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Roasted Veggie Buddha Bowl – A Nourishing, Colorful Meal in One Bowl

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A nourishing, colorful Buddha bowl featuring roasted vegetables, hearty grains, and creamy tahini dressing.

Ingredients

Scale

  • 1 medium sweet potato, peeled and cubed

  • 1 cup broccoli florets

  • 1 red bell pepper, sliced

  • 1 zucchini, sliced

  • 1 small red onion, sliced

  • 1 can chickpeas, rinsed and dried

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 cup cooked quinoa or brown rice

  • 1 ripe avocado, sliced

  • Handful of greens or microgreens

Tahini Dressing:

  • 1/3 cup tahini

  • 2 tablespoons lemon juice

  • 1 tablespoon maple syrup

  • 1 small garlic clove, minced

  • 2–4 tablespoons warm water

  • Salt to taste

Instructions

  1. Preheat oven to 400°F. Line two baking trays with parchment.

  2. Toss sweet potato and chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on one tray.

  3. Roast for 15 minutes, then add broccoli, peppers, zucchini, and onion (tossed in remaining oil). Roast 15 more minutes.

  4. Cook quinoa or brown rice if not already done.

  5. Mix tahini, lemon juice, maple syrup, garlic, and water in a bowl until creamy. Season to taste.

  6. Assemble bowls: base of grains, sections of roasted veggies, sliced avocado, greens. Drizzle with dressing.

Notes

  • Add tofu, egg, or tempeh for protein.

  • Use seasonal vegetables for variation.

  • Store dressing and avocado separately for meal prep.

Find it online: https://nosweatrecipes.com/roasted-veggie-buddha-bowl-a-nourishing-colorful-meal-in-one-bowl/