Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl: A Colorful, Vegan Feast

There’s something so satisfying about a well-made Buddha bowl. It’s a little bit of everything—vibrant veggies, hearty grains, and creamy dressing—all in one nourishing meal. This Roasted Vegetable Buddha Bowl is my go-to when I’m craving a wholesome, plant-powered dish that’s as beautiful as it is delicious.

Perfect for lunch, dinner, or even meal prep, this bowl is easy to customize with whatever you have on hand. It’s a great way to pack in a variety of flavors, textures, and nutrients, all while keeping things vegan and gluten-free.

Why You’ll Love This Recipe

• Vegan, Dairy- & Gluten-Free: Packed with plant-based goodness for all dietary needs.
• Meal-Prep Friendly: Make ahead for easy grab-and-go meals.
• Customizable: Swap in your favorite veggies or grains.
• Balanced & Nutritious: A complete meal with carbs, protein, and healthy fats

Ingredients

Makes 4 serverings

For the Bowl:

• 1 cup cooked quinoa (or your favorite grain: brown rice, farro, etc.)
• 1 medium sweet potato, cubed1 cup broccoli florets
• 1 red bell pepper, sliced1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup baby spinach or mixed greens

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 2–3 tablespoons water (to thin)
• ½ teaspoon garlic powder
• Pinch of salt

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roast the Vegetables:
   In a large bowl, toss the sweet potato, broccoli, bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
3. Prepare the Chickpeas:
   Add the chickpeas to the baking sheet during the last 10 minutes of roasting to warm them up and slightly crisp them.
4. Make the Tahini Dressing:
   In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
5. Assemble the Bowls:
   Divide the cooked quinoa among serving bowls. Layer with roasted vegetables, chickpeas, and fresh spinach or greens. Drizzle generously with tahini dressing.
6. Serve & Enjoy:
   Garnish with sesame seeds, fresh parsley, or a squeeze of lemon for extra flavor.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 14g
• Carbohydrates: 52g
• Fats: 18g
• Fiber: 10g

Why This Recipe Works

This Buddha bowl is a symphony of flavors and textures: caramelized roasted veggies, hearty grains, creamy tahini dressing, and fresh greens. It’s wholesome, satisfying, and easy to make, making it the perfect go-to for busy days or weekly meal prep.

Additional Tips & FAQs

• Can I Make This Nut-Free?: Yes! Substitute tahini with sunflower seed butter for a nut-free dressing.
• Storage Tips: Store the components separately in airtight containers in the fridge for up to 4 days. Assemble just before serving.
• Customizations: Try roasted cauliflower, kale, or tofu for variety.

Let’s Stay Connected!

If you try this Roasted Vegetable Buddha Bowl, I’d love to see your creations! Tag me on Instagram at @BlomBites or leave a comment below. Your feedback keeps me inspired to share more delicious recipes.

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