Antioxidant-Rich Rainbow Buddha Bowl with Tahini Dressing – Anti-Inflammatory Vegan Recipe

This vibrant rainbow Buddha bowl is a nutritional powerhouse designed to fuel your body with essential vitamins, minerals, and antioxidants. Each colorful ingredient has been carefully selected not only for its exceptional taste but also for its anti-inflammatory properties and ability to support overall wellness.

Perfect for meal prep or a satisfying dinner, this plant-based bowl combines protein-rich quinoa, fiber-packed roasted vegetables, and a creamy tahini dressing that ties everything together beautifully. The variety of textures and flavors will keep your taste buds excited while nourishing your body from the inside out.

Ingredients

• 200g (7oz / 1 cup) organic quinoa, uncooked
• 400ml (14fl oz / 1¾ cups) vegetable broth, low-sodium
• 200g (7oz / 1½ cups) organic sweet potato, cubed
• 150g (5oz / 1 cup) organic red bell pepper, sliced
• 150g (5oz / 1 cup) organic broccoli florets
• 120g (4oz / 2 cups) organic baby spinach
• 150g (5oz / 1 cup) organic cherry tomatoes, halved
• 100g (3.5oz / ½ cup) organic cucumber, diced
• 60g (2oz / ½ cup) organic pumpkin seeds
• 30ml (1fl oz / 2 tbsp) extra virgin olive oil
• 60g (2oz / ¼ cup) organic tahini
• 30ml (1fl oz / 2 tbsp) fresh lemon juice
• 15ml (½fl oz / 1 tbsp) pure maple syrup
• 5g (1 tsp) fresh ginger, grated
• 2 cloves organic garlic, minced
• 45ml (1.5fl oz / 3 tbsp) filtered water
• 2g (½ tsp) sea salt
• 1g (¼ tsp) black pepper
• 2g (½ tsp) ground turmeric

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Step 2: Rinse quinoa thoroughly under cold water. In a medium saucepan, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.
3. Step 3: While quinoa cooks, toss cubed sweet potato with 15ml (1 tbsp) olive oil, salt, pepper, and turmeric. Spread on prepared baking sheet.
4. Step 4: Roast sweet potato for 15 minutes, then add bell pepper and broccoli florets to the same pan. Drizzle with remaining olive oil and roast for another 10 minutes.
5. Step 5: Remove vegetables when sweet potato is tender and broccoli is lightly charred. Let cool slightly.
6. Step 6: For the tahini dressing, whisk together tahini, lemon juice, maple syrup, grated ginger, and minced garlic in a small bowl.
7. Step 7: Gradually add filtered water to the dressing, whisking constantly until you achieve a smooth, pourable consistency.
8. Step 8: Season the dressing with a pinch of salt and pepper, then taste and adjust flavors as needed.
9. Step 9: Fluff the cooked quinoa with a fork and let it cool for 5 minutes.
10. Step 10: Massage the baby spinach with a small amount of lemon juice to soften the leaves.
11. Step 11: Divide the quinoa among four serving bowls, then arrange roasted vegetables, massaged spinach, cherry tomatoes, and cucumber in colorful sections.
12. Step 12: Drizzle each bowl with tahini dressing, sprinkle with pumpkin seeds, and serve immediately while vegetables are still warm.

Nutrition Facts (per serving)

Chef’s Tips

• Toast the pumpkin seeds in a dry pan for 2-3 minutes before adding to enhance their nutty flavor and create extra crunch.
• Make the tahini dressing ahead of time and store in the refrigerator – the flavors will meld beautifully and it will keep for up to 5 days.
• Cut vegetables into uniform sizes to ensure even roasting, and don’t overcrowd the pan to achieve proper caramelization.

Health Benefits

This nutrient-dense Buddha bowl provides powerful anti-inflammatory compounds from turmeric and ginger, while the rainbow of vegetables delivers a spectrum of antioxidants including beta-carotene, vitamin C, and anthocyanins. The quinoa offers complete protein with all nine essential amino acids, and tahini provides healthy fats and calcium. The high fiber content supports digestive health and helps stabilize blood sugar levels, making this an ideal meal for sustained energy and overall wellness.

Storage Instructions

Store assembled bowls in the refrigerator for up to 3 days in airtight containers. Keep dressing separate and add just before serving. Cooked quinoa and roasted vegetables can be stored separately for up to 5 days. For best results, store fresh ingredients like cucumber and spinach separately and assemble bowls when ready to eat.