Vegan Buddha Bowl with Turkey

Name: Vegan Buddha Bowl with Turkey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1 cup shredded carrots; 1 avocado, sliced; 1 cup chickpeas, drained and rinsed; 1 tablespoon olive oil; Salt and pepper to taste; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 clove garlic, minced; Water to thin; Salt to taste

Highlighted under: Fresh & Wholesome Recipes

When I first created this Vegan Buddha Bowl with Turkey, I wanted to find a way to combine vibrant flavors and textures in one dish. The combination of grains, fresh vegetables, and a protein-rich turkey substitute truly makes this bowl a satisfying meal. Each bite is a delightful mixture, providing me with fuel and comfort, perfect for lunch or dinner. I love how customizable this recipe is—using whatever veggies I have on hand makes it a great way to reduce food waste while enjoying a hearty meal. I can't wait for you to try it!

Created by

Anna

Last updated on 2026-02-04T18:29:27.702Z

Creating this Vegan Buddha Bowl with Turkey was a delightful experiment in my kitchen. I wanted to showcase how versatile plant-based ingredients can be, especially when paired with a turkey alternative. The first time I made it, I was amazed at how easily the flavors melded together, offering a satisfying experience that even my meat-eating friends enjoyed.

While preparing this bowl, I discovered that roasting the vegetables brings out their natural sweetness, elevating the entire dish. I typically go for seasonal veggies, and I found that the crispy textures from the roasted elements paired beautifully with the creamy tahini dressing. Plus, you can easily switch out ingredients based on what's available!

Why You'll Love This Recipe
A nourishing and balanced meal in one bowl
Versatile with endless ingredient options
Flavors that complement with every bite

Maximizing Flavor with Fresh Ingredients

In a vegan dish, the freshness of ingredients can significantly elevate the flavor profile. When selecting vegetables for your Buddha bowl, opt for seasonal produce whenever possible. Seasonal vegetables not only taste better but also pack a higher nutritional punch. For instance, if you can find fresh heirloom tomatoes in summer, they’ll make a fantastic substitution for the cherry tomatoes, bringing even more sweetness and acidity to balance the dish.

When preparing your vegetables, aim for even cuts to ensure uniform cooking. The bell peppers should be diced into similar-sized pieces as the cherry tomatoes for optimal roasting. This prevents some pieces from becoming overcooked while others remain raw. Giving vegetables room on the baking sheet allows for better caramelization, so don't overcrowd them—spread them out in a single layer to achieve the best texture.

Dressing Dynamics

The dressing for this Buddha bowl plays a crucial role in uniting flavors, and tahini is a star ingredient due to its creamy texture and nutty flavor. To customize your dressing, consider adding spices like cumin or smoked paprika for added depth. If tahini isn’t available, nut butters like almond or sunflower seed butter can serve as excellent substitutes while introducing their unique flavor profiles into the dish.

If you prefer a lighter dressing, simply increase the water used to thin the tahini. The consistency should be drizzlable but still thick enough to cling to the vegetables and quinoa. Aim for a silky smooth texture; if you notice any lumps, whisk more vigorously or use a blender for a few seconds to blend everything into a cohesive dressing.

Ingredients

Gather the following ingredients to create a delightful Vegan Buddha Bowl with Turkey:

Bowl Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cup shredded carrots
1 avocado, sliced
1 cup chickpeas, drained and rinsed
1 tablespoon olive oil
Salt and pepper to taste

Dressing Ingredients

2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
Water to thin
Salt to taste

Feel free to customize these ingredients to match your dietary preferences!

Instructions

Follow these steps to whip up your Vegan Buddha Bowl with Turkey:

Cook the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for about 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes, bell pepper, and shredded carrots in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes, until slightly caramelized.

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a smooth consistency. Season with salt to taste.

Assemble the Bowl

In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Drizzle the dressing over the top. Garnish with sliced avocado and additional herbs if desired.

Enjoy your vibrant Vegan Buddha Bowl with Turkey!

Pro Tips

For added flavor, marinate the chickpeas in spices before adding them to the bowl.

Meal Prep and Storage

This Vegan Buddha Bowl is perfect for meal prepping! You can cook the quinoa and roast the vegetables ahead of time. Store them separately in airtight containers in the fridge for up to four days. This way, you can assemble your bowl quickly throughout the week. Simply warm up the quinoa and vegetables in the microwave or on the stovetop before serving to retain their flavor and texture.

If you want to stay ahead of the game, consider preparing the dressing as well and keeping it in a sealed jar. It can last for about a week in the refrigerator. To keep your avocado fresh, slice it just before serving. Alternatively, you can sprinkle a little lemon juice on the sliced avocado to slow down browning if you need to prepare it in advance.

Serving Suggestions and Variations

This bowl is incredibly versatile. Feel free to incorporate other grains like farro or brown rice to mix up the texture. You can also swap chickpeas for another protein, such as edamame or roasted lentils, depending on what you have in stock. Topping the bowl with fresh herbs like parsley or cilantro can add an aromatic touch that brightens the entire dish.

For an extra crunch, consider adding nuts or seeds—pumpkin seeds or sliced almonds work beautifully. You could also incorporate a sprinkle of nutritional yeast for a cheesy flavor while staying plant-based. Whatever additions or substitutions you choose, ensure they balance the dish's flavor profile and maintain its nourishing qualities.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! Brown rice, farro, or bulgur would all work well.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free tahini, this dish is gluten-free.

→ Can I meal prep this bowl for the week?

Definitely! Just keep the dressing separate until you're ready to eat to keep the vegetables crisp.

→ What can I add for extra protein?

Consider adding tofu, tempeh, or even a sprinkle of nutritional yeast!