Roasted Veggie Buddha Bowl

This vibrant Roasted Veggie Buddha Bowl is a wholesome and satisfying meal, featuring perfectly roasted seasonal vegetables and hearty grains. Drizzled with a creamy tahini dressing, it's a balanced and flavorful dish perfect for any day.

Roasted Veggie Buddha Bowl
  • Prep time: 10 minutes
  • Cook time: 33 minutes
  • Total time: 43 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 head broccoli, cut into small florets
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water (or more, as needed)
  • 2 cups fresh spinach or mixed greens

Instructions

  1. Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss diced sweet potato, broccoli florets, and drained chickpeas with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
  4. While vegetables roast, combine rinsed quinoa and 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
  5. Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon olive oil, 1 tablespoon water, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add more water if needed to reach desired pourable consistency.
  6. Divide the cooked quinoa among two serving bowls. Top with fresh spinach or mixed greens, then arrange the roasted vegetables and chickpeas over the greens. Drizzle generously with the tahini dressing and serve immediately.

Tips

  • To ensure crispy roasted vegetables, avoid overcrowding the baking sheet. Use two sheets if necessary to allow proper air circulation.
  • Adjust the tahini dressing consistency by adding small amounts of water until it's smooth and easily pourable.
  • Meal prep tip: Cook the quinoa and roast the vegetables in advance, storing them separately. Assemble the bowls just before serving.

Frequently Asked Questions

Can I use different vegetables in this Buddha bowl?

Absolutely! This bowl is highly customizable. Bell peppers, zucchini, Brussels sprouts, or even asparagus would all roast beautifully and make great additions.

What other grains can I use instead of quinoa?

Brown rice, farro, couscous, or even barley would make excellent substitutes for quinoa, providing a similar hearty base for the bowl.

How can I add more protein to this dish?

For an extra protein boost, consider adding grilled tofu, tempeh, edamame, or a fried egg on top of your Buddha bowl.