Roasted Veggie Buddha Bowl is a delightful way to enjoy a colorful and nourishing meal. This vibrant Buddha bowl is filled with roasted veggies, crispy chickpeas, and fluffy quinoa, all drizzled with a creamy tahini dressing. Perfect for lunch or dinner, this dish not only satisfies your hunger but also nourishes your body with a wealth of nutrients. With its delicious combination of flavors and textures, it’s sure to become a favorite in your home!

Why You’ll Love This Roasted Veggie Buddha Bowl

There are countless reasons to fall in love with this roasted vegetable Buddha bowl. First, it’s packed with vibrant colors and flavors that appeal to the senses. Second, it’s rich in nutrients, making it a healthy option for anyone seeking a healthy roasted veggie bowl. Third, it’s entirely vegan, perfect for those following a plant-based diet. This dish can also be customized with seasonal vegetables, ensuring you can enjoy a seasonal roasted veggie Buddha bowl year-round. Plus, it’s great for meal prep, so you can enjoy it throughout the week!

Ingredients for Roasted Veggie Buddha Bowl

Gather these items:

1 large sweet potato, peeled and diced into ½-inch cubes
1 large head of broccoli, cut into bite-sized florets
1 red bell pepper, cored, seeded, and sliced
1 can (15-ounce) chickpeas, rinsed, drained, and patted dry
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth
½ cup tahini
¼ cup water (to thin dressing)
3 tablespoons lemon juice
2 tablespoons maple syrup
1 clove garlic, minced
½ teaspoon salt (or to taste)
1 cup shredded red cabbage
1 avocado, sliced or cubed
2 tablespoons pumpkin seeds or toasted sesame seeds
A handful of fresh cilantro or parsley, chopped

How to Make Roasted Veggie Buddha Bowl Step-by-Step

Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine sweet potato, broccoli, and red bell pepper.
Step 3: Add the chickpeas to the bowl, ensuring they are patted dry.
Step 4: Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper; toss to coat.
Step 5: Spread the mixture in an even layer on the baking sheet.
Step 6: Roast for 25-35 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
Step 7: In a medium saucepan, combine rinsed quinoa and water or broth; bring to boil, then reduce heat, cover, and simmer for 15 minutes.
Step 8: Let quinoa sit covered for 5 minutes, then fluff with a fork.
Step 9: For the tahini dressing, whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl, adding water gradually to reach desired consistency.
Step 10: To assemble, divide quinoa into bowls, top with roasted vegetables and chickpeas.
Step 11: Garnish with red cabbage, avocado, dressing, pumpkin seeds, and fresh herbs. Serve immediately.

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Pro Tips for the Best Roasted Veggie Buddha Bowl

Keep these in mind:

Ensure vegetables are cut evenly for consistent roasting.
Try different seasonal vegetables to keep it exciting.
This method of roasting enhances flavors and textures, making it a fantastic cooking technique.

Best Ways to Serve Roasted Veggie Buddha Bowl

Here are some great serving ideas:

Pair with a side of whole-grain bread for a complete meal.
Add extra toppings like feta cheese or olives for a Mediterranean twist.
Serve as a roasted vegetable salad bowl recipe with a lemony vinaigrette.

How to Store and Reheat Roasted Veggie Buddha Bowl

To store, keep the components separate in airtight containers in the refrigerator. This dish is perfect for roasted vegetable Buddha bowl for meal prep and can be reheated in the microwave or oven. Enjoy your meal prep for the week!

Frequently Asked Questions About Roasted Veggie Buddha Bowl

What’s the secret to perfect Roasted Veggie Buddha Bowl?

The secret lies in roasting the vegetables until they are caramelized and tender. This enhances their natural sweetness and flavor, making your Buddha bowl with roasted veggies irresistibly tasty.

Can I make Roasted Veggie Buddha Bowl ahead of time?

Yes, you can prepare the roasted vegetables and quinoa in advance. Just assemble your bowl just before serving for the freshest taste.

How do I avoid common mistakes with Roasted Veggie Buddha Bowl?

Avoid overcrowding the baking sheet, as this can lead to steaming instead of roasting. Ensure each vegetable has space to roast properly for the best results.

Variations of Roasted Veggie Buddha Bowl You Can Try

Here are some delicious variations:

Swap sweet potato for butternut squash for a different flavor.
Add seasonal greens like kale or spinach for extra nutrition.
Incorporate grains like farro or barley for a colorful roasted vegetable grain bowl.
Try different dressings, such as a spicy peanut sauce or a classic balsamic vinaigrette.

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For more delicious recipes, check out our Mediterranean Chickpea Salad or try our Easy Avocado Toast Recipe. If you’re interested in meal prep ideas, visit our Roasted Carrot Soup recipe for inspiration!

Delicious Roasted Veggie Buddha Bowl Recipe for You

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Author: Sarah
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A vibrant and nourishing Buddha bowl filled with roasted veggies, crispy chickpeas, and fluffy quinoa, drizzled with a creamy tahini dressing.

Ingredients

Scale

1 large sweet potato, peeled and diced into ½-inch cubes
1 large head of broccoli, cut into bite-sized florets
1 red bell pepper, cored, seeded, and sliced
1 can (15-ounce) chickpeas, rinsed, drained, and patted dry
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth
½ cup tahini
¼ cup water (to thin dressing)
3 tablespoons lemon juice
2 tablespoons maple syrup
1 clove garlic, minced
½ teaspoon salt (or to taste)
1 cup shredded red cabbage
1 avocado, sliced or cubed
2 tablespoons pumpkin seeds or toasted sesame seeds
A handful of fresh cilantro or parsley, chopped

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Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine sweet potato, broccoli, and red bell pepper.
Add the chickpeas to the bowl, ensuring they are patted dry.
Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper; toss to coat.
Spread the mixture in an even layer on the baking sheet.
Roast for 25-35 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
In a medium saucepan, combine rinsed quinoa and water or broth; bring to boil, then reduce heat, cover, and simmer for 15 minutes.
Let quinoa sit covered for 5 minutes, then fluff with a fork.
For the tahini dressing, whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl, adding water gradually to reach desired consistency.
To assemble, divide quinoa into bowls, top with roasted vegetables and chickpeas.
Garnish with red cabbage, avocado, dressing, pumpkin seeds, and fresh herbs. Serve immediately.