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Roasted Vegetable Buddha Bowl – Nourishing Recipes for Dinner

You know that feeling when you open the oven and a delicious, earthy aroma fills the kitchen, making your stomach rumble before dinner even hits the table? That’s exactly what happens when you roast a medley of fresh veggies for this Buddha bowl. Crisp edges, soft centers, and vibrant colors come together here in one bowl that’s every bit as nourishing as it is comforting. I can’t wait to share this recipe with you because it’s one of those meals where the flavors just sing and the textures create the perfect harmony. Whether you’re a seasoned veggie lover or just nudging your way toward healthier dinners, this roasted vegetable Buddha bowl will quickly become your go-to.

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

2 cups broccoli florets
1 medium sweet potato, peeled and cubed (about 1.5 cups)
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cooked quinoa (or brown rice)
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp lemon juice (optional, for brightness)

For the Sauce / Garnish:

1/4 cup tahini
2 tbsp water (more as needed)
1 tbsp soy sauce or tamari
1 tsp maple syrup
1 garlic clove, minced
Chopped fresh parsley or cilantro (for garnish)

How I Make It

Step 1:

Preheat your oven to 425°F. Toss the broccoli florets, sweet potato cubes, bell pepper slices, zucchini, and chickpeas in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure each piece is nicely coated—that’s how you get those beautifully roasted edges!

Step 2:

Spread the veggies and chickpeas out evenly on a large baking sheet in a single layer. Overcrowding will cause steaming instead of roasting, so if your sheet looks packed, use two! Roast for about 25-30 minutes, flipping halfway through, until the veggies are tender and caramelized just right.

Step 3:

While the veggies roast, cook your quinoa according to the package instructions if you haven’t already. This makes a fluffy, nutty base for your bowl. I love using quinoa because it holds up well under all that sauciness and roasting goodness.

Step 4:

To make the tahini sauce, whisk together tahini, water, soy sauce, maple syrup, and minced garlic in a small bowl until smooth. Add more water if needed to reach a drizzling consistency. This sauce is the magic that ties all those crunchy, soft, and savory veggies together.

Step 5:

When everything is ready, layer your quinoa in bowls first. Then pile on the roasted veggies and chickpeas generously. Drizzle your tahini sauce all over and sprinkle with fresh parsley or cilantro for a pop of color and freshness.

Step 6:

Give a quick squeeze of lemon juice on top for brightness, and dive right in! The mix of textures and flavors—earthy roasted sweet potato, tender broccoli, creamy tahini—is just downright satisfying.

Variations & Tips

Swap in seasonal veggies like butternut squash, Brussels sprouts, or eggplant.
For a protein boost, add a soft-boiled egg or grilled chicken on top.
Use brown rice or farro if you prefer a chewier grain.
If you like heat, sprinkle some red pepper flakes over the veggies before roasting.
Make the tahini sauce ahead and store in the fridge for up to 3 days.
To avoid soggy chickpeas, roast them separately or add near the end of cooking.

How I Like to Serve It

This Buddha bowl is perfect for a cozy weeknight dinner or a light lunch that will fuel your afternoon. I especially love it paired with a crisp green salad on warm spring evenings or wrapped in a whole wheat tortilla for an easy meal on-the-go. It’s so colorful and bright, it’s almost like eating a little sunshine in your bowl.

Notes

Store leftover roasted veggies and quinoa separately in airtight containers in the fridge for up to 3 days.
Reheat gently in the oven at 350°F or in a skillet to keep veggies crispy instead of soggy.

Closing: This roasted vegetable Buddha bowl always hits the spot because it’s a perfect balance of easy, nutritious, and insanely delicious—your new favorite healthy dinner, for sure!