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roasted-veggie-buddha-bowl-recipe

Roasted Veggie Buddha Bowl Recipe

A hearty and healthy bowl packed with roasted veggies, grains, and a delicious dressing.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups Quinoa cooked
  • 1 cup Chickpeas drained and rinsed
  • 1 cup Broccoli chopped
  • 1 cup Carrots sliced
  • 1 cup Bell Peppers sliced
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Dressing

  • ¼ cup Tahini
  • 2 tablespoon Lemon Juice freshly squeezed
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Soy Sauce
  • 2 tablespoon Water to thin

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Spread chickpeas, broccoli, carrots, and bell peppers on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.
  3. Roast for 25-30 minutes, stirring halfway through, until veggies are tender and slightly charred.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce, and water until smooth.
  5. Divide cooked quinoa into bowls. Top with roasted veggies and drizzle with dressing. Serve warm.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 700mg | Fiber: 10g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 4mg

Keywords

Buddha Bowl
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