Go Back
–+ servings
Rainbow Buddha Bowl with Tahini Dressing | VEGAN + GF | ThisSavoryVegan.com

Rainbow Buddha Bowl with Tahini Dressing

Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
This Rainbow Buddha Bowl with Tahini Dressing is the perfect vegan and gluten free lunch or dinner. Perfect for meal prepping!
5 from 1 rating
Print Recipe Pin Recipe

Ingredients

FOR THE TAHINI DRESSING

  • 1/4 cup tahini
  • 2 tbsp soy sauce or tamari
  • 1/4 tsp ground ginger
  • 1 clove garlic diced
  • 1-2 tbsp sriracha to taste
  • 1/2 lemon juiced
  • salt to taste
  • 1/4 cup water to thin out dressing

FOR RAINBOW BOWL

  • 1 lb potatoes sliced in bite-sized pieces
  • 1 tsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 2 cups cooked quinoa
  • 1 can cannellini beans drained and rinsed
  • 4 cups baby spinach
  • 1/2 red onion julienned
  • 6 small sweet peppers or 1 bell pepper, julienned
  • 1/2 cup matchstick carrots
  • 1/2 cup purple cabbage
  • 1 jalapeño sliced in rounds (optional)

Instructions
 

  • Combine dressing ingredients in a bowl and stir to combine. Place in the fridge until ready to use.
  • Preheat oven to 450 degrees. Line a baking sheet with foil and coat with non-stick spray. Place potatoes on the baking sheet and coat with olive oil, garlic powder and oregano. Toss to combine. Place in the oven for 30 minutes, flipping halfway through.
  • Heat up quinoa and beans in a pan over the stove or in a bowl in the microwave.
  • To assemble: In 4 bowls layer spinach, quinoa, potatoes, beans, red onion, peppers, carrots, cabbage and jalapeños. Top with dressing and serve.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.