Roasted Veggie Buddha Bowl (Printable)

Colorful roasted veggies, hearty grains, and tahini sauce come together for a vibrant and filling fusion bowl.

# What You’ll Need:

→ Vegetables

01 - 1 medium sweet potato, peeled and cut into 1-inch cubes
02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, chopped
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Grains & Legumes

11 - 1 cup cooked quinoa or brown rice
12 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Greens & Toppings

13 - 2 cups baby spinach or mixed greens
14 - 1/4 cup shredded red cabbage
15 - 1 medium avocado, sliced
16 - 2 tablespoons pumpkin seeds (pepitas)
17 - 1 tablespoon sesame seeds

→ Tahini Dressing

18 - 1/4 cup tahini
19 - 2 tablespoons lemon juice
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 2 to 4 tablespoons water, to thin
23 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, zucchini, red bell pepper, broccoli, and cauliflower with olive oil, smoked paprika, ground cumin, sea salt, and black pepper. Toss well to evenly coat each vegetable.
03 - Arrange coated vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and fork tender.
04 - If not yet cooked, prepare quinoa or brown rice per package instructions while vegetables roast.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, a pinch of salt, and 2 tablespoons water. Gradually add more water until dressing is smooth with a pourable consistency.
06 - Divide baby spinach or mixed greens evenly among four bowls. Top each with a generous scoop of cooked quinoa, roasted vegetables, chickpeas, shredded red cabbage, avocado slices, pumpkin seeds, and sesame seeds.
07 - Drizzle bowls abundantly with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • Packed with vibrant vegetables for great nutrition
  • Works beautifully for meal prep
  • Satisfying enough for dinner and still light for lunch
  • Vegan and gluten-free so everyone at my table can enjoy
02 -
  • High in fiber and plant protein
  • All components can be made ahead and are meal-prep friendly
  • Leftovers taste great cold or warm for lunch
03 -
  • Heat your baking sheet in the oven while you prep veggies for extra crispiness
  • Massage your greens with a few drops of olive oil before assembling bowls for a more velvety texture
  • Always taste and adjust dressing after mixing as tahini brands vary in bitterness and thickness

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