Vegan Buddha Bowl Recipe with Beet Hummus and Tahini Sauce

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There are so many flavors in this Vegan Buddha Bowl that you will love it! Cooked grains and roasted chickpeas and vegetables are topped with a homemade beet hummus, avocado, and tahini sauce.  It is packed with flavor!

Buddha bowls are a macro bowl full of grains, vegetables, and greens. They are sometimes topped with seeds and nuts. They are sometimes referred to as hippie bowls or grain bowls.

Vegan Buddha Bowl Ingredients

To make this healthy grain bowl recipe, you will need the following ingredients (go to the full recipe below for detailed amounts and instructions):

• Freekeh: this is a grain similar to quinoa or farro. It is available from Bob’s Red Mill, Whole Foods or online.
• Cooked beets: you can cook your own but these save a ton of time.
• Broccolini: this baby broccoli has smaller florets and longer, thin stalks. You can use regular broccoli if you cannot find broccolini. 
• Butternut squash: about 1/2 a butternut squash
• Arugula
• Avocado
• Chickpeas: to make the hummus. Chickpeas are so versatile, you can even use them to make edible cookie dough.
• Ground cumin
• Agave Nectar: to add a little sweetness to the sauce
• Tahini: to finish the hummus and tahini sauce
• Nigella seeds: as garnish to finish off the buddha bowl
• Olive oil, lemon, salt, pepper, water: necessary ingredients for all parts of this recipe

How to Make a Buddha Bowl

1. Preheat the oven to 425ºF.
2. Cook the freekeh. Put the freekeh into a large saucepan and cover it with plenty of cold water. Bring the pan to the boil and cook for 25 minutes or until tender.
3. Cook the beets and squash. Add the beets and cubed butternut squash to a baking tray, drizzle with the olive oil and season with salt and pepper. Put the tray in the oven and set a timer for ten minutes. Once the beets and butternut squash have been cooking for ten minutes, take the tray out of the oven. Add the chickpeas to the tray, sprinkle the cumin over the chickpeas and butternut squash. Put the broccolini on top of the vegetables and return the tray to the oven for a further 10 minutes.
4. Make the beet hummus. Add the beets, chickpeas, tahini, lemon juice, ground cumin, olive oil and cold water to a food processor. Blitz until smooth and add seasoning to taste.
5. Make the tahini sauce. Put the tahini, olive oil, lemon juice, agave nectar and a pinch of salt into a small bowl. Whisk together and add cold water a tablespoon at a time until you have a pourable consistency.
6. Arrange the buddha bowl. Add a large spoonful of the cooked freekeh surrounded by the cooked vegetables, beet hummus, arugula and avocado. Pour over the tahini sauce and sprinkle with the nigella seeds. Enjoy!

Tips for Macro Bowl Recipes

• This Buddha bowl can be enjoyed hot or cold.
• Alternatives to Freekeh are quinoa, couscous or brown rice. 
• Common allergens are wheat (freekeh) and sesame (tahini).

Storage Instructions for Grain Bowls

The Buddha bowl ingredients will keep fresh in the fridge for two days. Do not freeze this recipe.

Vegan Buddha Bowl

Author: Emily Pecoraro

There are so many flavors in this Vegan Buddha Bowl that you will love it! Cooked grains and roasted chickpeas and vegetables are topped with a homemade hummus, avocado, and tahini sauce.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Vegetarian

Cuisine American

Servings 4

Calories 1215 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups freekeh rinsed and drained
• ▢ 5 beets cooked and cut into wedges
• ▢ 1 bundle broccolini
• ▢ 4 cups butternut squash cubed
• ▢ 15 ounces chickpeas cooked and drained
• ▢ 2 cups arugula
• ▢ 1 avocado thinly sliced
• ▢ 2 teaspoons ground cumin
• ▢ 2 tablespoons olive oil
• ▢ pinch salt and pepper
• ▢ 2 teaspoons nigella seeds

For the Beet Hummus

• ▢ 5 beets cooked, drained and roughly chopped
• ▢ 15 ounces chickpeas cooked and drained
• ▢ 2 tablespoons tahini
• ▢ 1 lemon juiced
• ▢ 2 teaspoons ground cumin
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons cold water
• ▢ pinch salt

For the Tahini Sauce

• ▢ 2 tablespoons tahini
• ▢ 2 tablespoons olive oil
• ▢ 1/2 lemon juiced
• ▢ 1 teaspoon agave nectar
• ▢ pinch salt
• ▢ 3-4 tablespoons cold water

Instructions

 

• Preheat the oven to 425ºF.
• Put the freekeh into a large saucepan and cover it with plenty of cold water. Bring the pan to the boil and cook for 25 minutes or until tender.
• Add the beets and cubed butternut squash to a baking tray, drizzle with the olive oil and season with salt and pepper.
• Put the tray in the oven and set a timer for ten minutes.
• Meanwhile make the beet hummus by adding the beets, chickpeas, tahini, lemon juice, ground cumin, olive oil and cold water to a food processor. Blitz until smooth and add seasoning to taste.
• Once the beets and butternut squash have been cooking for ten minutes, take the tray out of the oven.
• Add the chickpeas to the tray, sprinkle the cumin over the chickpeas and butternut squash. Put the broccolini on top of the vegetables and return the tray to the oven for a further 10 minutes.
• To make the dressing, put the tahini, olive oil, lemon juice, agave nectar and a pinch of salt into a small bowl. Whisk together and add cold water a tablespoon at a time until you have a pourable consistency.
• Arrange the buddha bowl by adding a large spoonful of the cooked freekeh surrounded by the cooked vegetables, beet hummus, arugula and avocado. Pour over the tahini sauce and sprinkle with the nigella seeds. Enjoy!

Nutrition

Serving: 1Calories: 1215kcalCarbohydrates: 174gProtein: 48gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gSodium: 296mgPotassium: 2581mgFiber: 42gSugar: 41gVitamin A: 16148IUVitamin C: 116mgCalcium: 375mgIron: 14mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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