A year ago I was traveling 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 pack meals that would be good on-the-go, hot or cold. This one became my first on-the-go meal when traveling! It’s uber simple, tasty, and healthy!
Part of the recipe name is called a winter buddha bowl because of its vibrant color filled with winter roasted vegetables (sweet potatoes and brussel sprouts), healthy grains (quinoa), and the abundance of protein!
The prep time is quite simple: chopped veggies and add to a baking sheet. Most of the time is spent cooking in the oven or on the stove. 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 for this bowl is roasted sweet potatoes and brussel sprouts, but this dish is versatile; you can roast any vegetables you like (squash, beets, carrots, or broccoli – just go wild, aka make it beautiful). For extra protein, I added sesame seeds and a simple tahini dressing, for flavor to hit the spot! I hope you all love this bowl! It’s satisfying, wholesome and healthy!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Roasted Winter Vegetable Buddha Bowl
A simple, healthy, and delicious roasted winter vegetable buddha bowl with a sweetened tahini dressing! The perfect 40-minute plant-based meal for when you're on-the-go!
- 1/2 cup quinoa cooked
- 2 cups brussel sprouts halves
- 1-2 sweet potatoes (2 cups diced) peeled and diced
- 1 15, oz can chickpeas rinsed and dried
- 2 cups spinach
- 3 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp sweet paprika
- pinch salt and black pepper
- sesame seeds
- green onion (green parts)
- tahini dressing (recipe follows)
- 1 tbsp tahini
- 1 tbsp maple syrup pure (dark color grade)
- 5 tbsp filtered water
- 2 tbsp lemon juice (1/2 lemon)
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 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 up to 4 days.
Tahini Dressing Instructions:
Add tahini, lemon juice, and maple syrup in a bowl and whisk to combine. Add 1 Tbsp water at a time, whisking until desired consistency.