Vegan Power Bowl with Lemon Tahini Dressing

  • Author: Sapana Chandra
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 bowls 1x
  • Category: Buddha Bowl
  • Method: Roasting
  • Cuisine: American


This delicious vegan power bowl with lemon tahini dressing makes the perfect wholesome plant-based meal. It’s loaded with green peas, roasted sweet potatoes, radishes, and avocado. So much to love in this bowl!



Roasted Sweet Potatoes

  • 1 sweet potato, diced
  • 1/2 tablespoon avocado oil
  • Sea salt and black pepper, to taste

Sauteed Green Peas

  • 1/2 cup green peas
  • 1 clove garlic, minced or grated
  • 1/2 tablespoon avocado oil
  • Sea salt and black pepper, to taste

Additional Bowl Ingredients

  • 3 handfuls of Spring mix greens
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1/4 cup sliced radishes
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons pepitas
  • 2 tablespoons hemp seeds
  • 1/4 cup Creamy Lemon Tahini Dressing


  1. Prepare the sweet potatoes. Preheat the oven to 425 F.  Add the diced sweet potato into a medium bowl and toss with the oil, salt, and pepper. Arrange on a baking sheet in a single layer and bake for 30-40 minutes, or until golden brown, flipping halfway.
  2. Prepare the green peas. In a medium skillet over low heat, warm the oil. Add the garlic and stir for a few minutes until the garlic is fragrant and slightly transparent. Increase the heat to medium and add the green peas, salt, and pepper. Cook for about 5 minutes, or until the green peas are warm and cooked through.
  3. Assemble each bowl with half of the greens, sweet potatoes, green peas, quinoa, avocado, radishes, green onions, pepitas, and hemp seeds. Drizzle with the Creamy Lemon Tahini Dressing and serve.

Keywords: buddha bowl, vegan power bowl, vegan buddha bowl, quinoa bowl