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Ultimate Vegan Quinoa Buddha Bowl with Creamy Vegan Yogurt Dressing

If you’re searching for a healthy vegan quinoa bowl that’s filling, colorful, and incredibly satisfying, this recipe checks every box. This Vegan Quinoa Buddha Bowl combines fluffy quinoa, roasted sweet potatoes, crispy chickpeas, and vibrant greens like broccoli, spinach, and kale — all tied together with a creamy vegan yogurt dressing that adds tang and richness without overpowering the bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Garden, Mediterranean
Servings 4

Ingredients
  

For the Quinoa Bowl

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 large sweet potato peeled and cubed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 1 cup fresh spinach
  • 1 cup chopped kale
  • Olive oil for roasting
  • Salt and black pepper to taste

For the Creamy Vegan Yogurt Dressing

  • ½ cup plain vegan yogurt
  • 1 –2 tablespoons water to thin
  • Salt to taste
  • Black pepper to taste
  • Optional flavor boosters if you normally use them: lemon juice, garlic powder, or herbs — but the base recipe works beautifully as written.

Instructions
 

Step 1: Cook the Quinoa

  • Rinse quinoa thoroughly under cold water. Add quinoa and water to a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside.

Step 2: Roast the Sweet Potatoes and Chickpeas

  • Preheat oven to 400°F (200°C).
  • Spread cubed sweet potatoes and chickpeas onto a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are lightly crisp.

Step 3: Cook the Broccoli

  • Steam or lightly sauté broccoli until bright green and just tender. Avoid overcooking to maintain texture and nutrients.

Step 4: Prepare the Greens

  • Roughly chop the kale and spinach. If desired, lightly massage the kale with a few drops of olive oil to soften it. Spinach can be used fresh.

Step 5: Make the Creamy Vegan Yogurt Dressing

  • In a small bowl, whisk vegan yogurt with water until smooth and pourable. Season with salt and black pepper. Adjust thickness as needed.
Keyword buddha bowl, quinoa