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Vegan Quinoa Buddha Bowl

Vegan Quinoa Buddha Bowl

Shana Thomas
If you're looking for a new vegan quinoa buddha bowl recipe then look no further. This clean healthy recipe has roasted veggies, quinoa (of course), avocado, and a delicious cashew cream sauce. It's perfect for breakfast, lunch or dinner. Mix and match with your favorite ingredients from brown rice, black beans, tahini sauce and more. 
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 145 kcal


Vegan Quinoa Buddha Bowl

  • 1/4 cup quinoa 
  • 1 handful cherry tomatoes
  • 1/4 cup brussel sprouts
  • 1/4 cup beets
  • 1 squash
  • 1 avocado
  • 1 handful cilantro any herbs will do
  • 2 Tbsp maple syrup
  • 2 Tbsp herbs
  • 3/4 cup onions
  • 3 Tbsp brown sugar

Cashew Cream Sauce

  • 1/2 cup raw cashews
  • 1/4-1/2 cup water
  • 1 Tbsp maple syrup*
  • 1/2 tsp vanilla extract*
  • 1/2 tsp Herbs*


  • First, we're going to add a 1/4 cup of quinoa that I’ve drained and rinsed. Now I'm going to add a tsp of vegan bullion, sea salt, and oregano. You want to bring that to a boil and simmer for about 20 minutes or so on medium heat depending on your stove. 
  • Roast brussel sprouts + beets at 350 degrees Fahrenheit until tender and sprinkle with maple syrup, sea salt, and herbs. Once cooled, top with roasted brussel sprouts and beets.
  • Sauté summer squash and onions + brown sugar for 10-15 minutes and a portion into the bowl.
  • Add your fresh veggies + seeds you chose above.
  • Drizzle with cashew cream.


  • *optional, to add more flavor depending on what you are using this for
  • You can add what you like to your Buddha bowl. Always try and include a protein, a good carb, and healthy fat for a wholesome meal.
Keyword Quinoa Buddha Bowl