Easy Vegan Rice Bowl with Tahini Dressing

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This vegan rice bowl is a simple and satisfying meal made with fluffy rice, roasted sweet potato, chickpeas, broccoli, and a creamy lemon tahini dressing. It's an easy plant-based dinner that's colorful, nourishing, and perfect for weeknights or meal prep.

Vegan rice bowls with sesame seeds and green onions.

To make it, simply roast the sweet potato, broccoli, and chickpeas on a sheet pan while the rice cooks. Then assemble the bowls with the rice, roasted ingredients, cherry tomatoes, avocado, sesame seeds, and green onions, and drizzle everything with this creamy Lemon Tahini Dressing.

It's a great option for both lunch and dinner, and it also works well for meal prep. You can cook the rice and roast the sweet potato, broccoli, and chickpeas in advance, then assemble the bowls with fresh toppings when you're ready to eat. That way you'll have a balanced plant-based meal ready for busy weekdays.

If you enjoy rice-based meals like this one, you might also like my Vegan Fried Rice, Vegan Paella, or Vegan Jambalaya. They're all flavorful, satisfying dishes that turn simple ingredients into a complete and delicious meal.

Why You'll Love This Vegan Rice Bowl

A few simple things make this bowl especially good:

Balanced and satisfying: Rice, chickpeas, roasted sweet potato, and broccoli make this bowl filling and satisfying, with lots of different textures.
Roasted for extra flavor: The sweet potato, broccoli, and chickpeas are roasted until tender and lightly golden, which brings out their flavor and gives them slightly crispy edges.
Fresh and colorful: Cherry tomatoes, avocado, green onions, and sesame seeds add freshness and a nice contrast to the warm ingredients.
Creamy dressing: The lemon tahini dressing ties everything together with a creamy, nutty flavor.
Great for meal prep: You can cook the rice and roast the vegetables ahead of time, then assemble the bowls when you're ready to eat.

Vegan Rice Bowl Ingredients

Rice: Long-grain white rice works best because the grains stay light and separate. Jasmine rice or brown rice also work well.
Sweet potato: Any variety works. It adds natural sweetness and gets soft and slightly caramelized when roasted. Regular potatoes can also be used.
Broccoli: Adds color and a slightly crisp texture. Cauliflower works well as a substitute.
Chickpeas: I usually use canned chickpeas for convenience, but cooked chickpeas work too.
Olive oil: Helps the vegetables and chickpeas roast nicely. Any neutral oil will work.
Salt: Enhances the flavor of the roasted ingredients.
Black pepper: Gives the bowl a mild heat and extra flavor.
Cherry tomatoes: Add freshness and a juicy bite that goes really well with the warm ingredients.
Avocado: A creamy topping that pairs really well with the roasted vegetables and tahini dressing.
Green onions: Also known as scallions. They bring a fresh, mild onion flavor.
Sesame seeds: Give the bowl a light crunch and a subtle nutty flavor.
Lemon tahini dressing: A creamy, nutty sauce that ties everything together.

Find the full recipe with exact measurements in the recipe card below.

How to Make a Vegan Rice Bowl

Sweet potato, broccoli, and chickpeas on a baking sheet before roasting.

Preheat the oven to 400°F (200°C). Place the sweet potato, broccoli, and chickpeas on a baking sheet. Drizzle with olive oil, add the salt and black pepper, and toss to coat.

Roasted sweet potato, broccoli, and chickpeas.

Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli is lightly golden.

Cooked white rice for the vegan rice bowl.

Meanwhile, cook the rice according to the package instructions.

Rice bowl with roasted vegetables and chickpeas.

Divide the cooked rice between bowls and top with the roasted sweet potato, broccoli, and chickpeas.

Vegan rice bowl with avocado, cherry tomatoes, and tahini dressing.

Add the cherry tomatoes and diced avocado, then drizzle with the lemon tahini dressing.

Vegan rice bowl topped with green onions and sesame seeds.

Finish with the green onions and sesame seeds and serve immediately.

Vegan rice bowls with roasted vegetables and tahini dressing.

Easy Variations

One of the best things about this vegan rice bowl is how easy it is to customize. You can easily swap ingredients depending on what you have at home or what you're in the mood for.

Change the grain: Instead of white rice, try brown rice, quinoa, or even cauliflower rice for a lighter option.
Add more protein: Baked Tofu works really well in this bowl. You can also add something smoky like Tempeh Bacon for extra flavor.
Use different vegetables: This bowl also works well with roasted cauliflower, bell peppers, zucchini, or carrots.
Try another sauce: If you want a different flavor, drizzle the bowl with Vegan Chipotle Sauce, Vegan Tzatziki, or Vegan Yogurt Sauce instead of the tahini dressing.
Add fresh toppings: Cucumber, shredded carrots, or chopped herbs like cilantro or parsley are great for adding freshness and extra texture.

How to Store and Reheat Leftovers

Refrigerator: Store the rice, roasted sweet potato, broccoli, and chickpeas in an airtight container in the refrigerator for up to 4 days. Keep the cherry tomatoes, avocado, and lemon tahini dressing separate so they stay fresh.
Freezer: Freezing isn't ideal for this recipe because the fresh toppings and dressing don't thaw well. If needed, you can freeze the rice and roasted vegetables for up to 2 months, but the texture of the broccoli may change slightly.
Reheat: Warm the rice and roasted ingredients in the microwave or in a skillet over medium heat until heated through.
Assemble: Add the cherry tomatoes, avocado, sesame seeds, green onions, and the lemon tahini dressing after reheating for the best flavor and texture.

Frequently Asked Questions

Can I make this vegan rice bowl ahead of time?

Absolutely. You can cook the rice and roast the sweet potato, broccoli, and chickpeas up to 4 days in advance. Store them in the refrigerator and assemble the bowls with the fresh toppings and dressing when you're ready to eat.

What type of rice works best for a rice bowl?

Long-grain white rice works best because the grains stay light and separate. Jasmine rice or brown rice are also great options.

Can I serve this rice bowl cold?

Yes, you can. While it's usually served warm, it also works really well as a cold rice bowl, especially for meal prep lunches.

How do I keep the avocado from turning brown?

Add the avocado right before serving if possible. If you need to prepare it ahead of time, a little lemon or lime juice can help slow down browning.

Can I make this rice bowl gluten-free?

Of course. The recipe is naturally gluten-free as written. Just make sure any store-bought ingredients you use, like sauces or toppings, are certified gluten-free if needed.