This low histamine vegan power bowl is full of nourishing veggies, grains and potatoes, and topped with a fun and simple tahini dressing and pumpkin seeds. It's a healthy and flavourful lunch or dinner recipe, and suitable for a vegan, gluten free and low histamine diet.
Big bowls of goodness are a go-to in my home to have lots of variety and healthy foods too. This power bowl feels more appropriate for summer, and my winter buddha bowl feels perfect for the colder months.
Both focus on lots of fresh vegetables, sources of protein and starches. This is always one of the most popular recipes on the blog, and I hope it becomes one of your favourites if you are just discovering it!
This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.
Why you'll love this recipe
- Bursting with healthy foods. This buddha bowl has so many vegetables, herbs, grains and seeds that will definitely help in getting your vitamins for the day!
- Versatile. Swap ingredients in and out to preference or for which foods you have to hand.
- Easy to make. A simple recipe, it has a few steps but all are easy to do.
While this may seem like a long list of ingredients, most are vegetables, grains and seeds that would make up a regular grocery run. Of course, swap ingredients in and out to preference or what you have to hand. You will need:
- Carrots, zucchini, radishes and bell pepper - the key vegetables for this power bowl.
- Potatoes and quinoa - the starches for this bowl. The Terrasoul organic white quinoa is good.
- Herbs - to flavour (and healthy too!)
- Spices - also for lots of flavour. Sweet paprika is always a go-to spice for me as it is low histamine (as per the SIGHI list) and gives a lot of flavour.
- Pumpkin seeds - such a good little topping for some crunch! The Terrasoul organic pumpkin seeds are good.
- Vegetable broth - optional, to cook the quinoa in for extra flavour.
- Tahini - for the dressing (note that it is a potential allergen so only use if known to tolerate well).
Variations to the recipe
Buddha bowls are, I think, by their nature expected to be quite versatile in terms of ingredients. Swap the vegetables in and out for those you have to hand.
Step by step instructions
- Place the new potatoes, red bell pepper and zucchini on a lined baking tray. Drizzle with olive oil and sprinkle with sweet paprika and turmeric. Bake until the vegetables and potatoes are fork tender.
- Prepare the quinoa according to packet instructions, using the vegetable broth if you wish as well as the thyme.
- Make the tahini dressing by combining the ingredients and stirring until it becomes a creamy dressing.
- Make your bowl by adding the new potatoes, quinoa mix and roasted vegetables. Add the radishes and grated carrot and drizzle over the tahini dressing. Top with the coriander, pumpkin seeds and green onion (if using).
Low histamine cookbooks
I think most readers of this recipe will be here for the low histamine aspect of the ingredients. If you are looking for some more low histamine cookbooks, the following have some great recipes for you to try out:*
*these cookbooks follow various different low histamine food lists and not necessarily the SIGHI list.
More low histamine recipes to enjoy
Low histamine vegan power bowl
For the bowl
- 1 tablespoon extra virgin olive oil
- 1 cup new potatoes sliced in half
- ½ red bell pepper cut into large chunks
- ¼ zucchini cut into large chunks
- ¼ carrot grated
- 1-2 radishes sliced
- 30 g quinoa
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon pumpkin seeds
- 1 teaspoon vegetable bouillon optional
- 1 green onion optional
- small handful coriander diced
- pinch pink himalayan salt to taste
For the tahini dressing
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 2 tablespoon warmed water
- Preheat the oven to 200C and line a baking tray with parchment paper. Once at temperature, add the new potatoes, red bell pepper and zucchini. Drizzle with olive oil and sprinkle with sweet paprika and turmeric. Bake for approximately 30 minutes or until the vegetables and potatoes are tender.
- Prepare the quinoa to packet instructions, adding the thyme and vegetable bouillon to the water if using.
- Make the tahini dressing by stirring together the tahini, maple syrup and water until it becomes a creamy sauce. Add more water if you prefer a thinner consistency.
- Make your bowl by adding the new potatoes, quinoa mix and roasted vegetables. Add the radishes and grated carrot and drizzle over the tahini dressing. Top with the coriander, pumpkin seeds and green onion.
- Serve immediately and enjoy!
Swiss Interest Group Histamine Intolerance, food compatibility list histamineAll ingredients in this low histamine power bowl recipe score a '0' on the SIGHI food list with the exception of:
- tahini - sesame seeds score a '1'. If you prefer not to use tahini, then a herb-based dressing such as the basil dressing in my peach and mozzarella salad recipe is also a great option.
- green onion - this isn't rated on SIGHI, so omit if you do not tolerate it or swap for white onion.