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

This vibrant rainbow Buddha bowl is a nutritional powerhouse that brings together the best of plant-based eating in one gorgeous, Instagram-worthy dish. Packed with antioxidant-rich vegetables, protein-dense quinoa, and healthy fats, this bowl delivers complete nutrition while supporting your body’s natural anti-inflammatory processes.

The star of this recipe is the creamy tahini turmeric dressing that ties all the flavors together with its golden, healing properties. Each colorful component has been carefully selected not just for its visual appeal, but for its unique nutritional profile that works synergistically to boost immunity, support digestive health, and provide sustained energy throughout your day.

Ingredients

• 200g (1 cup) organic tri-color quinoa, rinsed
• 400ml (1⅔ cups) low-sodium vegetable broth
• 300g (10.5oz) organic sweet potato, cubed
• 200g (7oz / 2 cups) organic broccoli florets
• 150g (5oz / 2 cups) organic baby spinach
• 200g (7oz / 1 cup) organic cherry tomatoes, halved
• 150g (5oz / 1 cup) organic shredded purple cabbage
• 100g (3.5oz / ½ cup) organic cucumber, sliced
• 60g (2oz / ½ cup) organic pumpkin seeds
• 2 medium organic avocados, sliced
• 60ml (4 tbsp) extra virgin olive oil
• 60g (4 tbsp) organic tahini
• 30ml (2 tbsp) fresh lemon juice
• 15ml (1 tbsp) pure maple syrup
• 5g (1 tsp) ground turmeric
• 2g (½ tsp) ground cumin
• 1 clove organic garlic, minced
• 2g (½ tsp) sea salt
• 1g (¼ tsp) black pepper
• 30ml (2 tbsp) filtered water

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Step 2: Rinse quinoa under cold water until water runs clear. 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: Toss cubed sweet potato with 15ml (1 tbsp) olive oil, salt, and pepper. Spread on prepared baking sheet and roast for 20 minutes until tender and lightly caramelized.
4. Step 4: During the last 5 minutes of sweet potato cooking, add broccoli florets to the same baking sheet, drizzled with a little olive oil.
5. Step 5: While vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, turmeric, cumin, minced garlic, salt, pepper, and remaining olive oil in a small bowl.
6. Step 6: Gradually whisk in filtered water until dressing reaches your desired consistency. The dressing should be creamy but pourable.
7. Step 7: Once quinoa is cooked, fluff with a fork and let it cool slightly. Season with a pinch of salt if needed.
8. Step 8: Prepare all raw vegetables: wash and dry spinach, halve cherry tomatoes, slice cucumber, and prepare avocado slices.
9. Step 9: Toast pumpkin seeds in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant.
10. Step 10: Assemble Buddha bowls by dividing quinoa among four serving bowls as the base layer.
11. Step 11: Arrange roasted sweet potato, broccoli, fresh spinach, cherry tomatoes, purple cabbage, and cucumber in colorful sections over quinoa.
12. Step 12: Top each bowl with sliced avocado and toasted pumpkin seeds, then drizzle generously with tahini turmeric dressing before serving.

Nutrition Facts (per serving)

Chef’s Tips

• For perfectly fluffy quinoa, use a 1:2 ratio of quinoa to liquid and resist lifting the lid during cooking. Let it rest for 5 minutes after cooking before fluffing with a fork.
• Make the tahini dressing ahead of time and store in the refrigerator – the flavors develop beautifully overnight. Add water gradually when ready to serve if it thickens too much.
• Prep all vegetables in advance and store them separately in airtight containers. This makes assembly quick and easy for busy weekday meals, and keeps ingredients at their peak freshness.

Health Benefits

This antioxidant-rich Buddha bowl provides exceptional nutritional value with its rainbow of phytonutrients that fight inflammation and support cellular health. The turmeric in the dressing contains curcumin, a powerful anti-inflammatory compound, while the quinoa delivers all nine essential amino acids for complete protein. Sweet potatoes provide beta-carotene for eye health, and the variety of colorful vegetables ensures a wide spectrum of vitamins, minerals, and protective plant compounds that boost immunity and support optimal wellness.

Storage Instructions

Store assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep dressing separate and add just before eating to maintain freshness. Cooked quinoa can be stored for up to 5 days, and roasted vegetables keep for 3-4 days. Prepare fresh avocado and cucumber just before serving for best texture and taste.