Roasted Veggie Buddha Bowl

This Roasted Veggie Buddha Bowl is my go-to when I want something that is both nourishing and crave-worthy but also easy to customize. The rainbow medley of vegetables combined with creamy tahini dressing really hits the spot and leaves you feeling full yet energized.

This bowl was my way of getting my family hooked on veggies. The first time I made it my picky eater asked for seconds and now it is part of our weeknight rotation.

Ingredients

• Sweet potato: Offers earthy sweetness and holds up perfectly when roasted. Choose one with vibrant orange flesh for best flavor
• Zucchini: Is mild and softens nicely during roasting. Look for firm ones that feel heavy for their size
• Red bell pepper: Adds a touch of sweetness and vivid color. A firm bell pepper without wrinkles is ideal
• Broccoli and cauliflower: Provide crunch and substance. Fresh tight florets will roast up beautifully
• Olive oil: Helps everything caramelize without burning. Cold-pressed extra virgin has deep flavor
• Smoked paprika: Brings a subtle smokiness and extra depth. Spanish varieties are especially aromatic
• Ground cumin: Rounds out the spices and adds warmth. Freshly-ground is most pungent
• Sea salt and black pepper: Let the natural veggie flavors shine
• Cooked quinoa: Is hearty and gluten-free. Rinse well before cooking for fluffiness
• Chickpeas: Add protein and a creamy texture. Choose a brand with tender beans
• Baby spinach or mixed greens: Create a fresh base. Look for deep green leaves
• Shredded red cabbage: Offers crunch and color. Pick tight shiny heads
• Avocado: Brings creaminess and healthy fat. Ripe ones yield to gentle pressure
• Pumpkin seeds: Add crunch and a nutty note. Hulls should look plump
• Sesame seeds: For nutty flavor and decorative touch. Fresh seeds taste best
• Tahini: Is central for a silky dressing. Choose one labeled pure sesame
• Lemon juice: Brings brightness and balances the richness. Use freshly squeezed
• Maple syrup: Adds gentle sweetness. Opt for grade A pure maple
• Garlic: For punch. Fresh cloves give the best flavor
• Water: Thins the dressing until pourable
• Pinch of salt: Rounds out all flavors

Instructions

Prep and Roast Vegetables:

Cut sweet potato into uniform cubes about one inch so they roast evenly. Slice zucchini into half moons and chop bell pepper into bite-sized pieces. Separate broccoli and cauliflower into small florets. Toss everything in a big bowl with olive oil smoked paprika cumin sea salt and black pepper. Make sure all surfaces are coated for deeper flavor. Spread onto a large parchment-lined baking sheet in a single layer so veggies caramelize and not steam. Roast at 425 degrees Fahrenheit for twenty-five to thirty minutes stirring halfway so every piece gets golden.

Prepare the Grain:

While veggies roast cook quinoa if you have not already. Rinse quinoa under cold water then simmer with water until little tails pop and it is fluffy. If using brown rice or another grain prepare by your favorite method until tender.

Make Tahini Dressing:

Whisk tahini lemon juice maple syrup minced garlic a pinch of salt and two tablespoons water in a small bowl. The consistency should be thick yet pourable. Add more water a tablespoon at a time until it easily drizzles but still clings to a spoon. Taste and adjust if you want more tang or sweetness.

Assemble the Bowls:

Divide fresh spinach or mixed greens between four serving bowls. Add a scoop of quinoa to each and then pile on roasted veggies and chickpeas. Top with shredded red cabbage avocado slices pumpkin seeds and sesame seeds for texture and color. Drizzle generously with tahini dressing right before eating so greens stay fresh. Serve immediately.

Save

I have a soft spot for roasted sweet potato in this dish. My mom used to roast trays of sweet potatoes as a snack and it is the flavor that instantly transports me to home. Sharing this bowl with friends last fall turned a rainy day into a cozy memory.

Storage Tips

Store components separately if possible especially the dressing and greens. Roasted veggies and grains will keep in a covered container for up to three days in the fridge. The tahini dressing will stay creamy for about five days in a sealed jar.

Ingredient Substitutions

Swap out quinoa for brown rice farro or even millet. Any sturdy cooked grain works for building a hearty bowl. The vegetables can be changed based on season or pantry staples. Roasted carrots or beets are great choices. Allergic to sesame Try sunflower seed butter in the dressing for a similar texture.

Serving Suggestions

Serve with extra tahini dressing on the side so everyone can drizzle as much as they love. Sometimes I serve these bowls over a big bed of arugula for peppery flavor. Leftover roasted veggies are delicious piled into wraps or flatbreads for portable lunches.

Cultural Context

Buddha Bowls are inspired by mindful eating traditions where a variety of nourishing ingredients are layered for balanced meals. The concept celebrates contrast in flavor and texture from creamy dressings to crunchy seeds and vibrant vegetables. Making these at home has reminded me to slow down and appreciate abundance and color in each meal.

Seasonal Adaptations

Spring asparagus and radishes add freshness. Summer brings roasted corn and tomatoes. Fall or winter squash is wonderful roasted. Helpful notes for any season. Roasting concentrates flavor and makes veggies tender. Always choose colorful produce for maximum nutrients. Greens wilt quickly so add dressing just before serving.

Success Stories

A friend made these bowls for a work lunch and her team raved about how filling and bright they were. I have brought them to potlucks and never bring leftovers home. Everyone loves customizing their own bowls.

Freezer Meal Conversion

Roasted veggies freeze well in airtight containers for up to two months. Reheat gently in the oven or microwave and add to fresh greens with dressing for a fast meal. Grain bases like rice and quinoa also freeze easily. Dressings should be whisked fresh for best creaminess.

Save

A buddha bowl like this always brings a burst of color to my table and makes every meal feel nourishing. Try customizing with seasonal veggies and enjoy every vibrant bite.

Recipe FAQs

→ What vegetables work best for the dish?

Sweet potato, zucchini, bell pepper, broccoli, and cauliflower roast well together, providing rich flavor and varied texture.

→ Can I use grains other than quinoa?

Yes, brown rice, farro, or your preferred grain can be substituted to suit your taste or dietary needs.

→ Is this bowl suitable for meal prep?

Absolutely! Store components separately and assemble when ready. The bowl keeps well in the fridge for up to three days.

→ How can I add more protein?

Roasted tofu or tempeh are excellent additions for a protein boost. Chickpeas also provide plant-based protein.

→ What if I want a spicier flavor?

Sprinkle chili flakes or add hot sauce to the bowl or dressing for a kick of heat.

→ Does the tahini dressing contain allergens?

The dressing contains sesame. Check product labels if managing allergies or cross-contamination sensitivity.