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Description
A nutritious and colorful Roasted Vegetable Buddha Bowl packed with roasted veggies, grains, and a flavorful dressing.
Ingredients
Scale
- 1 cup quinoa, cooked
- 1 sweet potato, diced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 avocado, sliced
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato, bell pepper, broccoli, and chickpeas with olive oil, garlic powder, paprika, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway.
- While veggies roast, prepare quinoa as per package instructions.
- Whisk tahini, lemon juice, and water to make a dressing.
- Assemble bowls with quinoa, roasted veggies, and avocado slices.
- Drizzle with tahini dressing before serving.
Notes
- Swap quinoa with brown rice for variation.
- Add a sprinkle of sesame seeds for extra crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg