Go Back

Roasted Veggie Buddha Bowl

A vibrant and customizable Buddha bowl filled with roasted veggies, quinoa, and a delicious tahini dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the bowl
  • 1 cup quinoa (cooked)
  • 1 medium sweet potato (diced)
  • 1 cup broccoli florets
  • 1/2 cup chickpeas (roasted)
  • 1 medium avocado (sliced)
For the dressing
  • 2 tbsp tahini
  • 1 tbsp lemon juice Adjust with warm water for desired consistency.
  • 1 tsp olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato, broccoli, and chickpeas in a bit of olive oil and spread them on a baking sheet.
Roasting
  1. Roast for about 20 minutes, or until everything is golden and smells divine.
Assembly
  1. In a bowl, layer your quinoa first, followed by the roasted veggies and avocado slices.
  2. Drizzle the whole thing with tahini and lemon juice, and enjoy.

Notes

Layer your bowl artfully and consider adding sesame seeds or fresh herbs for extra flair. Store leftovers in an airtight container and keep the tahini separate to preserve creaminess.