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Roasted Veggie Buddha Bowls Recipe

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★★★★★

4.9 from 145 reviews

Roasted Veggie Buddha Bowls are vibrant, nutrient-packed meals featuring a base of quinoa topped with a colorful array of roasted vegetables, crispy spiced chickpeas, fresh greens, avocado, seeds, and a creamy tahini-lemon dressing. This wholesome bowl balances textures and flavors to create a satisfying plant-based dish that’s perfect for meal prep, seasonal eating, and a variety of dietary preferences.

Ingredients

Scale

Roasted Vegetables

  • 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

Base

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 2 cups water or vegetable broth

Protein

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • Salt to taste

Additional Components

  • 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 (thinly sliced red onion soaked in ½ cup apple cider vinegar, 1 tsp sugar, and a pinch of salt for 20+ minutes)

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

  1. Cook the Quinoa: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes. Set aside.
  2. Roast the Vegetables: 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 black pepper. Spread the vegetables in an even layer. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
  3. Roast the Chickpeas: On a separate baking tray or after removing the veggies, 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 to add delightful crunch.
  4. Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup or agave, minced garlic, salt, and pepper. Add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  5. Assemble the Bowls: Start with a base of cooked quinoa in each bowl. Arrange roasted vegetables and chickpeas over the grains. Top with fresh greens, avocado slices, pickled red onions, seeds, chopped herbs, and optional crumbled feta cheese. Drizzle generously with the tahini-lemon dressing just before serving.
  6. Serve Immediately: Enjoy the bowls warm to experience the best balance of flavors and textures.

Notes

  • Cut vegetables into similar-sized pieces to ensure even roasting.
  • Use two baking sheets if needed to avoid overcrowding, which causes steaming instead of roasting.
  • Roast at a high temperature (400°F or above) for caramelization and crispy edges.
  • Prepare grains, roasted vegetables, and chickpeas up to 4 days in advance for easy meal prep. Store components separately.
  • Add dressing just before eating to prevent sogginess.
  • Customize grains, proteins, veggies, or dressings to suit seasonal availability or taste preferences.
  • Suitable for vegan diets if feta cheese is omitted.

Keywords: Buddha bowl, roasted vegetables, quinoa bowl, plant-based, vegan bowl, healthy lunch, meal prep, tahini dressing, chickpeas, gluten-free

Find it online: https://lucabites.com/roasted-veggie-buddha-bowls-recipe/