Low Histamine Vegan Buddha Bowl

This low histamine vegan Buddha bowl is fresh, nourishing, and perfect for those avoiding high-histamine foods. Featuring steamed vegetables, roasted sweet potatoes, quinoa, and a creamy tahini dressing, it’s filling without triggering histamine sensitivity.

Ingredients

• 1 cup quinoa
• 2 small sweet potatoes, peeled and cubed
• 1 cup broccoli florets
• 1 cup zucchini slices
• 2 tbsp olive oil
• ¼ cup tahini
• 1 tbsp lemon juice substitute (apple cider vinegar or omit if not tolerated)
• 2–3 tbsp water (to thin dressing)
• Fresh parsley or cilantro for garnish
• Salt to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the sweet potatoes. Toss them with olive oil and a pinch of salt, then roast for 20 minutes until tender.
3. While roasting, rinse quinoa under cold water. Cook according to package directions (usually 1 cup quinoa + 2 cups water, simmer 15 minutes).
4. Steam broccoli and zucchini for 5–6 minutes until bright green and tender-crisp.
5. In a small bowl, whisk tahini, lemon juice substitute (use apple cider vinegar if tolerated), water, and a pinch of salt until smooth.
6. Assemble bowls: layer quinoa, sweet potatoes, broccoli, zucchini, and fresh herbs.
7. Drizzle with tahini dressing and serve warm or at room temperature.