Print

Healthy Buddha Bowl with Roasted Veggies

healthy Buddha bowl with roasted veggies - featured image
Print Recipe

A wholesome and easy meal prep recipe featuring roasted vegetables, quinoa, toasted chickpeas, and a tangy tahini dressing. Perfect for a nutritious, colorful, and satisfying bowl that holds well for leftovers.

Ingredients

Scale
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup carrots, sliced into sticks
  • 1 medium red bell pepper, cut into chunks
  • 1 cup beets, peeled and cubed (optional)
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried thyme or rosemary
  • 1 cup quinoa (uncooked)
  • 2 cups vegetable broth or water
  • 1 can chickpeas, drained and rinsed
  • 1/2 tsp smoked paprika
  • Sea salt, to taste
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • 2–3 tbsp warm water
  • 1 tsp maple syrup or honey (optional)
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tbsp sesame seeds or hemp seeds

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes, carrots, red bell pepper, and beets with olive oil, salt, pepper, and dried herbs until evenly coated.
  3. Spread the veggies evenly on a baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and golden around the edges.
  4. Rinse 1 cup quinoa under cold water. Add quinoa and 2 cups vegetable broth or water to a saucepan. Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes. Fluff with a fork and set aside.
  5. Pat the rinsed chickpeas dry with a towel. Toss with olive oil, smoked paprika, and sea salt. Spread on a separate baking sheet and roast alongside the veggies for 20-25 minutes until crispy, shaking the pan occasionally.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and maple syrup. Add warm water 1 tablespoon at a time until smooth and pourable. Season with salt and pepper.
  7. Assemble the bowl by starting with a base of quinoa, then pile on the roasted veggies and crispy chickpeas. Drizzle generously with tahini dressing.
  8. Garnish with fresh herbs and seeds.
  9. Serve warm or at room temperature. Store dressing separately if meal prepping.

Notes

If beets take longer to roast, parboil them for 10 minutes beforehand. Stir veggies halfway through roasting for even browning. Pat chickpeas dry thoroughly before roasting to ensure crispiness. Keep dressing separate when storing for meal prep to avoid sogginess.

Nutrition

Keywords: healthy Buddha bowl, roasted veggies, quinoa bowl, meal prep, vegan, gluten-free, tahini dressing, plant-based protein

Find it online: https://leilameals.com/healthy-buddha-bowl-with-roasted-veggies-easy-meal-prep-recipe/