By Devi Poojari
January 2, 2026
Hearty, flavourful and packed with vegetables—this plant-based Buddha bowl is a delicious lunch or dinner option for those looking to include wholesome ingredients in their diet using innovative recipes. This versatile preparation is also a great reason to explore meal prepping in advance as well as include ingredients that are in season.
1.5 cups cooked quinoa 1 sweet potato, boiled ½ radish, chopped 1 small carrot, sliced thinly 1 cup romaine lettuce, shredded ¼ cup red cabbage, shredded 1 tablespoon sesame seeds Juice of 1 lemon 2 tablespoons olive oil 1 cup chickpeas, cooked 2 tablespoons tahini paste Salt and pepper, to taste
Peel and cube the sweet potato before setting aside while adding the quinoa to a serving bowl.
Top up with the sweet potato, chopped radish, sliced carrot as well as the shredded cabbage and lettuce.
Spread the cooked chickpeas across the surface of the bed of vegetables.
Combine the tahini paste, lemon juice, olive oil, salt and pepper in a separate bowl before drizzling generously over the vegetable, protein and quinoa.
Mix well to combine and eat cold or at room temperature.