• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Roasted Veggie Buddha Bowls

January 13, 2019 by thefitchen Leave a Comment

Share

Pin62
Tweet
Share
Email
Print

This Roasted Veggie Buddha Bowl recipe is made with savory, seasonal vegetables, fluffy quinoa, and a healthy drizzle of tahini. It's a filling and wholesome vegan meal for lunch, dinner or meal prep!

Roasted Vegetable Buddha Bowls White Bowl

Remember when I posted these winter roasted vegetables last week? And I mentioned all of the ways that I like to eat them? Well, I'm back today to show you one of my favorite ideas for using up roasted vegetables – buddha bowls!  

I used to be intimidated by the idea of buddha bowls. The internet makes them look so pretty, so fancy, so perfect. Newsflash – buddha bowls don’t have to look perfect and they don’t have to be complicated. In reality, they are SO simple to make. Plus, they’re an amazing way to cram a ton of veggies into your life AND meal prep wholesome food ahead of time.

Hand holding bowl of Roasted Vegetable Buddha Bowls
Roasted Vegetable Buddha Bowls in Baking Dish

For these roasted veggie buddha bowls, we’re starting with fluffy quinoa and piling on roasted sweet potatoes, brussels sprouts, cauliflower, and beets. Feel free to swap out the quinoa for rice, greens, or even some penne pasta. And if you don’t like one of the veggies I used, just sub in your favorite. After that’s all figured out, we’re saucing the bowls up and chowing down!

I recommend a hefty drizzle of tahini, this lemon dressing, guacamole, or whatever sauce/dip your heart desires. There’s just something about a good sauce that brings this kind of meal together in the best way. 😍

You’re gonna make these roasted veggie buddha bowls ASAP, right? I thought so. Show ‘em off on Instagram so we can share your creations on our storeis!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Vegetable Buddha Bowls

Roasted Veggie Buddha Bowls


  • Author: The Fitchen
  • Total Time: 50 minutes
  • Yield: 3-4 bowls 1x
Print Recipe
Pin Recipe

Description

This Roasted Veggie Buddha Bowl recipe is made with savory, seasonal vegetables, fluffy quinoa, and a healthy drizzle of tahini. It's a filling and wholesome vegan meal for lunch, dinner or meal prep!


Ingredients

Scale

For the Roasted Veggies

  • 3 cups sweet potato, chopped into thin “fries”
  • 3 cups cauliflower florets
  • 2 cups brussels sprouts, halved
  • 2 cups beets, diced
  • olive oil or other cooking spray
  • 2-3 Tablespoons balsamic vinegar
  • 1 Tablespoon rosemary, fresh is best but dried works!
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

For the Buddha Bowls

  • 2 cups cooked quinoa
  • ½ cup tahini or other sauce

Optional Toppings/Additions

  • avocado
  • fresh lemon juice
  • greens
  • sprouts
  • kimchi or fermented veggies
  • herbs – parsley, cilantro, basil, etc.

Instructions

For the Roasted Veggies

  1. Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
  2. Prepare vegetables as instructed above, then arrange on the sheet pan. Be sure to spread them out and try not to layer them. This will prevent them from “steaming” or turning out soggy.
  3. Place the pan into the oven and roast for 20 minutes, then give the veggies a good toss and return to the oven. Cook 15 minutes more and then remove. Enjoy immediately, or allow to cool and store in the refrigerator.

For the Buddha Bowls

  1. Cook quinoa and set aside to cool. Portion quinoa evenly between 4 bowls or meal prep containers – about ½ cup in each.
  2. Pile on the veggies – add as much or as little as you like. 
  3. Drizzle with tahini or sauce of your choosing, then add toppings if desired!

Notes

If you're prepping these ahead, leave the sauce off until you are ready to eat. They can be stored in the fridge for up to a week!

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main Dish

Keywords: vegetables, beets, sheet pan, vegan, roasted vegetables, sweet potato, brussels sprouts, cauliflower, rosemary, balsamic, buddha bowls, meal prep

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Rainbow Roasted Winter Vegetables
Buffalo Cauliflower Sliders with Blue Cheese Slaw »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021