Grilled Veggie Vegan Buddha Bowl
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The Green Vegan Buddha Bowl is filled with grilled veggies, green tahini sauce, avocado & quinoa for a healthy, filling meal that’s also gluten free!
Spring has arrived and grilling season is here!
I’m not going to lie, I own 4 grills. An indoor grill, a tabletop outdoor grill, a rolling “tailgate” grill and a fancy new Char-Broil infrared grill.
To say I enjoy grilling would be an understatement!
While I do love to grill up some steaks, burgers and brats, I also REALLY love to grill veggies!
From Grilled Veggie Skewers to Grilled Vegetable Lo Mein to Grilled Vegetable Italian Paninis, I’m always looking for a ways to incorporate grilled vegetables into new recipes on the blog in the spring and summer!
For this recipe, I grilled up all of my favorite green spring veggies, then tossed them on top of quinoa and added some of my other favorite greens, like avocado, edamame and green tahini sauce!
I shared the recipe for Green Tahini Sauce earlier this week to rave reviews on social media!
This sauce is healthy, vegan, delicious, and SO easy to make! It’s the perfect topping for this Green Vegan Buddha Bowl!
Grilled Veggie Vegan Buddha Bowl Ingredients
- ½ lb fresh asparagus (trimmed & chopped into 1 inch pieces)
- 1 green bell pepper (cut into 1” cubes)
- 2 zucchinis (sliced)
- 2 tbsp olive oil
- 1 tbsp steak seasoning
- 1 cup quinoa (uncooked)
- 1 avocado (diced)
- 1 cup edamame beans
- ½ cup pistachios (crushed)
- 1 cup green tahini sauce (click link for recipe)
Grilled Veggie Vegan Buddha Bowl Instructions
Preheat a grill or grill pan to medium-high heat.
Toss the asparagus, bell pepper and zucchini with the olive oil and steak seasoning.
Place the veggies in a veggie grill basket, or directly onto a grill pan, and grill for 5-6 minutes, tossing after 2-3 minutes.
While the veggies are grilling, prepare the quinoa according to package directions.
Once the veggies are grilled and quinoa is cooked, assemble the bowls by dividing the quinoa between 2-4 bowls. Top with the grilled veggies, avocado, edamame beans, pistachios and green tahini sauce.
These are perfect for lunch, dinner or to use for meal prep!
Looking for another great buddha bowl recipe? You have to try this Thai Peanut Sweet Potato Buddha Bowl, it’s so flavorful and easy to make!
Grilled Veggie Vegan Buddha Bowl
Ingredients
- ½ lb fresh asparagus, trimmed & chopped into 1 inch pieces
- 1 green bell pepper, cut into 1 inch cubes
- 2 zucchinis, sliced
- 2 tbsp olive oil
- 1 tbsp steak seasoning
- 1 cup quinoa, uncooked
- 1 avocado, diced
- 1 cup edamame beans
- ½ cup pistachios, crushed
- 1 cup green tahini sauce, click link for recipe
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Toss the asparagus, bell pepper and zucchini with the olive oil and steak seasoning.
- Place the veggies in a veggie grill basket, or directly onto a grill pan, and grill for 5-6 minutes, tossing after 2-3 minutes.
- While the veggies are grilling, prepare the quinoa according to package directions.
- Once the veggies are grilled and quinoa is cooked, assemble the bowls by dividing the quinoa between 4 bowls.
- Top with the grilled veggies, avocado, edamame beans, pistachios and green tahini sauce.
Nutrition Facts
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