Introduction
Looking for a nutritious, customizable meal that’s as beautiful as it is delicious? Buddha Bowls with Roasted Veggies are my go-to solution for a satisfying and wholesome dinner. These vibrant bowls combine perfectly roasted vegetables, protein-rich grains, and a delightful sauce that ties everything together. What I love most about these Buddha bowls is their flexibility – you can easily adapt them based on what’s in your fridge or your personal preferences.
Ingredients
For the base:
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or mixed greens
For the roasted vegetables:
- 1 sweet potato, cubed
- 2 cups Brussels sprouts, halved
- 1 red bell pepper, sliced
- 1 small head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon each of salt and pepper
For the tahini dressing:
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon maple syrup
- Water to thin
- Salt to taste
Optional toppings:
- Avocado slices
- Chickpeas
- Pumpkin seeds
- Microgreens
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the sweet potato, Brussels sprouts, bell pepper, and broccoli with olive oil, salt, and pepper.
- Spread vegetables evenly on the baking sheet, ensuring they’re not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly crispy.
- While vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and enough water to reach desired consistency.
- Assemble the bowls by laying down a bed of greens, adding the cooked grain, arranging the roasted vegetables, and drizzling with tahini dressing.
- Top with your chosen garnishes and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Recipe Notes
1. For meal prep, roast vegetables and prepare grains in advance. Store separately and assemble when ready to eat.
2. To ensure even roasting, cut vegetables into similar-sized pieces.
3. If your tahini dressing becomes too thick, gradually add water until you reach your desired consistency.
4. For extra protein, add roasted chickpeas or tofu to your bowl.
5. Don’t overcrowd your roasting pan – use two sheets if necessary. Overcrowding leads to steaming instead of roasting.
6. The vegetables can be switched out for any seasonal produce you have on hand. Just adjust roasting times accordingly for different vegetables.
Buddha Bowls with Roasted Veggies
Ingredients
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or mixed greens
- 1 sweet potato cubed
- 2 cups Brussels sprouts halved
- 1 red bell pepper sliced
- 1 small head of broccoli cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons tahini
- 1 lemon juiced
- 1 tablespoon maple syrup
- Water to thin
- Salt to taste
- Avocado slices
- Chickpeas
- Pumpkin seeds
- Microgreens
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the sweet potato, Brussels sprouts, bell pepper, and broccoli with olive oil, salt, and pepper.
- Spread vegetables evenly on the baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly crispy.
- While vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and enough water to reach desired consistency.
- Assemble the bowls by laying down a bed of greens, adding the cooked grain, arranging the roasted vegetables, and drizzling with tahini dressing.
- Top with your chosen garnishes and serve immediately.
