The Ultimate Sheet Pan Vegan Buddha Bowl: Easy, Flavorful, and Meal Prep Ready

This Vegan Buddha Bowl is a vibrant, easy-to-make sheet pan recipe bursting with crunchy caramelized vegetables, perfectly crispy chickpeas, and tender baked tofu, all brought together with a luscious, spicy harissa tahini dressing. It’s a nourishing, plant-based meal that’s incredibly satisfying and endlessly customizable to suit your taste and whatever fresh produce you have on hand.

Crafting a delicious and wholesome meal doesn’t have to be complicated, especially when you harness the power of sheet pan cooking. This particular vegan Buddha bowl embraces the rich flavors of fall and winter, featuring a delightful combination of sweet-savory roasted Brussels sprouts, crisp apples, and tender red onions. To round out the bowl, we add savory baked tofu and crunchy chickpeas, then elevate the texture with homemade kale chips. The final touch, a creamy and spicy harissa tahini dressing, truly ties all these incredible elements together, creating a symphony of flavors and textures in every bite. The best part? This entire impressive meal comes together with minimal effort, utilizing just three sheet pans in your oven for a streamlined cooking and cleanup process.

If you’re constantly seeking fresh, innovative, and mouthwatering vegan lunch or dinner ideas, look no further than the versatility of a bowl! Beyond this fantastic recipe, explore other exciting options like these refreshing vegan poke bowls or my zesty vegan burrito bowls. They all offer a diverse range of plant-based deliciousness.

Why You’ll Adore This Vegan Buddha Bowl Recipe

• Explosion of Flavor and Texture. This vegan Buddha bowl is a true culinary masterpiece, meticulously designed to offer a nourishing blend of mouthwatering flavors and captivating textures. Every ingredient plays a crucial role, from the tender, deeply roasted vegetables and sweet caramelized apples to the savory baked tofu and the satisfying crunch of homemade kale chips. It’s a harmonious balance that ensures every spoonful is an exciting discovery.
• Effortless Sheet Pan Cooking. Say goodbye to multiple pots and pans! The beauty of this Buddha bowl lies in its simplicity. You’ll roast all your veggies, chickpeas, and tofu on sheet pans, transforming cooking into a quick, easy, and almost hands-off experience. This method not only simplifies the cooking process but also makes cleanup an absolute breeze, giving you more time to enjoy your delicious creation.
• Perfect for Meal Prepping. Life gets busy, and having healthy meals ready to go is a game-changer. This recipe is inherently meal prep-friendly. You can cook all the components—the roasted vegetables, crispy chickpeas, and baked tofu—ahead of time and store them separately in airtight containers. This allows you to assemble fresh, satisfying Buddha bowls for effortless lunches or dinners throughout the entire week, always having a wholesome option at your fingertips.

Essential Ingredients for Your Buddha Bowl

At its core, a Buddha bowl is built upon five fundamental components: a base of whole grains or legumes, a generous assortment of vegetables, a protein source, a flavorful dressing, and often some delightful toppings. Below are some detailed notes on the specific ingredients you’ll need to create these incredibly flavorful vegan Buddha bowls. For a complete and printable list of quantities, remember to scroll down to the comprehensive recipe card.

• Brussels Sprouts – These miniature cabbages caramelize beautifully when roasted, offering a slightly sweet and nutty flavor. If Brussels sprouts aren’t your preference, you can easily substitute them with other hearty vegetables that have a similar roasting time, such as chopped bell peppers, carrots, or even small baby potatoes. Ensure they are cut to a similar size for even cooking.
• Red Onion – Red onion adds a touch of sweetness and a vibrant color when roasted. Its distinct flavor mellows wonderfully in the oven. While red onion is recommended, you can also use other types like yellow onion or shallots for a slightly different, but still delicious, aromatic base.
• Apples – Roasting apples alongside the vegetables introduces a fantastic sweet counterpoint and a soft, tender texture. Choose firm apple varieties that hold their shape well during baking, such as Pink Lady, Braeburn, or Honeycrisp, to prevent them from becoming too mushy.
• Olive Oil – A good quality extra virgin olive oil is key for roasting, helping the vegetables caramelize and develop a rich flavor. You can also opt for another preferred high-heat cooking oil if desired.
• Maple Syrup – Maple syrup serves a dual purpose here: it adds a lovely sweetness and aids in the caramelization of the Brussels sprouts, apples, and onions, enhancing their natural flavors. If you don’t have maple syrup, a touch of honey (if not strictly vegan) or a sprinkle of brown sugar can also work.
• Chickpeas – Canned chickpeas are incredibly convenient for this recipe. Remember to thoroughly drain and rinse them to remove excess sodium and improve their texture. Most importantly, pat them very dry before roasting; this crucial step ensures they crisp up beautifully in the oven, adding a satisfying crunch to your bowl.
• Tofu – Extra-firm tofu is the ideal choice for its ability to hold shape and achieve a desirable firm texture when baked. Before cubing, it’s essential to press the tofu block to remove excess liquid. This can be done by wrapping it in paper towels and placing a weighty pan on top for about 20-30 minutes. For more detailed guidance and helpful tips on achieving the most delicious tofu, refer to my comprehensive guide: How to Cook Tofu 101.
• Liquid Aminos – This fantastic vegan substitute for soy sauce imparts a rich, savory umami depth to both the tofu and chickpeas, significantly boosting their flavor profile. Tamari is another excellent gluten-free alternative.
• Cornstarch – Coating the tofu cubes lightly with cornstarch is a secret weapon for achieving that coveted golden brown and crispy exterior during baking, providing a delightful textural contrast.
• Seasonings – A carefully selected blend of spices is vital for flavor. You’ll need fresh thyme sprigs (for the roasted veggies), garlic powder, onion powder, paprika, salt, and black pepper to season the various components of your bowl.
• Kale – Transform ordinary kale into delightful, crunchy kale chips by tossing it with a bit of olive oil, salt, and pepper before baking. These add a wonderful crisp texture and a boost of nutrients to your Buddha bowl.
• Harissa Tahini Dressing – This spicy and creamy dressing is the star that binds all the flavors together. It’s made from smooth tahini, vibrant harissa powder, fresh lime (or lemon) juice, garlic powder, salt, and pepper. If harissa powder is unavailable, you can use harissa paste. Be cautious with paste, however; start with a very small amount, taste, and add more gradually as its intensity can vary greatly between brands.

Simplified Steps: How to Make These Vegan Buddha Bowls

While this plant-based bowl involves a few distinct components, the overall process is surprisingly quick and straightforward, especially with the sheet pan method. For a visual guide, be sure to watch this short video overview, and follow the step-by-step instructions below. Detailed, printable instructions are available in the recipe card further down the page.

• Roast the Brussels Sprouts, Apples, and Onions. Begin by preheating your oven to 400ºF (200°C). On a parchment-lined or greased baking sheet, combine the halved Brussels sprouts, red onion wedges, and cubed apples. Drizzle generously with olive oil and maple syrup, then season with salt and pepper. Add a few sprigs of fresh thyme for aromatic depth. Toss everything until well coated. Arrange the Brussels sprouts cut-side down for optimal caramelization. Roast for 30-35 minutes, stirring occasionally, until the apples are tender, onions are soft, and sprouts are beautifully caramelized. Once done, set this pan aside.
• Prepare the Chickpeas and Tofu. While the first pan is roasting, prepare your second sheet pan. Arrange the pressed, cubed tofu and dried chickpeas on opposite sides of a separate parchment-lined baking sheet. Season both with garlic powder, onion powder, paprika, sea salt, and black pepper. Crucially, add the cornstarch only to the tofu and toss to ensure each cube is lightly coated for extra crispiness.

• Bake Everything to Perfection. When your Brussels sprouts, apples, and onions have approximately 20 minutes of roasting time remaining, introduce the pan with the tofu and chickpeas into the oven. Continue baking for these final 20 minutes. Halfway through (at the 10-minute mark), remember to flip the tofu cubes to ensure even browning and stir the chickpeas to make them uniformly crispy.
• Crispy Kale Chips. On a third baking sheet (or use an empty rack after other items are done), massage the torn kale leaves with olive oil, a pinch of salt, and black pepper until well coated. Spread the kale out in a single layer. Place this pan into the oven for the final 5-10 minutes of cooking time for the other ingredients. Keep a close eye on the kale chips as they can burn quickly; they are done when crisp. If your oven doesn’t have three racks, you can bake the kale chips immediately after the vegetables and proteins have finished cooking.

• Whip Up the Harissa Tahini Dressing. While everything is roasting, prepare the star dressing. In a medium bowl, whisk together all the ingredients for the harissa tahini dressing until completely smooth and creamy. Adjust the consistency with a little more water if needed, and taste to adjust seasoning or spice level.
• Assemble and Enjoy Your Bowls. Once all your components are cooked and ready, it’s time to build your masterpieces! Divide the crispy kale chips, roasted vegetables (Brussels sprouts, apples, onions), and baked proteins (tofu and chickpeas) evenly among your serving bowls. Drizzle generously with the vibrant harissa tahini dressing, and prepare to dig into a truly satisfying and delicious vegan meal.

Top Tips for a Perfectly Balanced Buddha Bowl

Achieving Buddha bowl perfection is easy with these helpful tips:

• Achieve Crispy Brussels Sprouts. For those delightfully crispy edges on your Brussels sprouts, always place them cut-side-down directly onto the baking sheet. This direct contact with the hot surface allows them to get a beautiful, deep brown sear and a wonderfully tender interior. Avoid overcrowding the pan to ensure proper air circulation and crispiness.
• Master Your Meal Prep. The key to enjoying Buddha bowls throughout the week is smart preparation. Cook and refrigerate each component (roasted veggies, chickpeas, tofu, and dressing) in separate airtight containers. This prevents sogginess and keeps everything tasting fresh. Assemble your bowl just before you’re ready to eat for the best experience.
• Elevate with Creative Garnishes. Don’t underestimate the power of a good garnish! I love adding a handful of crunchy pecans and a sprinkle of sweet, jewel-like pomegranate seeds to my vegan Buddha bowls for extra texture and a burst of flavor. Feel free to get creative with your toppings – toasted seeds, fresh herbs, or a squeeze of fresh lime can all enhance the meal.

Exciting Buddha Bowl Variations to Explore

One of the most wonderful aspects of Buddha bowls is their incredible versatility. They are super customizable, allowing you to adapt them to your cravings, dietary needs, or what’s seasonally available. Here are some easy variation ideas to inspire you:

• Seasonal Vegetable Swaps. Feel free to change up the vegetables in your vegan Buddha bowl based on what’s in season or what you have on hand. Roasted butternut squash, sweet potato, asparagus, cauliflower florets, or even bell peppers and zucchini are excellent choices. Adjust roasting times as needed for different veggies.
• Diverse Protein Options. While tofu is fantastic, you can easily swap it for other plant-based proteins. Tempeh, seitan, or even a mix of different beans (like black beans or kidney beans) can provide a delicious and satisfying protein boost.
• Experiment with Dressings. If you’re looking for a different flavor profile, try topping these bowls with an alternative dressing. A milder option like the sesame tahini dressing from this kale salad recipe would be lovely. Alternatively, the tangy honey mustard dressing found in this crispy tofu salad would also be a delicious complement.
• Add a Hearty Grain Base. To make your Buddha bowl even more substantial and filling, consider adding a base of whole grains. Cooked quinoa, brown rice, farro, or even couscous can provide a wonderful foundation for all the delicious roasted components.

Meal Prep and Storage Tips for Leftovers

This recipe is perfectly suited for meal prepping, ensuring you have healthy and delicious options readily available throughout your week. By preparing components in advance, you save precious time during busy days.

• Refrigerate for Freshness. To meal prep your Buddha bowls, cook all the individual ingredients – the roasted Brussels sprouts, apples, onions, crispy chickpeas, baked tofu, and harissa tahini dressing – and then store them separately in individual airtight containers. When stored correctly, all these components will remain fresh and delicious in the refrigerator for approximately one week. This method keeps textures optimal until assembly.
• Serving Options. Enjoy your prepared Buddha bowls either cold for a refreshing lunch, or gently warm up the roasted ingredients in the oven or microwave for a cozy dinner. The versatility makes them perfect for any preference.
• Kale Chip Crispness. For the absolute best crispiness, I highly recommend making the kale chips fresh just before you’re ready to assemble and eat your bowls. However, if you don’t mind a slightly softer texture, you can bake them in advance as well, or even use fresh, raw kale for a different crunch.
• Freezing is Not Recommended. Unfortunately, most of the components of this Buddha bowl recipe do not freeze well. While the harissa tahini dressing can be frozen, the roasted vegetables, chickpeas, and tofu tend to become soft, mushy, and less appetizing in texture once thawed and reheated. For this reason, I advise against freezing the main bowl ingredients.

More Irresistible Bowl Recipes

If you love the versatility and deliciousness of bowl meals as much as we do, be sure to explore these other fantastic recipes from our collection:

• Flavorful Vegan Sushi Rice Bowl
• Spicy Korean (Gochujang) Tofu Rice Bowls
• Loaded Vegan Taco Salad Bowl with Zesty Lime Crema
• Aromatic Curried Satay Veggie Bowls

We hope you truly enjoy this incredible vegan Buddha bowl, friends! If you make this recipe, we’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so please also consider leaving a comment below and giving the recipe a rating. Thank you so much for your support!

Vegan Buddha Bowl

Servings: 4 servings

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

This vegan Buddha bowl recipe is filled to the brim with crisp caramelised winter veggies and tender baked tofu, drizzled with a creamy, spicy tahini dressing.

5 (from 8 ratings)

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Ingredients

Brussels Sprouts, Apples & Onions

• 1 pound Brussels sprouts, ends trimmed and outer leaves removed
• 1 medium red onion, cut in wedges
• 1 large apple, cored and cubed
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 teaspoon fine sea salt
• ¾ teaspoon ground black pepper
• 3-4 sprigs of thyme

Baked Tofu & Chickpeas

• 1 15 ounce can chickpeas, drained, rinsed and pat dry
• 1 16 ounce block tofu, pressed and cubed
• 1 tablespoon liquid aminos
• 2 tablespoon olive oils
• 2 teaspoons cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoon paprikas
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Kale Chips

• 1 whole bunch of kale, stems removed, torn, rinsed and pat try
• 2 teaspoons olive oil
• pinch of salt, add more after it’s done to taste
• 1/4 teaspoon ground black pepper

Harissa Tahini Dressing

• 1/4 cup tahini
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon harissa powder
• ¼ cup water
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon garlic powder

Instructions 

Brussels Sprouts, Apples & Onions

• Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.
  
• Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.
  
• Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You’ll want to watch it around the 30 minute mark that it doesn’t burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)

Baked Tofu & Chickpeas

• Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!
• Sprinkle over all of the seasoning ingredients (garlic powder, onion powder, paprika, sea salt, and black pepper) EXCEPT the cornstarch and coat to combine.
• Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn’t touching, and then lay out the chickpeas on the other side of the baking sheet. It’s okay if this touches.
• When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.

Kale Chips

• Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.
• Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.

Harissa Tahini Dressing & Put it All Together

• Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.
• Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!

Notes

When it comes to your kale chips, be sure to watch them carefully! Depending on the kale and how large you tear it, some may be done in 5 minutes, some in 10. I tested mine a few times and only once was a different type done before (about 8 minutes). Also be sure to under salt them. It’s better to add less salt than too much when it comes to kale chips. Remember they shrink up!

Pressing Tofu

If you don’t know how to press tofu, you can find the instructions in this blog post: How to Cook Tofu 101

To store: The components will keep in the refrigerator for about a week when stored separately in airtight containers. Buddha bowls can be eaten hot or cold. I do not recommend freezing this recipe.

Calories: 616kcal, Carbohydrates: 68g, Protein: 29g, Fat: 29g, Saturated Fat: 4g, Sodium: 1701mg, Potassium: 1113mg, Fiber: 16g, Sugar: 20g, Vitamin A: 4368IU, Vitamin C: 149mg, Calcium: 336mg, Iron: 8mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Dinner, Lunch

Author: Jessica Hylton