Roasted Veggie Buddha Bowls

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!

How to Make Roasted Veggie Buddha Bowls

The Fitchen

Roasted Veggie Buddha Bowls

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!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 3 -4 bowls

Course: Main Course

Cuisine: American

Calories: 610

Ingredients Method Notes

Ingredients

  

• 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
• 1/2 cup tahini or other sauce
• Optional Toppings/Additions
• avocado
• fresh lemon juice
• greens
• sprouts
• kimchi or fermented veggies
• herbs – parsley cilantro, basil, etc.

Method

 

1. For the Roasted Veggies
2. Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
3. 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.
4. 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.
5. For the Buddha Bowls
6. Cook quinoa and set aside to cool. Portion quinoa evenly between 4 bowls or meal prep containers – about 1/2 cup in each.
7. Pile on the veggies – add as much or as little as you like. 
8. 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!