Roasted Veggie Buddha Bowl
Savor the vibrant flavors and wholesome goodness of this Roasted Veggie Buddha Bowl! This colorful dish features a medley of roasted vegetables, protein-packed grains, and a creamy tahini sauce. Ideal for lunch or dinner, its versatile enough to adapt to your taste preferences and seasonal ingredients. Quick and easy to prepare, this nourishing bowl will become your go-to for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, red onion)
- 2 tablespoons extra virgin olive oil
- 1 cup quinoa or brown rice (cooked according to package instructions)
- cup fresh herbs (parsley or cilantro)
- 3 tablespoons tahini
- Juice of lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425F (220C) and line a baking sheet with parchment paper.
- Wash and chop mixed vegetables into uniform pieces. Place on the baking sheet and drizzle with olive oil, salt, and pepper.
- Roast in the preheated oven for 25-30 minutes until tender and caramelized, tossing halfway through.
- Cook quinoa or brown rice as per package instructions (about 15-20 minutes).
- In a small bowl, whisk together tahini with lemon juice and water until smooth; adjust consistency as needed.
- To assemble, layer cooked quinoa or brown rice in a bowl, top with roasted vegetables, fresh herbs, and drizzle with tahini sauce.
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 520
- Sugar: 6g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg