Roasted Veggie Buddha Bowl – A Colorful, Nourishing Meal in One Bowl
A vibrant plant-based bowl filled with roasted seasonal vegetables, hearty grains, and creamy tahini dressing — perfect for any meal.
Ingredients
-
1 sweet potato, cubed
-
1 cup cauliflower florets
-
1 cup halved Brussels sprouts
-
1 small red onion, sliced
-
1 zucchini or bell pepper, chopped (optional)
-
2 tbsp olive oil
-
Salt, pepper, garlic powder, smoked paprika to taste
-
1 cup cooked quinoa or brown rice
-
1 cup chickpeas, drained and roasted
-
2 cups mixed greens or kale
-
1 avocado, sliced
-
2 tbsp pumpkin seeds or almonds
Tahini Dressing:
-
1/4 cup tahini
-
2 tbsp lemon juice
-
1 tbsp maple syrup
-
1 garlic clove, minced
-
2–3 tbsp water
-
Salt to taste
Instructions
-
Preheat oven to 425°F (220°C). Chop all vegetables into even sizes.
-
Toss veggies with olive oil, seasoning, and spread on baking sheets.
-
Roast sweet potatoes and Brussels sprouts for 30 minutes; cauliflower and onion for 25 minutes.
-
Cook quinoa or rice while veggies roast.
-
Roast chickpeas or sauté tofu if using.
-
Whisk all dressing ingredients until smooth.
-
In a bowl, layer grains, greens, veggies, protein, avocado, and seeds.
-
Drizzle with tahini dressing and serve warm or at room temperature.
Notes
-
Substitute quinoa with cauliflower rice for a low-carb option.
-
Dressing can be made ahead and stored for 5 days.
-
For meal prep, keep components separate and combine when ready.