Roasted Veggie Buddha Bowl
This Buddha bowl is a wholesome balance of roasted seasonal vegetables, grains, protein-packed chickpeas, and a creamy lemon-tahini dressing. It’s Mediterranean-inspired, customizable, and great for meal prep or a light but satisfying dinner.
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
Servings:2
Ingredients
Roasted Vegetables
1 small zucchini
1 medium sweet potato
1 red bell pepper
1 medium carrot
1 cup broccoli florets
2 tbsp olive oil
½ tsp paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper to taste
Bowl Base
1 cup cooked quinoa, couscous, or brown rice
½ cup chickpeas
1 small avocado
2 tbsp hummus or tzatziki
Fresh greens (arugula, baby spinach, or mixed greens)
Lemon-Tahini Dressing
2 tbsp tahini
1 tbsp olive oil
Juice of ½ lemon
1 tsp honey or maple syrup
2–3 tbsp water
Pinch of salt
Instructions
1. Roast the Veggies
Preheat oven to 200°C (400°F).
Toss sweet potato, zucchini, pepper, carrot, and broccoli with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Make the Dressing
In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and salt.
Add water gradually until smooth and creamy.
3. Assemble the Bowl
Add a scoop of cooked quinoa to each bowl.
Layer roasted veggies on top.
Add chickpeas, avocado slices, and a dollop of hummus or tzatziki.
Drizzle generously with lemon-tahini dressing.
Garnish with fresh herbs (parsley, mint, or cilantro).
Notes & Tips
Custom Veggies: Swap in seasonal veggies like eggplant, cauliflower, or beets.
Protein Boost: Add grilled chicken, salmon, or falafel for a heartier meal.
Meal Prep Friendly: Roast extra veggies and store separately; assemble fresh when ready.
Frequently Asked Questions
Q: Can I serve this bowl cold?
A: Yes — roasted veggies taste great chilled, making it perfect for a lunchbox.
Q: Can I use another dressing?
A: Definitely — Greek yogurt sauce, balsamic vinaigrette, or a simple olive oil-lemon dressing work well.
Q: Is this gluten-free?
A: Yes, as long as you use quinoa or rice instead of couscous.
Nutritional Information
Calories: 510
Protein: 14g
Fat: 23g
Carbs: 62g
Fiber: 12g