Easy Roasted Veggie Buddha Bowl Packed With Bold Flavors
A vibrant and nutritious bowl featuring roasted sweet potatoes, broccoli, and zesty tahini sauce for a satisfying meal.
Ingredients
Vegetables
- 2 cups Sweet Potatoes (firm, medium-sized)
- 2 cups Broccoli Florets
- 1 cup Red Bell Peppers
- 1 medium Red Onion
- 1 medium Zucchini
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Quinoa or Brown Rice
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- 1 tablespoon Maple Syrup
- 2 tablespoons Water
- 1/4 teaspoon Salt (for sauce)
- 1 medium Avocado Slices
- 1/4 cup Fresh Herbs (Cilantro or Parsley)
- 1/4 cup Toasted Pumpkin Seeds
Instructions
- Roast sweet potatoes, broccoli, and zucchini with olive oil, garlic powder, smoked paprika, salt, and pepper at 400°F (200°C) for 25-30 minutes.
- Cook quinoa or brown rice according to package instructions.
- Whisk tahini, lemon juice, maple syrup, water, and a pinch of salt to make the sauce.
- Assemble bowls with roasted vegetables, cooked grains, avocado slices, herbs, and pumpkin seeds. Drizzle with tahini sauce.
Notes
Feel free to customize with your favorite toppings or grains.