If you’re looking for a healthy, satisfying, and incredibly nutritious meal, look no further than this Lentil and Quinoa Buddha Bowl. Packed with protein, fiber, and tons of vitamins, this bowl is perfect for lunch, dinner, or meal prep.

The combination of quinoa, lentils, and roasted veggies makes it a complete meal that is not only good for you but also bursting with flavor.

I first discovered Buddha bowls when I was looking for ways to incorporate more plant-based meals into my diet. I loved how they combined grains, vegetables, and protein in one dish.

After experimenting with different ingredients, I came up with this version, which is both filling and versatile. It’s one of my go-to meals whenever I want something quick, healthy, and customizable.

Here’s a recipe that’s easy to make and perfect for any occasion. Plus, it’s fully plant-based and gluten-free, so it’s great for anyone with dietary restrictions.

Why You’ll Love This Recipe

Nutritious and Filling: The combination of quinoa and lentils provides a great balance of plant-based protein and fiber, while the roasted veggies add antioxidants and essential vitamins.
Versatile: You can switch up the vegetables or toppings based on what you have available or your preferences, making this bowl easy to customize.
Easy to Make: With a few simple ingredients and a quick cooking method, you can prepare a healthy meal in under an hour.
Meal Prep-Friendly: This Buddha bowl is perfect for meal prep, as it stores well in the fridge for a few days and can be easily packed for lunch or dinner.
Full of Flavor: The combination of the earthy lentils, nutty quinoa, and roasted veggies is enhanced with a light drizzle of tahini dressing, making every bite satisfying and flavorful.

Ingredients

For the Buddha Bowl:

1 cup quinoa
1 cup cooked lentils (green or brown lentils work well)
1 cup sweet potato, peeled and cubed
1 cup chickpeas, drained and rinsed (or cooked)
2 cups kale or spinach, chopped
1 tablespoon olive oil (for roasting vegetables)
Salt and pepper, to taste
1 avocado, sliced (for garnish)
Sesame seeds, for garnish
Fresh cilantro or parsley, chopped (optional)

For the Tahini Dressing:

¼ cup tahini
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon olive oil
1 tablespoon maple syrup (or honey)
1 garlic clove, minced
2-3 tablespoons water (to thin the dressing)
Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Quinoa and Lentils

Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
Cook the Lentils: If you’re using pre-cooked lentils, you can skip this step. Otherwise, rinse 1 cup of dry lentils and add them to a saucepan with 3 cups of water. Bring it to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender but still hold their shape. Drain any excess water.

Step 2: Roast the Vegetables

Prepare the Sweet Potatoes and Chickpeas: Preheat your oven to 400°F (200°C). Peel and cube 1 cup of sweet potato. Spread the sweet potatoes and 1 cup of chickpeas on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the Vegetables: Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crispy on the edges, and the chickpeas are golden and crispy.

Step 3: Prepare the Tahini Dressing

Mix the Ingredients: In a small bowl, combine ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon maple syrup (or honey), and the minced garlic.
Thin the Dressing: Add 2-3 tablespoons of water to the tahini mixture to thin it out to a drizzling consistency. Stir until smooth, and season with salt and pepper to taste.

Step 4: Assemble the Buddha Bowl

Layer the Ingredients: In each serving bowl, layer a scoop of quinoa, a portion of cooked lentils, roasted sweet potatoes, and crispy chickpeas. Add a handful of fresh chopped kale or spinach to each bowl.
Add Toppings: Garnish with sliced avocado, sesame seeds, and a drizzle of tahini dressing. Optionally, you can sprinkle fresh herbs like cilantro or parsley for an added burst of flavor.

Step 5: Serve and Enjoy

Serve the Buddha bowls immediately or refrigerate them for later. This dish is perfect for meal prep – simply store each bowl in an airtight container in the fridge for up to 4 days.

Variations

Swap the Veggies: If sweet potatoes aren’t your thing, you can replace them with roasted cauliflower, Brussels sprouts, or even zucchini. The key is to roast the vegetables to bring out their natural sweetness and texture.
Add More Protein: For an added protein boost, try topping the bowl with a poached egg, grilled chicken, or tempeh. You could also use edamame or roasted tofu in place of chickpeas.
Make It Spicy: If you like a bit of heat, sprinkle some red pepper flakes or drizzle some sriracha sauce over the bowl before serving. It adds a nice contrast to the creamy tahini dressing.
Different Grains: While quinoa works beautifully in this recipe, feel free to use other grains like brown rice, farro, or bulgur. Just make sure to cook them according to package instructions.

Frequently Asked Questions

1. Can I make this Buddha bowl ahead of time?

Yes! This bowl is perfect for meal prep. You can cook the quinoa, lentils, and roast the vegetables in advance. Store everything separately in airtight containers in the fridge, and assemble the bowls when you’re ready to eat. The tahini dressing can also be made ahead and stored in the fridge for up to a week.

2. Can I use canned lentils instead of cooking them from scratch?

Absolutely! Canned lentils are a great time-saver. Just make sure to drain and rinse them thoroughly before adding them to the bowl.

3. Is this recipe vegan?

Yes, this recipe is entirely plant-based and vegan. The tahini dressing adds a creamy texture without the need for dairy, and all the ingredients are vegan-friendly.

How to Serve

This Lentil and Quinoa Buddha Bowl is incredibly versatile. You can enjoy it as a light lunch or a hearty dinner. Pair it with a simple side of roasted vegetables or a fresh green salad for extra nutrition.

The tahini dressing is key to tying everything together, adding a creamy, nutty flavor that complements the earthy quinoa and lentils perfectly.

You can also customize the bowl with your favorite toppings. For a fun twist, serve the Buddha bowl in a large platter and let everyone assemble their own bowls with their favorite ingredients. This makes for a great meal at gatherings or family dinners.