This Roasted Winter Vegetable Buddha Bowl with Tahini Dressing is simple to make, healthy, and delicious! It’s the perfect plant-based mealwhen you’re on-the-go!
A year ago, I traveled almost weekly, and it was difficult to find a healthy meal that wasn’t processed, fried, or lacking nutritional value. That’s when I started creating veggie-packed meals that would be good on-the-go, hot or cold. This buddha bowl became my first on-the-go meal when traveling! It’s super simple to make, tasty, and healthy!
Roasted Winter Vegetable Buddha Bowl Ingredients:
Quinoa: We like to use quinoa over rice because it’s higher in protein and fiber and healthy. It also fills you up quicker, which is a win-win when you don’t want to overeat.
Chickpeas: Packed with nutrients and help with digestion and weight management.
Seasoning: olive oil, chili powder, sweet paprika, salt, and black pepper.
Toppings:Sesame seeds, green onions, sprouts.
Tahini Dressing: tahini, maple syrup, water, lemon juice.
The prep time is simple: chop veggies and add them to a baking sheet. The oven does most of the work here. Quinoa is ready in 15 minutes, and the roasted veggies are tender in 30 minutes! The roasted chickpeas cook at the same time as the veggies, which is a win-win!
My favorite vegetables to add is roasted sweet potatoes and brussel sprouts, but this dish is versatile; you can roast any vegetables you like (squash, beets, carrots, or broccoli – go wild, aka make it beautiful). Don’t forget to add some white sesame seeds and the tahini dressing for extra flavor! I hope you all love this plant-based meal! It’s satisfying, wholesome, and healthy! Enjoy!
Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
Add the sweet potatoes and brussel sprouts to 1 baking sheet drizzle with 2 Tbsp oil (or water, if oil-free). Add the chickpeas to the second baking sheet and drizzle with 1 Tbsp oil (or water, if oil-free).
Combine the spices: chili powder, cumin, sweet paprika, black pepper, and salt in a small bowl. Divide the spice blend to both baking sheets and toss to combine. Cover the first baking sheet (with the vegetables) with foil for the first 15 minutes to ensure even roasting—Bake for a total of 30 minutes, or until golden brown and tender.
While the vegetables are baking, add 1/4 quinoa to a small saucepan. Fill with 1/2 cup water and bring to a boil. Turn off the heat and place a lid on top to cook for 15 minutes. Do not move the saucepan from the burner or remove the lid. (When fully cooked, fluff the quinoa with a fork).
To serve, add spinach and divide quinoa, roasted vegetables, and the roasted chickpeas between two serving plates or bowls. Garnish with sesame seeds, green onions, sprouts, and top with the tahini dressing.
Best when fresh. Store leftovers covered in the refrigerator for up to 4 days.
Tahini Dressing Instructions:Add tahini, lemon juice, and maple syrup to a bowl and whisk to combine. Add 1 Tbsp water at a time, whisking until desired consistency.
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