You know those meals that feel like a big, colorful hug? That’s exactly what this Roasted Veggie Buddha Bowl is all about. I can still remember the first time I roasted up a mess of veggies, tossing them with olive oil until they were tender and caramelized—it filled my kitchen with this warm, earthy aroma that immediately made me feel cozy. There’s something incredibly satisfying about the mix of textures: crispy edges, soft centers, and that nutty roasted flavor shining through. Plus, it’s a one-bowl wonder that’s colorful, vibrant, and perfect for any time you want something nutritious but delicious without the fuss. Trust me, once you try this, it’ll become your go-to for an easy weeknight meal or even a show-stopping lunch.
Quick Facts
Yield: Serves 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 cup quinoa (uncooked)
1 medium sweet potato, peeled and diced
1 cup broccoli florets
1 red bell pepper, sliced
1 small zucchini, sliced into half-moons
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
1/2 cup canned chickpeas, drained and rinsed
2 cups baby spinach
1 avocado, sliced
For the Sauce / Garnish:
3 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water (more if needed)
1 tsp maple syrup or honey
Pinch of salt
Red pepper flakes (optional)
Fresh parsley, chopped (optional)
How I Make It
Step 1:
Start by cooking your quinoa. Rinse 1 cup under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
Step 2:
Preheat your oven to 425°F. Toss the diced sweet potato, broccoli florets, red bell pepper, and zucchini in 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out evenly on a baking sheet—don’t crowd them, or they’ll steam instead of roast!
Step 3:
Roast the veggies for about 25-30 minutes, tossing halfway through, until they’re tender and you see those gorgeous caramelized edges.
Step 4:
While the veggies roast, prep your sauce. In a small bowl, whisk together tahini, lemon juice, warm water, maple syrup, and a pinch of salt. If the sauce feels too thick, just add a little more water until it’s smooth and drizzly.
Step 5:
Once veggies are roasted, let them cool slightly. In a bowl, layer the quinoa, roasted vegetables, chickpeas, and a handful of baby spinach. Top with slices of creamy avocado, then drizzle with the tahini sauce.
Step 6:
Finish with a sprinkle of red pepper flakes for a touch of heat and some fresh parsley for color and freshness. Dive in immediately for the best texture and flavor combo!
Variations & Tips
Swap the quinoa for brown rice or farro if you prefer a chewier grain.
Add roasted nuts or seeds (like pumpkin seeds) for crunch.
Use seasonal veggies—brussels sprouts, carrots, or cauliflower work beautifully.
Make it vegan by using maple syrup instead of honey in the sauce.
For extra protein, toss in some grilled chicken or tofu.
If your tahini sauce is too bitter, a little extra lemon juice or a dash of cumin can balance it out.
How I Like to Serve It
This Buddha bowl shines as a bright, fresh lunch during spring or summer but also feels hearty enough for a cozy fall dinner. I love serving it with crusty bread and a hot cup of herbal tea on chilly evenings. For a casual brunch, add a soft-boiled egg on top and some pickled red onions for zing.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days—reheat veggies in the oven or a skillet to keep them crisp.
Quinoa can be cooked a day ahead to speed up assembly on busy days.
Closing: This Roasted Veggie Buddha Bowl is one of those simple recipes that feels special every time—trust me, your taste buds will keep asking for it.
