Go Back

Roasted Veggie Buddha Bowls with Tahini Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Vegetables:
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 medium sweet potato, cubed
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • For the Grain Base:
  • 1 cup cooked quinoa, brown rice, or farro
  • For the Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, minced
  • 2–3 tbsp water (to thin, as needed)
  • Salt and black pepper, to taste
  • Optional Toppings:
  • Avocado slices
  • Pumpkin seeds or sunflower seeds
  • Fresh parsley or cilantro
  • Pickled red onions

Instructions
 

  • Step 1: Preheat Oven and Prepare Vegetables : Preheat oven to 425°F (220°C). Chop all vegetables into bite-sized pieces. Place them in a large bowl and toss with olive oil, salt, pepper, and smoked paprika.
  • Step 2: Roast Vegetables : Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  • Step 3: Cook the Grain Base : While the vegetables roast, cook your choice of grain (quinoa, brown rice, or farro) according to package instructions. Fluff with a fork once cooked.
  • Step 4: Prepare the Tahini Dressing : In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and minced garlic. Add water gradually until the dressing reaches desired consistency. Season with salt and pepper to taste.
  • Step 5: Assemble the Buddha Bowls : Divide the cooked grains among four bowls as the base. Arrange roasted vegetables on top of the grains. Add fresh greens and any optional toppings like avocado, seeds, or herbs. Drizzle generously with tahini dressing.
  • Step 6: Serve : Serve immediately while vegetables are warm and dressing is fresh. Optionally, add extra lemon wedges for brightness.