Roasted Vegetable Buddha Bowl

Name: Roasted Vegetable Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g sweet potato, diced and roasted; 1 head broccoli, roasted in florets; 200g quinoa, cooked; 400g chickpeas, roasted with spices; 2 avocados, sliced; 200g cherry tomatoes, halved; 80g tahini; 3 tbsp lemon juice; 2 cloves garlic, minced; 100ml water; sesame seeds and microgreens to garnish

A nourishing bowl of roasted vegetables, quinoa, avocado and tahini dressing — beautiful and complete.

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

400gsweet potato, diced and roasted

1head broccoli, roasted in florets

200gquinoa, cooked

400gchickpeas, roasted with spices

2avocados, sliced

200gcherry tomatoes, halved

80gtahini

3 tbsplemon juice

2 clovesgarlic, minced

100mlwater

sesame seeds and microgreensto garnish

Instructions

Roast sweet potato at 200C for 25 minutes until golden.

Roast broccoli with olive oil at 200C for 20 minutes until charred.

Roast chickpeas with cumin and paprika at 200C for 25 minutes until crispy.

Make tahini dressing: blend tahini, lemon juice, garlic and water until smooth.

Arrange quinoa as base in bowls.

Add all roasted ingredients, avocado and tomatoes.

Drizzle tahini dressing generously over everything.

Scatter with sesame seeds and microgreens.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

563

Protein

18.2g

Fat

25.6g

Carbs

71.9g

Fiber

19.6g

Sodium

97mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.