Description
This Delicious Vegan Buddha Bowl with Roasted Veggies is a wholesome and vibrant meal packed with flavor and nutrition. Featuring an assortment of roasted vegetables, hearty grains, fresh greens, and a creamy tahini dressing, it’s a customizable dish perfect for lunch or dinner. Whether you’re meal-prepping or serving up a nourishing meal, this Buddha bowl is a satisfying choice.
Ingredients
Scale
For the Roasted Veggies:
- 1 medium sweet potato, diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Base:
- 1 cup cooked quinoa or brown rice
- 2 cups mixed greens (spinach, kale, or arugula)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2–3 tablespoons water (to thin, as needed)
- Salt and black pepper, to taste
Optional Toppings:
- 1/4 cup hummus
- 1/4 cup toasted sunflower seeds or pumpkin seeds
- 1/4 cup pickled red onions
- Fresh parsley or cilantro
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the Veggies:
- In a large bowl, toss the sweet potato, broccoli, cauliflower, and zucchini with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread the veggies evenly on the baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.
- Prepare the Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and a pinch of salt. Add water, one tablespoon at a time, until the dressing is smooth and pourable.
- Assemble the Buddha Bowl:
- Divide the cooked quinoa or brown rice among serving bowls. Add a generous portion of mixed greens and roasted vegetables to each bowl.
- Drizzle the creamy tahini dressing over the top and add your favorite toppings, such as hummus, seeds, or pickled onions.
- Serve and Enjoy:
- Serve immediately and enjoy a balanced, plant-based meal!
Notes
- Swap quinoa or rice for farro or couscous for variety.
- Add protein with baked tofu, chickpeas, or tempeh.
- The tahini dressing can be stored in the fridge for up to 5 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course