Recipe Details
- Prep Time
- 20 mins
- Cooking Time
- 30 mins
- Total Time
- 50 mins
- Servings
- 4
- Difficulty
- easy
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Roasted Vegetable Buddha Bowl
A vibrant and healthy bowl packed with roasted vegetables, grains, and a flavorful tahini dressing.
Prep: 20 min
Cook: 30 min
Serves: 4
easy
- 1 butternut squash, peeled, seeded, and cubed
- 1 red onion, cut into wedges
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 head of broccoli, cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa, cooked according to package directions
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2-3 tbsp water, to thin dressing
- Optional toppings: sesame seeds, chopped parsley, avocado slices
- 1Preheat oven to 400°F (200°C).
- 2In a large bowl, toss butternut squash, red onion, red bell pepper, green bell pepper, and broccoli with olive oil, salt, and pepper.
- 3Spread vegetables in a single layer on a large baking sheet.
- 4Roast for 25-30 minutes, or until vegetables are tender and slightly browned, flipping halfway through.
- 5While vegetables are roasting, prepare the quinoa according to package directions.
- 6In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy. Add more water if needed to reach desired consistency.
- 7To assemble the bowls, divide the cooked quinoa among bowls.
- 8Top with roasted vegetables and chickpeas.
- 9Drizzle with tahini dressing.
- 10Garnish with sesame seeds, chopped parsley, and avocado slices, if desired.