lotta YUM!

You’ll be wowed by its different elements of flavor, texture, and satisfying combination of simple ingredients.

a buddha bowl also know as a power bowl or hippie bowl with quinoa, tofu, and tahini dressing

5 Star Review

“This has been my lunch this week, so good. The tahini dressing is so good!”

— Jami —

If you’re not familiar with the term “Buddha bowl” you may have seen this dish on menus under the aliases: “glow bowl,” “nourish bowl,” “hippie bowl,” or “power bowl.”

All of these names cover a category of all-in-one recipes comprised of healthy ingredients served in a bowl. (Not unlike this Vegetarian Bibimbap.)

Most Buddha bowls include five key components:

  1. Grains. Such as rice, farro (as seen in this Italian Farro Salad), couscous, or, as with this recipe, cooked quinoa.
  2. Vegetables. Raw, roasted, sautéed, grilled, or a combination of all of the above, a Buddha bowl is typically LOADED with an array of healthy and colorful vitamin-pack veggies.
  3. Protein. Traditionally vegan or vegetarian (like this Tofu Curry), you’ll most often see Buddha bowl recipes with plant-based proteins such as tofu, tempeh, or chickpeas.
  4. Nuts and Seeds. Lend crunch, a little saltiness, and healthy fats and omega-3 fatty acids to keep you satisfied.
  5. Dressing. Adds moisture and intense flavor. While some Buddha bowl recipes opt for a light and fresh vinaigrette, others, like this recipe, go for a creamy and satisfying homemade sauce made with lemon and tahini.

However you choose to spin yours, Buddha bowls are a great way both to repurpose leftover odds and ends and to hit every food group in a single dish.

the Best buddha bowl recipes with quinoa and avocado

How to Make a Buddha Bowl

Learn how to make the very BEST buddha bowl recipe.

You can easily adapt it to what’s in season (or your refrigerator) and to suit your personal taste preferences.

So long as you’re hitting the five Buddha bowl elements listed above, your result is guaranteed to be delish!

The Ingredients

  • Tofu. Loaded with plant-based protein and healthy monounsaturated and polyunsaturated fats, tofu is my favorite protein choice for an easy buddha bowl recipe. (I also love using it in this Tofu Stir Fry.)


If you have a different method for preparing tofu that you enjoy, feel free. I’ve made buddha bowls with tofu using my favorite stovetop Crispy Tofu recipe as well as this Air Fryer Tofu.

a sheet pan with crispy oven baked tofu for a buddha bowl
  • Quinoa. I like to reach for a steaming serving of fluffy quinoa to sneak in a double dose of protein and added fiber. (It’s also my fav in this Quinoa Chickpea Salad.) Feel free to use any whole grain: brown rice, farro, and bulgur are all great options (try Lemon Rice for another dimension of flavor).


For tips on how to achieve perfect, fluffy quinoa, check out How to Cook Quinoa.

  • Roasted Vegetables. I used a mix of broccoli, cauliflower, and red onion. All three are readily available and affordable year-round.

Market Swap

Feel free to add other vegetables you enjoy into your Buddha bowl or swap for what’s readily available at your local grocery store. Brussel sprouts, eggplant, zucchini, and carrots are all lovely additions readers have used in this recipe.

Looking for more tips? This Oven Roasted Vegetables recipe contains a trove of info for roasting vegetables perfectly every time.

a sheet pan of roasted broccoli, cauliflower, and red onions for homemade vegetarian power buddha bowls
  • Tahini. If you aren’t familiar with tahini, it’s a paste made of ground sesame seeds and has a consistency similar to natural peanut butter. Tahini is a staple in Mediterranean recipes, including hummus, and adds a lovely nutty flavor to the dressing.

Substitution Tip

If you don’t have tahini in your pantry, you could try swapping for an equal amount of almond butter or peanut butter. Note that the flavor and consistency will be slightly different and you may need to add a bit of water to properly thin out the dressing.

  • Herbs. A combination of fresh mint and parsley gives this dressing a lovely freshness and hint of gorgeous green color.
  • Lemon. Brightens the dressing and adds a lovely zip.
  • Toppings. A few final additions such as avocado (don’t skip this one, trust me), some fresh cucumber, and a handful of toasted almonds for crunch.

Substitution Tip

Wondering what else goes in a Buddha bowl? Here are a few other topping ideas to consider:

  • Sliced red bell peppers
  • Grated carrots
  • Sliced radishes
  • Fresh greens like kale or arugula
  • Bean sprouts or microgreens
  • Sliced red cabbage
  • Pistachios, sunflower seeds, or walnuts
  • Shelled edamame
  • Crispy roasted chickpeas
  • Pickled Onions
A homemade creamy tahini dressing with mint and lemon for vegetarian buddha bowls (also known as power bowls)

The Directions

tofu cut into cubes on a baking sheet
  1. Cook the quinoa. Press the tofu and cut it into cubes. Arrange on a baking sheet lined with parchment paper.
broccoli, cauliflower, and onion diced on a baking sheet
  1. On a second sheet pan, arrange the broccoli, cauliflower, and onion. Drizzle with olive oil and season with salt and pepper.
  1. Bake the tofu until dry and firm, and the vegetables until caramelized and tender, about 25 minutes.
a quick and easy tahini dressing being pulsed in a food processor for buddha bowls
  1. Blend the dressing ingredients in a food processor.
tossing roasted crispy tofu with tahini dressing in a mixing bowl for buddha bowls
  1. Toss the tofu cubes in a bowl with some of the dressing.
  2. Pile everything into a big bowl, add the avocado, other desired toppings, and serve with the remaining dressing on the side. ENJOY!

Storage Tips

  • To Store. I recommend saving the different components of the Buddha bowl (tofu, veggies, quinoa, and dressing) separately, then combining and reheating just before serving. Saved in this way, the veggies can keep for several days in the refrigerator and the tofu for 1 week. The dressing will last in an airtight jar in the refrigerator for 2 weeks.
  • To Reheat. Gently rewarm your bowl in the microwave until heated through.

Meal Prep Tip

Prepare the veggies, tofu, quinoa, and tahini dressing on Sunday and store them in separate airtight containers. Then, combine and reheat throughout the week for an easy, filling, and wholesome lunch or weeknight dinner.

A roasted vegetable buddha bowl with mint, cucumber, and quinoa

What to Serve with Buddha Bowls

  • Food Processor. For whipping up the easy tahini dressing.
  • Sheet Pan. You’ll need two for this recipe—one for the tofu and one for all the tasty roasted vegetables.
  • Shallow Bowls. Are they bowls or are they plates? Whatever they are, I love this set of shallow bowls for serving up buddha bowls, pasta, salads, and more.

Consuming this much goodness in a single sitting is enough to make a gal feel invincible!

Frequently Asked Questions

What Herb is a Good Replacement for Mint in a Buddha Bowl?

If you don’t enjoy the flavor of mint or cannot find fresh mint in your area, you may swap it for just about any other herb you enjoy. Fresh chopped basil or additional parsley would be my choices since they both have a bright, fresh flavor. Don’t skip the fresh herbs. They make the dressing!

Can I Make a Buddha Bowl with Meat?

Sure. While vegetarian and vegan Buddha bowls are more common and traditional, you could make this recipe with other protein options you enjoy. A buddha bowl with Grilled Chicken Breast or Baked Salmon in Foil would both be delicious. Or, try this Korean Beef Bowl.

Are Buddha Bowls Gluten Free?

Yes! This buddha bowl recipe, as it is written, is entirely gluten free. However, if you are particularly sensitive to gluten, I would encourage you to check your labels, particularly the labels of your quinoa, tahini, and tofu to ensure they do not contain any wheat-based additives and were processed in a certified gluten free facility to eliminate the risk of cross-contamination.

Buddha Bowl

5 from 11 votes
The best buddha bowl recipe with quinoa, tofu, roasted vegetables, and a creamy tahini dressing. Easy. Healthy. Vegan + Vegetarian!

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 4 servings


For the Buddha Bowl and Quinoa:

  • 3/4 cup  uncooked quinoa
  • 3/4 pound cut broccoli florets
  • 3/4 pound cut cauliflower florets about 1/2 medium-sized head, cut into slightly smaller pieces than the broccoli
  • 1 medium red onion cut into 1/2-inch rings, rings mostly separated but still left “chunky” (no need to split every layer)
  • tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt plus additional for cooking the quinoa
  • 1/4 teaspoon black pepper
  • 1 block extra firm tofu (12 to 14-ounces)  (do not use firm or silken), removed from packaged and pressed dry
  • 2 small ripe Hass avocados
  • Optional for serving: Sliced cucumbers and toasted almonds or pistachios, additional fresh mint and parsley

For the Tahini Dressing:

  • 1/2 cup tahini* well stirred
  • 1/4 cup freshly squeezed lemon juice about 2 large lemons
  • 1 1/2 cups lightly packed fresh mint leaves about 1 of the herb packs
  • 1/2 cup lightly packed fresh parsley leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Bring 1 1/2 cups of water to a boil. Add 1/2 teaspoon kosher salt and the quinoa. Return to boil, cover, then reduce heat and simmer for 12 minutes, until most of the liquid is absorbed. Remove from the heat, fluff with a fork, then recover and let stand for 15 minutes. (This is the cooking process for the brand of quinoa I use. Check the package of your quinoa and cook according to its directions.) Set cooked quinoa aside.
  • Place a rack in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. While the quinoa cooks and the oven preheats, place the tofu between two kitchen towels and set it on a plate. Place a second plate on top, then press firmly to press out as much water from the tofu as you can, changing out the towels as needed. Dice into 3/4-inch cubes, then spread in a single layer on a baking sheet lined with parchment paper.
  • Place the broccoli, cauliflower, and onion on a second baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and black pepper, toss to coat, then spread into an even layer. Place both baking sheets into your oven. Bake the tofu until dry and firm, about 20 minutes, and the vegetables until caramelized and tender, about 25 minutes. Flip the vegetables once halfway through, and rotate the top and bottom rack positions of the baking sheets. Set aside.
  • While the vegetables and tofu cook, prepare the dressing: In the bowl of a food processor or blender, place all of the dressing ingredients—tahini, lemon juice, mint, parsley, salt, and pepper, and add 1/2 cup water. Blend until smooth.
  • Once the tofu is cooked, let cool slightly, and then place the tofu cubes in a bowl with 1/4 cup of the dressing and toss gently to coat. To assemble the bowls, scoop quinoa into a bowl, then top with the roasted vegetables, dressed tofu, and avocado, along with cucumber, almonds, and additional fresh mint and/or parsley as desired. Serve remaining dressing on the side and use as a dip or spoon over the top as desired.



  • TO STORE: I recommend saving the different components of the Buddha bowl (tofu, veggies, quinoa, and dressing) separately, then combining and reheating just before serving. Saved in this way, the veggies can keep for several days in the refrigerator and the tofu for 1 week. The dressing will last in an airtight jar in the refrigerator for 2 weeks.
  • TO REHEAT: Assemble the buddha bowls as directed with the leftover tofu, dressing, quinoa, and roasted veggies. Warm until heated through in the microwave and then garnish as desired with additional toppings.
  • TAHINI SUBSTITUTE: I haven’t tried it, but I suspect natural creamy almond, cashew, or peanut butter would be a delicious substitute for the tahini. Because nut butter is thicker than tahini, you may need to thin the dressing with additional water to reach a sauce-like consistency.
  • VEGETABLE SWAPS: Not a fan (or out of) broccoli and cauliflower? Try this recipe with roasted sweet potatoes, zucchini, or any of your other favorite veggies!


Serving: 1(of 4) with 3 tablespoons tahini dressing and 2 teaspoons sliced almondsCalories: 755kcalCarbohydrates: 64gProtein: 28gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 25gTrans Fat: 1gPotassium: 1820mgFiber: 19gSugar: 7gVitamin A: 2054IUVitamin C: 151mgCalcium: 251mgIron: 8mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This has been my lunch this week, so good. The tahini dressing is so good! I usually do some variation of power bowls to take to work for the week, this will definetely stay in the rotation. I used cauliflower, brussel sprouts and some sweet potatoes.5 stars

    1. I’m so happy to hear that Lia! And the dressing just makes it doesn’t? Thanks for taking time to leave your kind review!

  2. This recipe sounds incredible, thing is my partner really can’t stand mint, in any form, is there anything else you think would make a substitute that would work with this?

    I know nothing really tastes like mint, but maybe something else with a fresh or cool taste if complimented by this recipe? Thanks :)

    1. Hi Lily! You can use any herb you really love in place of the mint. If you’re really craving freshness, I think basil would be great. I hope you enjoy! :)

  3. Made this for supper for me and my husband this evening. Halved quantities for two. Used herbs fresh from my garden and swapped courgettes For broccoli. Delicious and will certainly be making it again. Great recipe.5 stars

    1. I’m so excited to hear that the recipe was a hit, Nicola! Thank you for taking the time to share your swaps—your version sounds just as delicious!

  4. I gotta say…at first I was skeptical about the mint…but I was feeling adventurous and followed your recipe. THAT WAS AMAZING! Such a perfect blend of flavors. The mint wasn’t overpowering at all, and the cucumber (which I was also weary of at first for some reason lol) added the perfect dose of freshness to the rest of the meal. I topped off the bowl with a few dashes of Trader Joe’s chili pepper hot sauce and it kicked it up to another level I didn’t know was possible. *clap clap clap* Good job on this one–it’s a keeper!!5 stars

  5. Made this recipe, and it was amazing! I’m a don’t eat meat and am kinda picky, and I LOVED this recipe! I added some dried cranberries on top and used pearl couscous instead of quinoa, and it was SO GOOD. Thank you for such an amazing recipe!5 stars

  6. Absolutely delicious! Subbed almond butter for the tahini in the dressing, as this is what I had on hand, and it still turned out wonderfully!5 stars

    1. Hi Abby! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the almond butter!

    1. Hi Lynne! It should be working now. You’ll have to wait a few seconds for the video to load and the play button to appear. Hope this helps!

  7. I was nervous to make this for my boyfriend (who eats the healthy meals I make from well plated and raves about them but never eats vegan!) but we absolutely LOVED this! It was super filling, delicious, and I’m not scared of tofu anymore lol. I added some water to the sauce to make it more “saucy.” Highly recommend!5 stars