Vegan Buddha Bowl with Lemon Tahini Dressing
This Vegan Buddha Bowl recipe features the most luscious lemon tahini dressing. It is a delicious gluten-free grain bowl with a rainbow of vegetables. Perfect for healthy meal prep.
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Healthy buddha bowl recipes like this plant-based power bowl are my version of healthy comfort food. Other yummy vegan entrees we love are this Walnut Bolognese and this Vegan Pad Thai. Check out all of our tasty Vegan Recipes!
What is a buddha bowl? Is a buddha bowl vegan? Buddha bowls are generally a vegetarian dish featuring different grains, fresh veggies, and different Buddha bowl sauces. It is meant to look abundant and to be a full rounded dish resembling buddha’s belly. They are also known as power bowls, macro bowls, hippie bowls, and grain bowls.
This bowls vegan and the recipe is super filling. It is packed with vegetarian protein then tossed together with a rich tahini sauce dressing. This buddha bowl dressing is so delicious you will drizzle it on everything!
Ingredients for this Recipe:
Let’s start with the base:
- lentils (how to cook lentils)
- brown rice (how to cook brown rice)
- onion
- bell peppers
- garlic
- kale
- lemon
Dressing for buddha bowl:
- tahini
- nutritional yeast
- garlic
- olive oil
- salt + pepper
If you ever wondered how to use tahini this vegan dressing is the answer. I love drenching this power veggie bowl in this silky, creamy yet tangy dressing.
How to Make Vegan Buddha Bowls – Step by Step
First, start by prepping everything.
- Cook the grains
- Make the dressing
- Chop the veggies
The nice thing about vegan recipes is all the beautiful bright colors! You notice it when you’re chopping red peppers, green parsley and kale, purple onions, and yellow lemons. A rainbow!
Onto the next step!
Get those veggies in the pan to saute.
Once the veggies are crisp-tender, in goes the chopped kale. There is a TON of kale in this recipe.
It could totally be called a kale bowl.
Next, add the grains and the lemon tahini sauce dressing.
Look at the silkiness!
Finally, more green stuff with a handful of freshly chopped parsley.
I LOVE the smell of fresh parsley. It’s like aromatherapy for me.
These healthy lunch bowls are based on one of my fave Oh She Glows recipes. A classic from waaaay back in the day. It’s an absolute favorite of mine and it has been in our rotation for literally years.
I’ve made it for friends who also love it. My friend Melody calls it her Princess Bowl.
Serving Suggestions and Substitutions:
- Garnish with a wedge of fresh citrus for a spritz of lemon juice or lime juice.
- For even more creaminess add fresh avocado.
- Substitute the veggies for whatever you fancy! Some variations can include sweet potatoes, cauliflower, broccoli, spinach, carrots, brussels sprouts, red cabbage, tomato, beets, butternut squash, etc. Use what is in season.
- Substitute different legumes and grains like chickpeas, black beans, quinoa, or barley. Add vegetarian protein like tofu.
- Instead of parsley other fresh herbs are also delicious. Cilantro, basil, and mint are all lovely.
- Add some crunch by sprinkling in pumpkin seeds, walnuts, sesame seeds, or peanuts.
- Slices of sweet fresh fruit can also be delightful like strawberries or mango.
- To reheat this dish, simply scoop it into a small saucepan and set it over medium-low heat. I stir it every so often until it is warmed through which takes about five minutes. Or reheat in a microwave.
More Vegan Meal Recipes:
- Vegan Chili
- Trail Mix Salad
- Vegan Alfredo Sauce
- Curried Lentil & Potato Stew
- Sweet Potato Breakfast Bowl
- Vegan Pad Thai
**This recipe was originally posted on November 19, 2014, and updated on July 3, 2020, and again on December 16, 2021, with recipe notes, writing, and photos.**
If you’ve tried my Vegan Buddha Bowl, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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As an Amazon Associate, I earn from qualifying purchases.
Vegan Buddha Bowl with Lemon Tahini Dressing
Ingredients
FOR THE SALAD
- ½ cup uncooked lentils
- ½ cup uncooked brown rice
- 1 tbsp olive oil
- ½ red onion *chopped
- 3 garlic cloves *minced
- 1 pepper *chopped into strips (I used ½ red, ½ green)
- 5 large kale leaves *chopped into thin strips
- ½ lemon *juiced
- ½ cup fresh parsley *minced
FOR THE TAHINI SAUCE DRESSING
- ¼ cup tahini *sesame seed butter
- 2 garlic cloves *smashed
- 2 lemons *juiced
- ⅓ cup nutritional yeast
- 3 tbsp olive oil
- 3 tbsp water
- sea salt & fresh pepper *to taste
Instructions
- Cook the lentils and brown rice. Do this step first, while you chop up your veggies and make the dressing or cook them the night before. Once they are cooked, set them aside.
- Place all of the ingredients for the dressing in the food processor and blend until smooth. Set aside.
- Heat your olive oil in a large pan over medium-low heat; add the peppers and onions and sauté for 6-8 minutes, until softened. Add the minced garlic and stir for another 2 minutes.
- Add the chopped kale, the juice of half a lemon and sauté for another 2-3 minutes.
- Now, add the cooked lentils and brown rice. Pour in the dressing and stir everything well and simmer on low for another few minutes.
- Remove from heat and stir in the minced parsley. Serve warm.
Notes
Serving Suggestions and Substitutions:
- Garnish with a wedge of fresh citrus for a spritz of lemon juice or lime juice.
- For even more creaminess add fresh avocado.
- Substitute the veggies for whatever you fancy! Some variations can include sweet potatoes, cauliflower, broccoli, spinach, carrots, brussels sprouts, red cabbage, tomato, beets, butternut squash, etc. Use what is in season.
- Substitute different legumes and grains like chickpeas, black beans, quinoa, or barley. Add vegetarian protein like tofu.
- Instead of parsley other fresh herbs are also delicious. Cilantro, basil, and mint are all lovely.
- Add some crunch by sprinkling in pumpkin seeds, walnuts, sesame seeds, or peanuts.
- Slices of sweet fresh fruit can also be delightful like strawberries or mango.
- To reheat this dish, simply scoop it into a small saucepan and set it over medium-low heat. I stir it every so often until it is warmed through which takes about five minutes. Or reheat in a microwave.