Colorful Roasted Veggie Buddha Bowl

$To make a delicious Roasted Veggie Buddha Bowl, you will need the following: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 medium sweet potato, peeled and cubed - 1 cup chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 avocado, sliced - ¼ cup tahini - 2 tablespoons lemon juice - Fresh parsley or cilantro for garnish These ingredients create a colorful and tasty base for your Buddha bowl. Each veggie adds its own flavor and nutrients, making this dish not just pretty but also very healthy. You can add more flavors and textures with these optional toppings: - Sliced radishes for crunch - Toasted nuts for extra protein - Feta cheese for a salty kick - Sesame seeds for a nutty finish Feel free to mix and match based on what you like or have on hand. If you need to change something, here are some easy swaps: - Use brown rice or farro instead of quinoa. - Swap sweet potato with butternut squash or carrots. - Replace chickpeas with black beans or lentils. - Use sunflower seed butter instead of tahini for a nut-free option. These substitutions keep the dish fresh and exciting while catering to your tastes and needs. {{ingredient_image_1}} Start by washing your veggies. You want them clean and fresh. Dice the zucchini and bell pepper into bite-sized pieces. Next, peel and cube the sweet potato. Halve the cherry tomatoes. This mix of colors will make your bowl pop. In a large baking sheet, toss the zucchini, bell pepper, sweet potato, and cherry tomatoes. Add two tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Mix it all well so every piece is coated. While the veggies are ready, it’s time for the quinoa. Rinse one cup of quinoa under cold water. In a medium saucepan, pour in two cups of vegetable broth and bring it to a boil. Add the rinsed quinoa and cover the pot. Lower the heat to a simmer for about 15 minutes. The quinoa will absorb all that flavor! After 15 minutes, remove it from heat. Let it sit covered for five more minutes. This step makes it fluffy. Use a fork to fluff the quinoa before serving. Now, let’s roast those veggies! Preheat your oven to 425°F (220°C). Spread the tossed vegetables in a single layer on the baking sheet. Pop it in the oven for 20-25 minutes. Stir halfway through to ensure even cooking. You want them tender and slightly caramelized. This roasting brings out their natural sweetness and adds great flavor. Once done, take them out and let them cool a bit before adding to your bowl. Enjoy the vibrant colors and tasty aromas of your roasted veggies! To get the best flavor, choose fresh vegetables. Cut them into even pieces so they cook evenly. Toss your veggies with olive oil, salt, and spices to add taste. I love using smoked paprika for a nice depth. Spread them out on your baking sheet. This helps them roast, not steam. Roast at 425°F for 20-25 minutes. Stir halfway to get that perfect caramelization. To make tahini dressing, start with ¼ cup of tahini. Mix it with 2 tablespoons of fresh lemon juice. This combo gives a nice tang. If it’s too thick, add water a little at a time. Keep mixing until it’s smooth and creamy. Taste it and adjust with more lemon or salt if needed. This dressing brings all the flavors together in your Buddha bowl. For a stunning presentation, use deep bowls. Start with a layer of fluffy quinoa. Next, add your roasted veggies and chickpeas. Top it off with fresh avocado slices. Drizzle your tahini dressing on top, and don’t forget to add some fresh herbs. Parsley or cilantro adds color and taste. For extra crunch, sprinkle sesame seeds on top. This makes your meal look as good as it tastes! Pro Tips Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove any bitterness. Let it rest covered after cooking to allow the steam to finish the cooking process. Flavor Boosting: For an extra depth of flavor, consider marinating the chickpeas in olive oil, lemon juice, and spices for 30 minutes before adding them to the bowl. Veggie Variations: Feel free to mix and match your favorite vegetables based on what's in season or what you have on hand. Carrots, broccoli, or cauliflower make great additions! Make Ahead Meals: This Buddha bowl is perfect for meal prep! Store individual components in airtight containers in the fridge to enjoy fresh meals throughout the week. {{image_2}} You can mix and match veggies in your Buddha bowl. Use what you love or have on hand. Try carrots for sweetness or broccoli for crunch. Cauliflower adds a nice touch, too. If you like greens, add spinach or kale. Just remember to dice or chop them into small pieces for even cooking. Adding protein makes your bowl more filling. You can use cooked chicken or shrimp for a meaty option. If you prefer plant-based, try tofu or tempeh. Both soak up flavors well. You can also toss in more chickpeas or add lentils for extra protein. This keeps your meal balanced and satisfying. Flavor is key in a Buddha bowl. You can add spices like cumin or chili powder for heat. Fresh herbs like basil or mint can brighten up the dish. Try a splash of soy sauce or coconut aminos for umami taste. A squeeze of lime juice adds a zesty kick. Experiment with flavors to find your favorite combo! To store your roasted veggie Buddha bowl, let it cool first. Then, place the leftovers in an airtight container. Keep it in the fridge for up to four days. If you want to store it longer, consider freezing the veggies and quinoa. They can last up to three months in the freezer. When you’re ready to eat, take the bowl out of the fridge. For best results, reheat your veggies in the oven. Set it to 350°F (175°C) and heat for about 10-15 minutes. You can also microwave it for about 2-3 minutes. Just make sure it’s hot all the way through. If you freeze the bowl, thaw it in the fridge overnight before reheating. Meal prepping makes life easier. Cook a larger batch of quinoa and veggies. Store them separately in the fridge. When you want a meal, just mix them together. You can also prepare the tahini dressing ahead of time. Keep it in a small jar in the fridge for quick access. This way, you can enjoy a fresh, tasty bowl any day of the week! A Buddha bowl is a healthy meal in a bowl. It often has grains, veggies, and protein. You can use any grains, like quinoa or rice. The veggies can be fresh or roasted. This dish is colorful and balanced. It is a fun way to eat many food groups at once. You can add your favorite toppings for extra flavor. Yes, you can easily make this recipe vegan. All the ingredients are plant-based. Just ensure the tahini does not contain any animal products. You can also make it gluten-free. Quinoa is gluten-free, so you are good to go! Just check your broth to ensure it is gluten-free too. You can customize your Buddha bowl in many ways. Here are some ideas: - Change the grains: Use brown rice, farro, or millet. - Add different veggies: Try broccoli, carrots, or kale. - Include proteins: Add tofu, tempeh, or nuts. - Mix up the dressing: Use hummus, yogurt, or vinaigrette. Feel free to create a bowl that suits your taste! This blog post covered key ingredients for a Buddha bowl, including easy substitutes. I shared step-by-step instructions, tips for roasting, and ideas for toppings. You learned how to store leftovers and reheat them for future meals. Remember, the options are endless; you can mix and match flavors. Get creative with your bowls! Enjoy the process and share your unique twist on this healthy dish. Your taste buds will thank you. Happy cooking!$

Colorful Roasted Veggie Buddha Bowl

A vibrant and nutritious bowl filled with roasted vegetables, quinoa, and a creamy tahini dressing.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 400 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 bell pepper any color, diced
1 cup cherry tomatoes, halved
1 medium sweet potato, peeled and cubed
1 cup chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper
1 avocado sliced
¼ cup tahini
2 tablespoons lemon juice
to garnish fresh parsley or cilantro

Instructions

Preheat the oven to 425°F (220°C).
On a large baking sheet, toss the diced zucchini, bell pepper, sweet potato, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the vegetables out in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce to a simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork.
To prepare the tahini dressing, whisk together the tahini and lemon juice in a small bowl. If the mixture is too thick, add a little water to reach your desired consistency.
Once the veggies are done roasting and quinoa is cooked, assemble the Buddha bowl: in a bowl, layer quinoa, roasted vegetables, and chickpeas.
Top with fresh avocado slices, drizzle with tahini dressing, and garnish with chopped parsley or cilantro.

Notes

Serve in deep bowls to showcase the vibrant colors of the veggies. Drizzle additional tahini on top for a decorative finish and sprinkle with sesame seeds for a crunchy touch.

Keyword buddha bowl, healthy, quinoa, roasted vegetables, vegan