I will admit. I’m mildly obsessed with Buddha Bowls. I eat them at least few times a week. It’s so easy to get variety and it is so comforting to have a big bowl of goodness filled with delicious, nourishing ingredients! This Roasted Vegetable Buddha Bowl is so delicious and so easy to prep for the week. I usually serve it with my Spicy Green Tahini Dressing and some fresh salad elements like cucumber, cherry tomatoes or pickled onion!
Buddha Bowls got their name probably because the Buddha was vegetarian! They usually have a little bit of every food group- grains, veggies, some protein and a little fats. But they are always vegetarian! I think what I love most about Buddha Bowls is that it made it so easy for me to feel like I was getting variety on a plant based diet and to make sure I was fueling my body with all the nutrients it needs. Plus, it was a great way to switch up your meal prep by adding different sauces and seasonings and grains for a new dish week to week!
How to make this Buddha Bowl
Roast the Veggies and Protein
The first step is to roast your veggies and protein. I sprinkle some seasoning on top, drizzle with olive oil and roast mine in a 400 degree oven for about 20-25 minutes depending on the veggies you use. Some vegetables have longer cooking times than others. For example if you’re cooking broccoli, I’d remove the broccoli florets after 15 minutes, while potatoes carrots and cauliflower may need 25-30 minutes.
For added protein, I roast up some tofu and chickpeas on a separate sheet pan at the same time. This is optional, but it does help me stay fuller for a bit longer.
Cook the Grains
I used rainbow quinoa for this bowl, but you can use farro, basmati rice, brown rice or wild rice. For quinoa, it’s a 1:1.25 ratio of quinoa to water in the instant pot or a 1:2 ratio or quinoa to water in a rice cooker.
Make the Dressing
For this bowl, I used the green tahini dressing which is SO delicious. It is a creamy blend of tahini, cilantro, green chilies, lemon juice and maple syrup. The full recipe for this dressing can be found here.
Assemble the bowl
The only thing left is to assemble your bowl! Lay some greens on a bowl and add in your toppings. I like to add some fresh cucumber and tomato as well for some extra crunch. Drizzle the Green Tahini over top and enjoy
Roasted Vegetable Buddha Bowl
Ingredients
Veggies
- 1 small head of broccoli chopped
- 2 small potato chopped
- 2 carrots cut on the bias
- ½ small head of cauliflower cut into small florets
- 1 bag salad greens (spring mix or arugula)
Optional
- 1 16 oz can chickpeas drained and rinsed
- 1 block of tofu cut into cubes
Spices
- 2 tsp smoked paprika
- 2 tsp garlic powder
- salt and pepper to taste
Spicy Green Tahini
- 1-2 Indian green chilies or 1/2 serrano pepper
- 1 cup cilantro packed
- ½ cup tahini
- 1-2 tsp maple syrup
- 2 tbsp lemon juice or juice of one lemon
Instructions
Roast the veggies
- Lay veggies on a baking sheet and sprinkle with the spices and seasonings
- Drizzle generously with olive oil and coat to toss
- Optional: repeat steps on a separate sheet pan with cubed tofu and chickpeas
- Roast for 20-25 minutes or until crispy on the edges.
Cook the grains
- While veggies are roasting, cook you quinoa in the instant pot (one cup of quinoa to 1.25 cup water) 1 minute on high pressure with 10 min extended release
- In a rice cooker, cook 1 cup quinoa with 2 cups water.
Prepare Green Tahini Sauce
- Full recipe can be found here.
Assemble the bowl
- Lay a bed of greens on a large bowl.
- Add 1/2 cup cooked quinoa.
- Add veggies and tofu to fill up half the bowl.
- Add optional fresh ingredients like cucumber, tomato, pickled onion.
- Top with green tahini sauce.
Notes
- Feel free to use whichever veggies you have on hand.
- If cooking broccoli on the same sheet pan as potatoes, keep it to one side so you can remove after 15 minutes.
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