Dinner

Roasted Veggie Buddha Bowls Recipe

Byluca Carter January 12, 2026January 12, 2026

Introduction

Roasted Veggie Buddha Bowls are a vibrant, nutrient-packed meal perfect for anyone seeking a wholesome and satisfying plant-based dish. With a balance of grains, roasted vegetables, protein, and flavorful toppings, these bowls are as beautiful as they are delicious.

A white bowl filled with a colorful mix of roasted vegetables. Starting from the left, there is a green leafy base layer, topped with roasted broccoli florets that are dark green with some charred spots. Next to the broccoli, bright orange roasted sweet potato cubes contrast with deep purple roasted red onion slices placed in the center, all drizzled with a light creamy beige sauce sprinkled with green herbs. On the right side, there are golden brown roasted tofu cubes with browned edges, light roasted cauliflower florets, pale green sliced avocado, and roasted carrot sticks that have char marks. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato, peeled and cubed
1 cup chopped broccoli florets

1 cup diced carrots
1 small red bell pepper, sliced

1 cup cherry tomatoes, halved
1 small zucchini, sliced

2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder

½ teaspoon onion powder
Salt and black pepper to taste
1 cup uncooked quinoa (or 3 cups cooked)

2 cups water or vegetable broth
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tablespoon olive oil

½ teaspoon cumin
¼ teaspoon chili powder
Salt to taste

2 cups baby spinach or kale
1 ripe avocado, sliced
¼ cup crumbled feta cheese (optional, omit for vegan)

2 tablespoons pumpkin seeds or sunflower seeds
2 tablespoons chopped fresh parsley or cilantro
2 tablespoons pickled red onions

Tahini-Lemon Dressing:
¼ cup tahini
2 tablespoons fresh lemon juice

1 tablespoon maple syrup or agave
1 clove garlic, minced
2–3 tablespoons water (to thin)

Salt and pepper to taste

Instructions

Step 1: Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes. Set aside.
Step 2: Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potatoes, broccoli, carrots, bell pepper, zucchini, and cherry tomatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in an even layer. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 3: On a separate tray, toss chickpeas with olive oil, cumin, chili powder, and salt. Roast at 400°F for 20–25 minutes, shaking the pan occasionally, until golden and crispy.
Step 4: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water a tablespoon at a time until smooth and pourable.
Step 5: Assemble bowls by starting with quinoa, then layering roasted vegetables and chickpeas. Add fresh greens, avocado slices, pickled onions, seeds, herbs, and feta if using. Drizzle generously with tahini-lemon dressing.

Step 6: Serve immediately for the best flavor and texture.

Tips & Variations

Cut vegetables into uniform sizes to ensure even roasting.
Use two baking sheets if necessary to avoid overcrowding, which can cause steaming instead of roasting.

Try swapping quinoa for farro, wild rice, or cauliflower rice for different textures and flavors.
Add seasonal vegetables like asparagus in spring or squash in fall for variety.
Experiment with different proteins such as lentils, tempeh, or grilled chicken.

Keep dressing separate until serving to avoid soggy bowls if preparing ahead.
Boost flavor with ingredients like nutritional yeast, miso paste, or a sprinkle of furikake.

Storage

Store cooked quinoa, roasted vegetables, and protein components separately in airtight containers in the refrigerator for up to 4 days. Keep the dressing in a separate jar. Reheat the vegetables and quinoa gently in the oven or microwave before assembling. Add fresh greens, avocado, and dressing just before serving to maintain texture and freshness.

How to Serve

A white speckled bowl filled with five layers of colorful vegetables arranged in sections: at the bottom left, bright orange roasted sweet potato cubes with a slightly rough texture; next to it, tender roasted purple onion slices with a creamy sauce drizzled on top and chopped green herbs; above are golden-brown tofu cubes with a crispy texture; to the right, light roasted cauliflower florets; and at the top left, green broccoli with charred edges covered in more creamy sauce and chopped herbs. All layers rest on a bed of dark green leafy salad, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buddha bowls ahead of time?

Yes, you can prepare the grains, roasted vegetables, and protein ahead of time and store them separately in the fridge for up to 4 days. Assemble your bowl and add dressing just before eating to keep it fresh and crisp.

Are Buddha bowls suitable for weight loss?

Absolutely. When portion-controlled and made with whole, unprocessed ingredients, Buddha bowls are filling and nutrient-dense, helping to support weight management with fiber-rich bases and lean proteins.

luca Carter