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Roasted Veggie Buddha Bowl – Colorful, Nourishing & Easy

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This roasted veggie Buddha bowl is a vibrant, balanced meal filled with roasted vegetables, grains, and plant protein, topped with a creamy tahini lemon dressing.

Ingredients

Scale

  • 1 sweet potato, diced

  • 1 cup cauliflower florets

  • 1 red onion, sliced

  • 1 zucchini, chopped

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 cup cooked quinoa or brown rice

  • 1 can chickpeas, drained

  • 1 tsp paprika (optional, for chickpeas)

  • 1 avocado, sliced

  • 1 cup baby spinach or arugula

  • ¼ cup shredded carrots or beets

  • 2 tbsp sesame or pumpkin seeds

Dressing:

  • ¼ cup tahini

  • Juice of 1 lemon

  • 1 garlic clove, minced

  • 2–4 tbsp water

  • Salt, to taste

  • Optional: 1 tsp maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast 25–35 minutes.

  2. Season chickpeas and roast alongside vegetables for 20–25 minutes.

  3. Cook quinoa or rice if not already prepared.

  4. Make the dressing by whisking tahini, lemon, garlic, water, and salt.

  5. Assemble bowls with grains, roasted veggies, chickpeas, greens, avocado, and carrots.

  6. Drizzle with dressing and sprinkle with seeds.

Notes

  • Use seasonal veggies like squash, broccoli, or eggplant.

  • Store leftovers separately and assemble when ready to eat.

  • Add chili flakes for heat or herbs for freshness.

Find it online: https://nosweatrecipes.com/roasted-veggie-buddha-bowl-colorful-nourishing-easy/