Roasted Veggie Buddha Bowl Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl.

Chickpeas: Adds a hearty texture and protein to the dish.

Broccoli: Provides a fresh, crunchy element and is rich in vitamins.

Carrots: Adds sweetness and color to the bowl.

Bell peppers: Contributes a vibrant color and a slight crunch.

Olive oil: Used for roasting the vegetables, adding a rich flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the roasted veggies.

Tahini: A creamy sesame paste that forms the base of the dressing.

Lemon juice: Adds a fresh, tangy flavor to the dressing.

Maple syrup: Provides a touch of sweetness to balance the dressing.

Soy sauce: Adds a savory umami flavor to the dressing.

Water: Used to thin the dressing to the desired consistency.

To achieve perfectly roasted chickpeas and vegetables, make sure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents them from getting that desirable crispy and caramelized texture. Additionally, tossing the veggies halfway through the roasting time ensures even cooking and browning.

• cooked quinoa - Substitute with cooked brown rice: Brown rice has a similar texture and nutritional profile, making it a great alternative.

• chickpeas - Substitute with black beans: Black beans offer a similar protein content and creamy texture.

• chopped broccoli - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted in the same way.

• sliced carrots - Substitute with sliced sweet potatoes: Sweet potatoes provide a similar sweetness and can be roasted to the same tenderness.

• sliced bell peppers - Substitute with sliced zucchini: Zucchini has a similar moisture content and can be roasted similarly.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits.

• salt - Substitute with sea salt: Sea salt provides a similar flavor profile and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor.

• tahini - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor and can be used to thin the sauce similarly.

• Allow the roasted vegetables and quinoa to cool completely before storing. This prevents condensation and sogginess.

• For short-term storage, transfer the cooled components into separate airtight containers. This keeps the veggies from making the quinoa mushy.

• Store the tahini dressing in a small jar or container with a tight-fitting lid. Shake well before using it again.

• Keep the containers in the refrigerator. The quinoa and roasted veggies will stay fresh for up to 4 days, while the tahini dressing can last up to a week.

• For freezing, place the cooled quinoa and roasted veggies in freezer-safe bags or containers. Label them with the date for easy tracking.

• Freeze the quinoa and veggies separately to maintain texture. They can be frozen for up to 2 months.

• When ready to eat, thaw the quinoa and veggies in the refrigerator overnight. Reheat in the microwave or on the stovetop until warmed through.

• The tahini dressing is best made fresh, but if you must freeze it, use a small container and leave some space for expansion. Thaw in the refrigerator and whisk well before using.

• For a quick meal, portion out the quinoa and veggies into individual servings before freezing. This makes it easy to grab and go.

• To refresh the veggies, you can toss them in a hot skillet for a few minutes to regain some of their roasted texture.

• For the best results, reheat the roasted veggies and quinoa separately. This ensures that each component retains its texture and flavor.
• Preheat your oven to 350°F (175°C). Spread the roasted veggies on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.
• Alternatively, you can use a skillet. Heat a little olive oil over medium heat and add the roasted veggies. Stir occasionally until they are heated evenly, about 5-7 minutes.
• For the quinoa, place it in a microwave-safe dish. Add a splash of water to keep it from drying out. Cover with a microwave-safe lid or a damp paper towel and heat on high for 1-2 minutes, stirring halfway through.
• If you prefer, you can reheat the quinoa on the stovetop. Place it in a saucepan with a splash of water or vegetable broth. Heat over medium-low, stirring occasionally, until warmed through.
• The tahini dressing can be served at room temperature. If you prefer it warm, gently heat it in the microwave for 10-15 seconds, or until just warm. Be careful not to overheat, as it can become too thick.
• Once everything is reheated, assemble your buddha bowl by placing the quinoa in the bottom of the bowl, topping with the roasted veggies, and drizzling with the tahini dressing. Enjoy your meal as if it were freshly made!

• Oven: Used to roast the vegetables at a high temperature, ensuring they become tender and slightly charred.

• Baking sheet: A flat surface to spread the chickpeas, broccoli, carrots, and bell peppers for roasting.

• Mixing bowl: Used to toss the vegetables with olive oil, salt, and pepper before roasting.

• Whisk: Essential for blending the tahini, lemon juice, maple syrup, soy sauce, and water into a smooth dressing.

• Small bowl: Used to mix the dressing ingredients together.

• Measuring cups: For accurately measuring the quinoa, chickpeas, and vegetables.

• Measuring spoons: For precise measurement of olive oil, salt, pepper, lemon juice, maple syrup, and soy sauce.

• Knife: Necessary for chopping the broccoli and slicing the carrots and bell peppers.

• Cutting board: A safe surface for chopping and slicing the vegetables.

• Serving bowls: Used to divide the cooked quinoa and roasted veggies for serving.

• Spatula: Helpful for stirring the vegetables halfway through the roasting process.

Pre-cook quinoa: Cook and store quinoa in advance. It keeps well in the fridge for up to a week.

Use pre-cut veggies: Buy pre-cut vegetables to save chopping time.

Batch roast: Roast extra veggies and store them for quick meals throughout the week.

Ready-made dressing: Use a store-bought tahini dressing if you're short on time.

Sheet pan method: Roast all ingredients on a single sheet pan for easy cleanup.