A hearty and healthy Roasted Sweet Potato and Broccoli Buddha bowl topped with a delicious Maple Tahini Dressing: The perfect flavorful Vegan meal! Made with quinoa, this lunch bowl is gluten-free too!

After making that Thai Peanut Sweet Potato & Chicken Buddha Bowl some time ago, I just got way obsessed with the whole sweet potato and peanut sauce combo. I made it for lunch every day for a week straight and actually stared running low on peanut butter!

So when I saw that jar of tahini at the back of my fridge, I just knew what my lunch plans for the next day would be.

A healthy sweet potato quinoa broccoli buddha bowl with maple tahini sauce for a vegan meal prep lunch option!

Sweet Potato and Broccoli Buddha Bowl

Buddha bowls are one of the most customizable meal prep options out there, so for this version I decided to go vegan and make it with roasted sweet potato and broccoli over a base of quinoa.

Any grain would work here – brown or long grain rice go well too – but I picked the quinoa to add in a little extra protein to this buddha bowl. Also gave me a “without rice” and gluten-free version under my belt.

Okay I just realized quinoa is a seed and not a grain, but oh well.

Maple Syrup & Tahini Dressing

Now let’s talk about that beautiful sauce!

This creamy dressing is made with runny tahini, maple syrup, lemon juice, minced garlic and optional (but really recommended) crushed red pepper flakes with some water to thin it out.

To make it a little healthier, even though there really isn’t as much maple syrup in there, I went for a naturally-sweetened version from Lakanto. It uses monk-fruit sweetener and is sugar-free.

Made with simple ingredients, this healthy thai buddha bowl uses roasted sweet potato, broccoli and quinoa to make a salad which is then topped with a creamy lemon tahini dressing sweetened with maple.

How to make this Roasted Vegetables Buddha Bowl

Spread the ingredients for the buddha bowl: chopped broccoli, sweet potato and onions evenly on a baking sheet, drizzle on some olive oil, season with garlic powder, chili powder, cumin, salt and pepper, and roast in the oven for about 15 minutes at 350°F.
Stir together the ingredients for the sauce.
Combine the quinoa, roasted veggies and sauce in a LARGE (buddha) bowl and dig in!

Can you make this ahead of time?

Yes, meal prep this roasted sweet potato and broccoli buddha bowl for a vegan protein-packed lunch. You can keep it for up to 3-4 days in the fridge in an airtight container. Keep the maple-tahini dressing and the bowl components separate though, and add the sauce over the buddha bowl when its time to serve!

The combination of that sauce with the very roasted veggies was so good, I’ve found my second love. Tahini really is such a hidden gem!

Try this buddha bowl for your next vegan or vegetarian meal prep lunch and you’re going to be just as hooked as I am!

An easy and healthy sweet potato nourish bowl with roasted broccoli and a maple garlic tahini dressing that’s a flavorful and delicious lunch packed with whole ingredients and without rice.

More Sweet Potato Bowls!