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    Home

    Rainbow Buddha Bowl with Tahini Dressing

    February 27, 2017 By Rene Leave a Comment

    This Rainbow Buddha Bowl with Tahini Dressing is the perfect vegan and gluten free lunch or dinner. Perfect for meal prepping!

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    Rainbow Buddha Bowl with Tahini Dressing | VEGAN + GF | ThisSavoryVegan.com

    Close your eyes and imagine a meal that is filled with plentiful and colorful veggies, healthy grains and delicious oven roasted potatoes. You know what you get? This Rainbow Buddha Bowl with Tahini Dressing.

    This bowl combines everything you could want in a meal (and it doesn't hurt that it looks super pretty).

    Rainbow Buddha Bowl with Tahini Dressing | VEGAN + GF | ThisSavoryVegan.com

    And to top it all off is a creamy, flavorful tahini dressing that takes minutes to put together.

    This bowl is perfect for meal prepping - get all of the ingredients ready on Sunday and you will have a week's worth of lunches ready to go.

    Need some more bowl inspo? Check out my Ultimate Vegan BBQ Bowls or Mexican Buddha Bowls.

    Rainbow Buddha Bowl with Tahini Dressing | VEGAN + GF | ThisSavoryVegan.com
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    5 from 1 vote

    Rainbow Buddha Bowl with Tahini Dressing

    This Rainbow Buddha Bowl with Tahini Dressing is the perfect vegan and gluten free lunch or dinner. Perfect for meal prepping!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4

    Ingredients

    FOR THE TAHINI DRESSING

    • ¼ cup tahini
    • 2 tablespoon soy sauce or tamari
    • ¼ teaspoon ground ginger
    • 1 clove garlic diced
    • 1-2 tablespoon sriracha to taste
    • ½ lemon juiced
    • salt to taste
    • ¼ cup water to thin out dressing

    FOR RAINBOW BOWL

    • 1 lb potatoes sliced in bite-sized pieces
    • 1 teaspoon olive oil
    • 1 tablespoon dried oregano
    • 1 tablespoon garlic powder
    • 2 cups cooked quinoa
    • 1 can cannellini beans drained and rinsed
    • 4 cups baby spinach
    • ½ red onion julienned
    • 6 small sweet peppers or 1 bell pepper, julienned
    • ½ cup matchstick carrots
    • ½ cup purple cabbage
    • 1 jalapeño sliced in rounds (optional)

    Instructions

    • Combine dressing ingredients in a bowl and stir to combine. Place in the fridge until ready to use.
    • Preheat oven to 450 degrees. Line a baking sheet with foil and coat with non-stick spray. Place potatoes on the baking sheet and coat with olive oil, garlic powder and oregano. Toss to combine. Place in the oven for 30 minutes, flipping halfway through.
    • Heat up quinoa and beans in a pan over the stove or in a bowl in the microwave.
    • To assemble: In 4 bowls layer spinach, quinoa, potatoes, beans, red onion, peppers, carrots, cabbage and jalapeños. Top with dressing and serve.

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    Rainbow Buddha Bowl with Tahini Dressing | VEGAN + GF | ThisSavoryVegan.com
    « Baked Potato Wedges with Pesto Hummus
    Vegan Veggie Pita Pizzas »

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    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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