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Vegan Buddha Bowl

Vegan Buddha Bowl

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This roasted vegan Buddha bowl has it all: wholesome veggies, plant-based protein, and tons of flavor! Plus, you can toss this entire dinner onto ONE pan to cook. What could be easier for a healthy vegan meal??
Course Lunch, Lunch & Dinner, Main Course
Cuisine American, Japanese
Keyword bowl, buddha bowl, vegan
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 2 bowls
Calories 196
Author Alyssia Sheikh


Roasted Veggies:

  • 1 cup brussels sprouts halved
  • 1 cup sweet potato cubes
  • ½ cup chickpeas cooked or canned
  • 1 large sweet onion cut into wedges
  • drizzle of oil
  • paprika to taste
  • garlic powder to taste
  • salt & pepper to taste

Hummus Dressing:

  • ½ cup hummus
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup
  • ½ lemon juiced
  • 2-3 Tbsp water adjust to desired consistency


  • Preheat oven to 400°F (200°C).
  • Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
  • Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
  • Toss to coat. Roast for about 40 minutes.
  • While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
  • Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
  • Top bowl with avocado slices and fresh mango cubes at time of serving.
  • Store components separately, lasts 4-5 days in the fridge.


Serving: 1vegan Buddha bowl | Calories: 196kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Fiber: 7g | Sugar: 5g