Description
A vibrant Roasted Veggie Buddha Bowl that is customizable, nutritious, and full of flavor, perfect for quick healthy meals.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 1 cup Cooked Quinoa
- 1 medium Red Bell Pepper
- 1 medium Zucchini
- 1 cup Broccoli Florets
- 1 can Chickpeas
- 1 medium Avocado
- 2 cups Fresh Greens
- 1/4 cup Tahini Dressing
- 2 tablespoons Sesame Seeds or Pumpkin Seeds
Instructions
- Preheat your oven to 425°F (220°C) for optimal roasting.
- Chop sweet potato, red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- If using, toss chickpeas with olive oil and spices, and add to the baking sheet during the last 10-15 minutes of roasting.
- In individual bowls, add a scoop of cooked quinoa or brown rice as the base.
- Top with roasted vegetables and chickpeas for a hearty layer.
- Add a handful of fresh greens like spinach or arugula on top.
- Drizzle with tahini dressing or dressing of choice.
- Garnish with sesame seeds or pumpkin seeds and serve.
Notes
- Substitute sweet potatoes with butternut squash if desired.
- Brown rice can replace quinoa.
- Any colored bell pepper works.
- Swap zucchini for yellow squash.
- Cauliflower can replace broccoli.
- Use white beans or edamame instead of chickpeas.
- Tahini or nut butter can be used for those allergic to avocado.
- Any salad greens are suitable.
- Feel free to use any dressing of choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg