Discovering the best vegan and gluten free recipes can feel like unlocking a whole new world of flavor and nourishment. Whether you’re new to plant-based eating, have dietary restrictions, or simply want to add more wholesome meals to your routine, this guide is here to inspire your kitchen adventures!
Today, I’m sharing my absolute favorite recipe: Vegan & Gluten Free Chickpea and Vegetable Buddha Bowl. This colorful, nourishing bowl is packed with protein, fiber, and fresh veggies, making it a go-to for busy weeknights and meal prep alike.
What makes this Buddha Bowl truly special is its versatility. You can mix and match your favorite vegetables, grains, and sauces to keep things exciting every time you make it.
Plus, every element is 100% plant-based and free from gluten, so it’s safe for most dietary needs without sacrificing on taste or satisfaction. Ready to bring vibrant, healthy meals to your table?
Let’s dig in!
Why You’ll Love This Recipe
- Delicious & Comforting: Each bite is bursting with flavor, thanks to roasted chickpeas, fresh veggies, and a creamy tahini dressing.
- Easy to Customize: Swap in your favorite vegetables or grains for endless variety.
- Meal-Prep Friendly: Make ahead and assemble when you’re ready for a quick, nourishing lunch or dinner.
- Protein-Packed: Chickpeas provide plant-based protein, making this bowl satisfying and energizing.
- Family-Approved: Even picky eaters love the vibrant colors and fun textures!
- Perfect for Any Season: Use whatever produce is freshest and in season.
Looking for more vegan and gluten free inspiration? Check out these reader-favorite recipes for flavorful meals:
Vegetable Alfredo Recipes for Creamy, Healthy Dinners,
Soy Free Vegan Recipes for Delicious Plant-Based Meals, and
Vegetarian Date Cake Recipe: Moist, Easy, and Delicious!
Ingredients
Below is everything you’ll need for this Vegan & Gluten Free Buddha Bowl.
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned chickpeas | 1 can (15 oz) | Drained and rinsed |
| Olive oil | 2 tbsp | Divided |
| Smoked paprika | 1 tsp | Optional for smoky flavor |
| Garlic powder | 1/2 tsp | |
| Sea salt | 1/2 tsp | Or to taste |
| Black pepper | 1/4 tsp | |
| Quinoa | 1 cup (dry) | Or brown rice, cooked |
| Water or vegetable broth | 2 cups | For cooking quinoa |
| Carrot | 1 large | Shredded or thinly sliced |
| Red cabbage | 1 cup | Thinly sliced |
| Cucumber | 1/2 medium | Sliced |
| Cherry tomatoes | 1 cup | Halved |
| Baby spinach | 2 cups | Or mixed greens |
| Avocado | 1 medium | Sliced |
| Tahini | 3 tbsp | For dressing |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Maple syrup | 1 tbsp | Or agave nectar |
| Water | 2-3 tbsp | To thin dressing |
For extra flavor, try adding a sprinkle of hemp seeds, pumpkin seeds, or your favorite fresh herbs!
Equipment
- Baking sheet
- Parchment paper
- Medium saucepan with lid
- Mixing bowls
- Measuring cups and spoons
- Sharp chef’s knife
- Cutting board
- Salad spinner (optional, for greens)
- Serving bowls
- Whisk or fork (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean up.
- Prepare the chickpeas: Pat the chickpeas dry with a clean kitchen towel. In a mixing bowl, toss them with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Roast the chickpeas: Spread the seasoned chickpeas on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan halfway, until crisp and golden.
- Cook the quinoa: While the chickpeas roast, rinse quinoa under cold water. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Prep the vegetables: While quinoa cooks, slice the carrot, cabbage, cucumber, cherry tomatoes, and avocado. Set aside.
- Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, remaining olive oil, and 2 tablespoons water. Add more water, 1 teaspoon at a time, until you reach a creamy, pourable consistency. Taste and adjust seasoning as needed.
- Assemble the bowls: Divide the cooked quinoa between serving bowls. Top with baby spinach, carrots, cabbage, cucumber, tomatoes, avocado, and roasted chickpeas.
- Drizzle with tahini dressing. Garnish with hemp or pumpkin seeds and fresh herbs, if desired. Serve immediately and enjoy!
Pro Tip: Double the roasted chickpeas and use leftovers as a crunchy salad topper or snack throughout the week!
Tips & Variations
- Switch up your grains: Not a fan of quinoa? Try brown rice, millet, or even cauliflower rice for a low-carb option.
- Flavorful add-ins: Add roasted sweet potato, steamed broccoli, or sautéed mushrooms for extra depth and nutrition.
- Spice it up: Stir a bit of sriracha or harissa into the dressing for a spicy kick.
- Meal prep: Store components separately in the fridge for up to 4 days. Assemble bowls just before serving.
- Make it nut-free: All ingredients are naturally nut-free, but always double-check label for cross-contamination if serving to someone with allergies.
“The beauty of Buddha bowls is that you can truly make them your own! Use what you have on hand and don’t be afraid to get creative.”
Nutrition Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 460 |
| Protein | 16g |
| Carbohydrates | 65g |
| Dietary Fiber | 13g |
| Sugars | 8g |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Sodium | 520mg |
| Vitamin A | 140% |
| Vitamin C | 60% |
| Iron | 22% |
| Calcium | 13% |
Note: Nutrition values are approximate and will vary based on specific ingredients used.
Serving Suggestions
- Serve your Buddha bowl warm or chilled, making it perfect for any season.
- Pair with a cup of Low Calorie Vegetable Soup Recipe for Healthy Eating for a hearty lunch.
- Enjoy alongside Vegan Bread Machine Recipe for Soft, Delicious Loaves for a comforting dinner.
- Add a scoop of Vegetable Crackers Recipe for Healthy Homemade Snacking on the side for crunchy texture.
- For a fun twist, let everyone build their own bowl at the table with a “bowl bar” of toppings and sauces!
Leftover tip: Store dressed and undressed bowls separately to keep everything fresh and crisp.
Conclusion
Eating vegan and gluten free doesn’t have to be complicated or bland. This colorful Buddha Bowl is a testament to just how delicious and satisfying plant-based meals can be.
It’s quick enough for weeknight dinners, yet impressive enough to serve guests. The protein-rich chickpeas, crisp veggies, and creamy tahini dressing ensure every bite is bursting with both flavor and nutrition.
If you’re looking for more ways to add vibrant, healthy meals to your rotation, don’t forget to explore other creative recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals or try something sweet with Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Remember, the best recipes are the ones that make you feel your best—so experiment, have fun, and savor every bite!
📖 Recipe Card: Vegan & Gluten-Free Chickpea Buddha Bowl
Description: A nourishing and colorful bowl packed with roasted chickpeas, fresh veggies, and a creamy tahini dressing. Perfect for a healthy lunch or dinner that satisfies and energizes.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 cups baby spinach
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, smoked paprika, and salt.
- Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
- While chickpeas roast, prepare quinoa according to package instructions if not already cooked.
- Whisk tahini, lemon juice, and water in a small bowl to make dressing.
- Divide spinach, quinoa, tomatoes, cucumber, and avocado among four bowls.
- Top each bowl with roasted chickpeas.
- Drizzle with tahini dressing and serve.
Nutrition: Calories: 420 kcal | Protein: 14 g | Fat: 18 g | Carbs: 52 g
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