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roasted veggie Buddha bowl filled with quinoa

Roasted Veggie Buddha Bowl

This roasted veggie Buddha bowl is warm, colorful, and filling. It’s made with roasted sweet potatoes, carrots, broccoli, chickpeas, and fluffy quinoa, then topped with avocado, fresh greens, and a creamy tahini dressing. It’s an easy, everyday healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 Large bowl
Course: Lunch
Cuisine: Plant-Based
Calories: 520
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 cup diced sweet potatoes
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
Crispy Chickpeas
  • 1 can chickpeas drained, rinsed, dried
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • Pinch of salt
Quinoa Base
  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt
Fresh Toppings
  • Sliced avocado
  • Shredded red cabbage
  • Fresh greens spinach, kale, or mixed greens
  • Lemon wedges
Tahini Dressing
  • 3 tbsp tahini
  • Juice of 1 lemon
  • 1 tsp maple syrup
  • Warm water to thin
  • Pinch of salt

Method
 

Roast the Vegetables
  1. Preheat the oven to 425°F.
  2. Add sweet potatoes, carrots, broccoli, and red pepper to a baking sheet.
Drizzle with olive oil.
  1. Sprinkle paprika, garlic powder, salt, and pepper.
Toss to coat.
  1. Roast for 20–25 minutes until lightly browned and tender.
Make Crispy Chickpeas
  1. Dry the chickpeas very well with a towel.
  2. Place them on another baking sheet.
  3. Toss with olive oil, smoked paprika, cumin, and salt.
  4. Roast 20–25 minutes, shaking the tray halfway.
  5. They should be golden and crunchy.
Cook the Quinoa
  1. Rinse quinoa under cold water for 20 seconds.
  2. Add quinoa, water, and salt to a pot.
Bring to a boil.
  1. Lower heat, cover, and cook for 15 minutes.
  2. Turn off the heat and let it sit for 5 minutes.
  3. Fluff with a fork.
Mix the Dressing
  1. In a small bowl, whisk tahini, lemon juice, maple syrup, salt, and warm water.
  2. Add more water if the dressing is too thick.
  3. Build the Buddha Bowl
  4. Add a scoop of quinoa to a bowl.
  5. Top with roasted vegetables.
  6. Add crispy chickpeas.
  7. Add shredded cabbage, greens, and sliced avocado.
  8. Drizzle with tahini dressing.
  9. Finish with a squeeze of lemon.

Notes

If you want extra crunch, leave the chickpeas in the oven for an extra 5 minutes.
You can swap quinoa for rice or couscous if that’s what you have on hand.
The dressing thickens in the fridge, so add a splash of warm water before using leftovers.