Why Make This Recipe
Let’s talk about why you need to whip up a Roasted Veggie Buddha Bowl. Not only does it look like a colorful work of art (seriously, it’s Instagram-ready!), but it’s also packed with nutrients. This bowl is like a warm hug for your insides—filling, delicious, and totally customizable to your taste buds. Plus, it’s an easy way to sneak veggies into your diet without feeling like you’re eating rabbit food. 🥕 Who wouldn’t want that?
How to Make Roasted Veggie Buddha Bowl
Making a Roasted Veggie Buddha Bowl is as easy as pie—except there’s no crust involved. Here’s how you can do it:
- Roast your veggies: You’ll get that crispy goodness that makes veggies taste like they’ve been to culinary heaven.
- Assemble your bowl: Once everything is roasted to perfection, pile it all together in a bowl. Don’t be shy—go for it!
- Drizzle and enjoy: A little tahini and lemon juice on top brings it all together.
Trust me, your dinner table will thank you!
Ingredients
Here’s what you’ll need to create this vibrant bowl of goodness:
- 1 cup quinoa (cooked)
- 1 sweet potato (diced)
- 1 cup broccoli florets
- 1/2 cup chickpeas (roasted)
- 1 avocado (sliced)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp olive oil
Feel free to eye-ball things or add extras if you’re feeling adventurous!
Directions
- Preheat your oven to 400°F (200°C). Get that heat going!
- Toss the sweet potato, broccoli, and chickpeas in a bit of olive oil and spread them on a baking sheet.
- Roast for about 20 minutes, or until everything is golden and smells divine.
- In a bowl, layer your quinoa first, followed by the roasted veggies and avocado slices.
- Drizzle the whole thing with tahini and lemon juice, and voilà! You’re ready to dig in.
How to Serve Roasted Veggie Buddha Bowl
Serving a Roasted Veggie Buddha Bowl is all about presentation—don’t just dump it in there! Layer it like the culinary artist you are. Add your quinoa as the base, then artfully arrange the roasted veggies and avocado. Drizzle the tahini sauce artistically (a little drizzle goes a long way!). You can even top it with a sprinkle of sesame seeds or fresh herbs if you feel fancy. 🌿
How to Store Roasted Veggie Buddha Bowl
Got leftovers? No problem! You can store your Roasted Veggie Buddha Bowl in an airtight container in the fridge. It stays fresh for about 3–4 days. Just keep your tahini sauce separate if you want it nice and creamy when you reheat. Who wants a sad, soggy bowl, right?
Tips to Make Roasted Veggie Buddha Bowl
- Batch cook your quinoa so it’s ready when you are. Cook once and eat twice—or thrice!
- Switch up veggies as per the season or what’s lying around in your fridge. Feel free to get experimental! 😜
- If you’re short on time, you can microwave your sweet potato instead of roasting it. But please, don’t tell the roasting aficionados I said that.
Variation
Feeling adventurous? Try swapping in different grains like farro or brown rice. You could also throw in some roasted red peppers or a handful of kale for added flair. The world is your oyster (or, you know, your veggie bowl)!
FAQs
1. Can I make this vegan?
Absolutely! The base is already vegan, so you’re good to go. Just make sure your tahini and all other ingredients are vegan-friendly!
2. How do I make the tahini sauce less thick?
If your tahini is too thick, just add a tiny bit of warm water or more lemon juice. It should become smooth and pourable—like a silky dream!
3. Can I freeze the leftovers?
Sure thing! Freeze the roasted veggies and quinoa separately and assemble fresh when you’re ready to eat. Just don’t freeze the avocado—nobody wants that mushiness! 😂
Enjoy your vibrant, delicious, and oh-so-satisfying Roasted Veggie Buddha Bowl!
Roasted Veggie Buddha Bowl
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato, broccoli, and chickpeas in a bit of olive oil and spread them on a baking sheet.
- Roast for about 20 minutes, or until everything is golden and smells divine.
- In a bowl, layer your quinoa first, followed by the roasted veggies and avocado slices.
- Drizzle the whole thing with tahini and lemon juice, and enjoy.