Roasted Vegetable Buddha Bowls (Print)

A vibrant medley of roasted veggies, grains, and creamy tahini for a wholesome, satisfying meal.

# Components:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, seeded and chopped
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup broccoli florets
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - Salt and black pepper, to taste

→ Grain Base

10 - 1 cup cooked quinoa

→ Toppings

11 - 1 cup canned chickpeas, drained and rinsed
12 - 1 avocado, sliced
13 - 2 tablespoons pumpkin seeds
14 - 2 tablespoons chopped fresh parsley

→ Tahini Dressing

15 - 1/4 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon maple syrup
18 - 1 clove garlic, minced
19 - 3-4 tablespoons water
20 - Salt and black pepper, to taste

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
02 - In a large mixing bowl, combine the diced sweet potato, chopped bell pepper, sliced zucchini, red onion wedges, and broccoli florets. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss thoroughly to ensure even coating.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring diligently halfway through, until the vegetables are tender and exhibit a lovely golden hue.
04 - While the vegetables are roasting, craft the tahini dressing. Whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and 3 to 4 tablespoons of water until the dressing achieves a smooth, pourable consistency. Season to your preference with salt and black pepper.
05 - Gently warm the drained and rinsed chickpeas in a small saucepan over low heat or briefly in the microwave, if desired.
06 - To assemble, divide the cooked quinoa evenly among four individual bowls. Artfully arrange the roasted vegetables, warmed chickpeas, avocado slices, pumpkin seeds, and fresh parsley over the quinoa.
07 - Finish each bowl with a generous drizzle of the prepared tahini dressing immediately before serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday vegetables you likely have on hand
  • Completely customizable to your preferences and what's in season
  • Packed with plant based protein and fiber
  • Makes excellent meal prep for busy weekdays
02 -
  • Completely meal prep friendly. Components can be prepared up to 3 days ahead.
  • Excellent source of fiber, plant protein, and essential vitamins.
  • Naturally gluten free when using certified gluten free grains.
03 -
  • The key to exceptional Buddha bowls lies in the small details. Always taste your tahini before using, as brands vary significantly in bitterness. If yours is particularly bitter, add an extra drizzle of maple syrup to balance the flavor.
  • When roasting vegetables, give your sweet potatoes a 10 minute head start before adding other vegetables that cook more quickly.
  • Finally, serve these bowls in wide, shallow dishes rather than deep bowls to showcase the beautiful arrangement of colors and textures that make Buddha bowls so visually appealing.

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