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Looking for a colorful, plant-forward meal that’s as comforting as it is nutritious? This roasted veggie Buddha bowl brings together an array of seasonal produce, hearty whole grains, and a tangy lemon-tahini drizzle for a dish that’s bursting with flavor. Whether you’re a seasoned veggie lover or dabbling in more plant-based meals, this quick and inviting recipe will leave you feeling both satisfied and energized.
Ingredients
- 1 cup cooked quinoa (or brown rice)
- 1 large sweet potato, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon warm water (plus more if needed)
- 1 teaspoon maple syrup (optional, for sweetness)
Instructions
Preheat your oven to 400°F (200°C). Arrange the diced sweet potato, red bell pepper slices, zucchini, and broccoli florets on a baking sheet. Drizzle the vegetables with olive oil and sprinkle them with garlic powder, salt, and black pepper. Give everything a good toss to evenly coat, then roast for about 20–25 minutes or until the veggies are tender and lightly browned on the edges.
While the vegetables roast, whisk together the tahini, lemon juice, and a tablespoon of warm water in a small bowl. If the dressing seems too thick, slowly add more water until it reaches your desired consistency. For a touch of sweetness, stir in the maple syrup. Taste and adjust seasonings with extra lemon juice or salt if you prefer.
To assemble your Buddha bowl, spoon the cooked quinoa into a wide, shallow bowl. Arrange the roasted vegetables on top in sections to showcase all the vibrant colors. Drizzle generously with the lemon-tahini dressing. If you like a bit more crunch, sprinkle some toasted nuts or seeds over the top.
This roasted veggie Buddha bowl is a versatile meal that works beautifully for lunch or dinner. It’s perfect for anyone who loves a hearty dish packed with vitamins, fiber, and protein, and it’s easy to adapt with whatever vegetables are in season (think carrots, cauliflower, or even roasted tomatoes). Feel free to swap the quinoa for brown rice, farro, or your favorite grain, and adjust the dressing to taste. Whether you’re aiming to cut back on meat or simply explore more nourishing meals, this colorful bowl has you covered with its wholesome ingredients and vibrant, zesty flavors.
