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!
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.
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