Roasted Veggie Buddha Bowl

Of all the recipes that have graced my kitchen table over the years, few have the staying power and universal appeal of this Roasted Veggie Buddha Bowl. I first threw it together on a frantic weeknight, armed with a crisper drawer full of odds-and-ends vegetables and a desperate need for something healthy that wouldn’t feel like a punishment. I expected polite nibbles from my family; what I got was a chorus of “Wow, what’s in this sauce?” and “Can I have more of the crispy sweet potatoes?” The bowls were scraped clean. Since that day, it has become our go-to meal for resetting after an indulgent weekend, for a satisfying work-from-home lunch, and even for serving to guests who are always impressed by the vibrant colours and complex flavours. It’s more than just a recipe; it’s a template for delicious, stress-free, and nourishing eating. This bowl is proof that wholesome food can be incredibly crave-able, and the beauty of it lies in its endless customizability and the simple joy of combining warm, roasted elements with a creamy, zesty dressing.

Ingredients

Here is everything you will need to create this vibrant and satisfying meal. The ingredients are broken down by component for easy preparation.

For the Roasted Vegetables:

• 1 large Sweet Potato: (Approx. 1 lb) Peeled and diced into ½-inch cubes. This provides a sweet, earthy base and a wonderfully soft texture when roasted.
• 1 large head of Broccoli: Cut into bite-sized florets. The edges get beautifully charred and crispy in the oven.
• 1 Red Bell Pepper: Cored, seeded, and sliced. It adds a pop of vibrant colour and a sweet, slightly smoky flavour.
• 1 can (15-ounce) Chickpeas: Rinsed, drained, and patted thoroughly dry. These roast into crunchy, protein-packed morsels.
• 2 tablespoons Olive Oil: Used to coat the vegetables, helping them to brown and preventing them from sticking.
• 1 teaspoon Smoked Paprika: Lends a deep, smoky flavour that complements the roasted vegetables perfectly.
• ½ teaspoon Garlic Powder: For a savoury, aromatic undertone.
• ½ teaspoon Dried Oregano: Adds a hint of Mediterranean earthiness.
• Salt and freshly ground Black Pepper: To taste, for enhancing all the flavours.

For the Quinoa Base:

• 1 cup uncooked Quinoa: Rinsed thoroughly under cold water. This ancient grain serves as a fluffy, protein-rich, and gluten-free foundation for our bowl.
• 2 cups Water or Vegetable Broth: For cooking the quinoa. Using broth will infuse it with extra flavour.

For the Creamy Tahini Dressing:

• ½ cup Tahini: A smooth paste made from ground sesame seeds. Use a high-quality, runny tahini for the best results.
• ¼ cup Water: To thin the dressing to the perfect drizzling consistency. You may need slightly more or less.
• 3 tablespoons Lemon Juice: Freshly squeezed is best. It provides the bright, zesty kick that cuts through the richness of the tahini.
• 2 tablespoons Maple Syrup: For a touch of sweetness to balance the bitterness of the tahini and the acidity of the lemon.
• 1 clove Garlic: Minced or grated. It adds a pungent, savoury depth.
• ½ teaspoon Salt: Or to taste.

For Assembly and Garnish (Optional):

• 1 cup shredded Red Cabbage: For a fresh, crunchy, and colourful element.
• 1 Avocado: Sliced or cubed, for creamy, healthy fats.
• 2 tablespoons Pumpkin Seeds or Toasted Sesame Seeds: For an extra layer of texture and crunch.
• A handful of fresh Cilantro or Parsley: Chopped, for a burst of fresh, herbaceous flavour.

Instructions

Follow these detailed steps to build your perfect Roasted Veggie Buddha Bowl from scratch. The process is simple and can be broken down into four main parts: roasting the veggies, cooking the grain, making the dressing, and assembling the bowl.

Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the diced sweet potato, broccoli florets, and sliced red bell pepper.
3. Add the rinsed and thoroughly dried chickpeas to the bowl with the vegetables. Patting the chickpeas dry is a crucial step to ensure they get crispy, not steamy, in the oven.
4. Drizzle the vegetable and chickpea mixture with the olive oil. Sprinkle over the smoked paprika, garlic powder, dried oregano, salt, and pepper.
5. Toss everything together with your hands or a large spoon until every piece is evenly coated with oil and spices.
6. Spread the mixture in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan. If necessary, use two baking sheets. This space allows the hot air to circulate, which is key for getting that perfect roast and caramelization instead of just steaming the vegetables.
7. Place the baking sheet in the preheated oven and roast for 25-35 minutes. Halfway through the cooking time (around the 15-minute mark), toss the vegetables to ensure even browning. The vegetables are done when the sweet potatoes are tender, the broccoli is slightly charred at the edges, and the chickpeas are firm and crispy.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, prepare the quinoa. First, place the dry quinoa in a fine-mesh sieve and rinse it under cold running water for about 30 seconds. This step removes the natural coating called saponin, which can make the quinoa taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring the mixture to a rolling boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 15 minutes, or until all the liquid has been absorbed.
4. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and become perfectly fluffy.
5. After 5 minutes, uncover the pot and fluff the quinoa gently with a fork. Set aside.

Step 3: Whisk Together the Tahini Dressing

1. This dressing can be made while the vegetables and quinoa are cooking. In a small bowl or a glass jar with a lid, combine the tahini, fresh lemon juice, maple syrup, minced garlic, and salt.
2. Whisk the ingredients together. The mixture will seize up and become very thick at first – this is completely normal!
3. Gradually add the water, one tablespoon at a time, while whisking continuously. Continue adding water until the dressing reaches your desired consistency. It should be smooth, creamy, and pourable, similar to the consistency of heavy cream.
4. Taste the dressing and adjust the seasonings if needed. You might want to add more lemon juice for tartness, more maple syrup for sweetness, or a pinch more salt.

Step 4: Assemble Your Buddha Bowl

1. Once all the components are ready, it’s time for the fun part: assembly! Grab two large, wide bowls.
2. Start by creating a base. Divide the cooked, fluffy quinoa evenly between the two bowls.
3. Artfully arrange the roasted vegetables and crispy chickpeas on top of the quinoa. You can create distinct sections for each vegetable for a visually appealing look, or simply pile them on.
4. Add your fresh components. Tuck in the shredded red cabbage for crunch and the sliced avocado for creaminess.
5. Drizzle a generous amount of the creamy tahini dressing over the entire bowl. Don’t be shy!
6. Finish with a sprinkle of pumpkin seeds or toasted sesame seeds and a scattering of fresh, chopped cilantro or parsley for a final burst of flavour and texture. Serve immediately while the roasted components are still warm.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious, packed with plant-based goodness.

• Servings: 2 large bowls
• Calories per serving: Approximately 580 kcal

1. High in Fiber (Approx. 18g per serving): The combination of quinoa, chickpeas, sweet potatoes, and broccoli makes this bowl a fibre powerhouse. Fiber is essential for digestive health, helps keep you feeling full and satisfied for longer, and supports stable blood sugar levels.
2. Excellent Source of Plant-Based Protein (Approx. 20g per serving): With a complete protein from quinoa and an additional boost from chickpeas and seeds, this meal provides all the essential amino acids your body needs for muscle repair, immune function, and overall energy.
3. Rich in Healthy Fats (Approx. 25g per serving): The healthy monounsaturated fats from the olive oil, tahini, and avocado are crucial for brain health, reducing inflammation, and helping your body absorb fat-soluble vitamins like A, D, E, and K found in the vegetables.
4. Packed with Vitamins and Minerals: This bowl is a rainbow of nutrients. You’ll get a significant dose of Vitamin A from the sweet potatoes (for vision and immune health), Vitamin C from the bell peppers and broccoli (an antioxidant), and Iron from the chickpeas and quinoa (for energy production).
5. Complex Carbohydrates for Sustained Energy: The sweet potato and quinoa provide complex carbohydrates that are digested slowly. This prevents the energy spikes and crashes associated with simple sugars, providing you with steady, lasting energy throughout your day.

Preparation Time

This meal is perfect for a weeknight, with most of the cooking time being hands-off.

• Preparation Time: 15 minutes (for chopping vegetables and measuring ingredients).
• Cooking Time: 30-35 minutes (for roasting vegetables and cooking quinoa simultaneously).
• Total Time: Approximately 45-50 minutes from start to finish.

How to Serve

Presentation is part of the fun of a Buddha bowl. Here are a few creative ways to serve it:

• The Classic Bowl:
  • Start with a wide, shallow bowl to give every component its own space.
  • Layer the quinoa across the entire bottom as a base.
  • Arrange each roasted vegetable, the chickpeas, and the fresh ingredients in their own distinct “zones” or sections around the bowl. This creates that iconic, visually stunning Buddha bowl look.
  • Drizzle the dressing in a zigzag pattern over the top right before serving.
• The Deconstructed Platter:
  • This is a great option for families or for a “build-your-own” Buddha bowl bar when hosting guests.
  • Arrange the quinoa in a large mound in the center of a serving platter.
  • Surround the quinoa with piles of each roasted vegetable, the chickpeas, and the fresh toppings.
  • Serve the tahini dressing in a small bowl on the side with a spoon, allowing everyone to customize their own bowl and dressing amount.
• Meal Prep Containers:
  • For a week of healthy lunches, layer the ingredients strategically in airtight containers.
  • Start with the dressing on the very bottom.
  • Next, add the sturdy quinoa layer.
  • Follow with the roasted vegetables and chickpeas.
  • Top with the fresh ingredients like avocado (add this fresh daily if possible) and cabbage.
  • When ready to eat, simply shake the container to distribute the dressing and enjoy a fresh, non-soggy lunch.

Additional Tips

Elevate your Roasted Veggie Buddha Bowl from great to unforgettable with these eight professional tips.

1. Achieve Ultimate Veggie Crispiness: The secret is a hot oven and no overcrowding. Ensure your oven is fully preheated to 400°F (200°C) before the pan goes in. Spread the vegetables in a single layer on your baking sheet. If they are piled on top of each other, they will steam instead of roast. Use two pans if you have to—it’s worth it for those crispy, caramelized edges.
2. The Secret to Crispy Chickpeas: Don’t skip the drying step! After rinsing, lay the chickpeas on a clean kitchen towel or paper towels and gently pat them until they are as dry as possible. Some people even like to let them air-dry for 30 minutes. This lack of surface moisture is what allows them to get truly crunchy in the oven.
3. Master Your Tahini Dressing: If your tahini dressing becomes too thick or tastes slightly bitter, there are easy fixes. The bitterness can come from the tahini itself; a touch more maple syrup or a tiny drop of agave can balance it out. If it’s too thick, continue adding cold water, just one teaspoon at a time, while whisking vigorously until it’s perfectly smooth and pourable.
4. Embrace Meal Prep Magic: This recipe is a meal prepper’s dream. Cook a large batch of quinoa, roast a double batch of vegetables and chickpeas, and whisk together a big jar of the dressing. Store them in separate airtight containers in the fridge. You can then assemble a fresh, delicious bowl in under 5 minutes anytime you need a quick meal. The components will last for 4-5 days.
5. Don’t Be Afraid to Swap Your Grains: While quinoa is a fantastic choice, this bowl is delicious with other grains. Try using fluffy brown rice, chewy farro (not gluten-free), millet, or even a base of hearty lentils. Cooking the grain in vegetable broth instead of water is an easy way to add another layer of flavour.
6. Get Creative with Seasonal Veggies: This recipe is a template, not a strict rule. Use whatever vegetables are in season for the best flavour and value. In the fall, try cubed butternut squash and Brussels sprouts. In the summer, zucchini, yellow squash, and cherry tomatoes are excellent additions.
7. Add a Surprise Crunch Factor: Texture is key in a great Buddha bowl. Beyond the crispy chickpeas, consider adding another crunchy element right before serving. Toasted nuts like almonds or cashews, sunflower seeds, or even some crunchy fried shallots can take the texture to the next level.
8. Don’t Underestimate Fresh Herbs: A final scattering of fresh herbs can completely transform the bowl. The recipe calls for cilantro or parsley, but fresh mint, dill, or chives would also be delicious. They add a bright, clean flavour that cuts through the richness of the roasted veggies and creamy dressing.

FAQ Section

Here are answers to some of the most common questions about making the perfect Roasted Veggie Buddha Bowl.

1. What exactly is a Buddha Bowl?
A Buddha bowl is a one-bowl meal that typically consists of a base of grains or greens, topped with a variety of other ingredients, often plant-based proteins, raw or roasted vegetables, and a flavourful dressing. The name is said to come from the rounded, “belly-like” shape of the bowl, resembling the belly of a Buddha statue, filled to the brim with healthy, nourishing foods.

2. Can I make this recipe ahead of time for meal prep?
Absolutely! This recipe is ideal for meal prep. The best method is to store the components separately in the refrigerator. Keep the cooked quinoa, the roasted vegetable and chickpea mixture, and the fresh toppings in their own airtight containers. The tahini dressing should be stored in a sealed jar. When you’re ready to eat, simply assemble a bowl and drizzle with the dressing. This prevents everything from getting soggy and keeps the textures fresh.

3. How do I store leftovers?
If you have a fully assembled bowl leftover, store it in an airtight container in the fridge for up to 2 days. The textures will soften slightly, but it will still be delicious. For best results, store the components separately as described in the meal prep tip. The roasted veggies, chickpeas, and quinoa will last for up to 5 days, and the dressing will last for a week. You may need to whisk the dressing with a splash of water to loosen it up after it’s been refrigerated.

4. Is this Roasted Veggie Buddha Bowl vegan and gluten-free?
Yes, this recipe as written is 100% vegan and gluten-free. It uses plant-based ingredients exclusively, and quinoa is a naturally gluten-free seed. If you decide to swap the grain, ensure you choose a gluten-free option like brown rice or millet if you need to adhere to a strict gluten-free diet.

5. What other dressings would work well with this bowl?
While the creamy tahini dressing is a classic pairing, many other dressings would be fantastic. Consider a zesty lemon-herb vinaigrette, a spicy peanut-lime dressing, a green goddess dressing made with avocado and herbs, or even a simple drizzle of high-quality balsamic glaze for a different flavour profile.

6. My tahini dressing is bitter or seized up. How can I fix it?
This is a very common issue! When you first mix tahini with an acid like lemon juice, it will tighten and “seize.” The key is to slowly whisk in cold water until it smooths out. If your dressing tastes bitter, it can be due to the brand of tahini. You can easily balance this by adding a bit more maple syrup or a touch of agave nectar. A pinch more salt can also help reduce the perception of bitterness.

7. Can I use different vegetables for roasting?
Of course! This bowl is incredibly versatile. Feel free to substitute with your favourite vegetables or whatever you have on hand. Great alternatives for roasting include cauliflower florets, Brussels sprouts (halved), cubed butternut squash or pumpkin, red onion wedges, and asparagus spears. Just be mindful that cooking times may vary slightly depending on the density of the vegetable.

8. How can I add even more protein to this bowl?
This bowl already has a good amount of protein, but if you want to boost it further, you have several great options. You can add a serving of baked or pan-fried tofu or tempeh, a scoop of cooked edamame, or increase the amount of chickpeas. If you are not strictly vegan, a hard-boiled egg is also a wonderful addition.