Southwestern Buddha Bowl

Southwestern Buddha Bowl

This sweet, smoky, spicy vegan Southwestern Buddha Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!
Course Main Course
Cuisine vegan, gluten free
Keyword Southwestern bowl, vegan Buddha bowl, Vegan Burrito Bowl
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 178kcal
Author Willow Moon


Roasted vegetables

  • 1 1/2 cups sliced sweet potato
  • 1 1/2 cups zucchini and yellow squash
  • 3/4 cup sliced red pepper
  • 3/4 cup sliced red onion
  • drizzle of olive oil
  • salt and pepper
  • pinch of oregano


For bowls


  • Preheat oven to 450°.
  • Quinoa: Rinse quinoa thoroughly. Place water and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes.
  • Roasted vegetables: Place sliced vegetables in a baking dish. Drizzle olive oil over vegetables. Sprinkle salt, pepper, and oregano on top. Roast at 450° for 15-20 minutes*, or vegetables are cooked through and browned.
  • Maple Chipotle Black Beans: Place black beans, vegetable broth, chipotle, maple syrup, and tamari in a pan. Cook on medium heat until liquid is dissolved.
  • Bowls: Place spinach, quinoa, roasted vegetables, and maple chipotle black beans in bowls. Drizzle chipotle dressing on top.


Roasting time depends on how thick you cut the vegetables.


Calories: 178kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 486mg | Potassium: 599mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6775IU | Vitamin C: 34.2mg | Calcium: 66mg | Iron: 2.8mg