Vegan Buddha Bowl Recipe with Beet Hummus and Tahini Sauce

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 health grains, vegetables, and greens. They are sometimes topped with seeds and nuts. They are sometimes referred to as hippie bowls or grain bowls.

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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

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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.

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Ingredients

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

For the Beet Hummus

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

For the Tahini Sauce

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

Instructions

1. Preheat the oven to 425ºF.
2. 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. Add the beets and cubed butternut squash to a baking tray, drizzle with the olive oil and season with salt and pepper.
4. Put the tray in the oven and set a timer for ten minutes.
5. 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.
6. Once the beets and butternut squash have been cooking for ten minutes, take the tray out of the oven.
7. 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.
8. 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.
9. 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 Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 919Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 158mgCarbohydrates: 118gFiber: 34gSugar: 19gProtein: 30g

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