Why This Recipe Works
Sometimes you just need vegetables. Not dressed up, not hiding under a sauce, not competing with protein for attention—just honest, beautifully roasted vegetables in a bowl. This Buddha bowl is my reset button, the meal I make when I want to feel good about what I'm eating without sacrificing flavor.
I came up with this combination after a week of particularly indulgent cooking. My body was craving something green, something whole, something that didn't require a glaze or a finishing drizzle or any of the usual tricks. Just vegetables, roasted until their natural sugars caramelize at the edges. A scoop of fluffy quinoa. Crispy chickpeas. And yes, a tahini dressing—because even simplicity needs a little something.
The beauty of a Buddha bowl is that it's endlessly customizable. Use whatever vegetables are in season, swap quinoa for brown rice or farro, add a fried egg or some crumbled feta. The formula is forgiving. What matters is the balance—something roasted, something fresh, something creamy, something with texture.
Pro Tips Before You Start
- Cut vegetables into similar-sized pieces for even roasting
- Don't overcrowd the pan—vegetables steam instead of roast when crowded
- The tahini dressing thickens as it sits; thin with water as needed
- You don't need a glaze for this. The vegetables are enough on their own. Really.
I like to meal prep these bowls for the week—roast a big batch of vegetables on Sunday, cook a pot of grains, make the dressing. Then it's just assembly each day, a few minutes of arranging components into something that looks almost too pretty to eat. Almost.
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Roasted Vegetable Buddha Bowl
Nourishing, colorful, and surprisingly satisfying
Ingredients
- For the Roasted Vegetables
- For the Crispy Chickpeas
- For the Base
- For the Tahini Dressing
Instructions
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Preheat & PrepPreheat oven to 425°F (220°C). Line two large sheet pans with parchment paper. Cut all vegetables into similar-sized pieces for even cooking.
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Roast the VegetablesToss vegetables with olive oil, salt, and pepper. Spread in a single layer on one sheet pan (don't crowd them). Roast for 20-25 minutes, flipping halfway, until edges are caramelized and tender.
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Crisp the ChickpeasPat chickpeas very dry with paper towels. Toss with olive oil, cumin, paprika, and salt. Spread on the second sheet pan and roast for 20-25 minutes until crispy, shaking pan halfway through.
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Make the DressingWhisk together tahini, lemon juice, garlic, and salt. Add water a tablespoon at a time until you reach a drizzleable consistency.
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AssembleDivide greens and quinoa among four bowls. Arrange roasted vegetables, crispy chickpeas, and avocado on top. Drizzle with tahini dressing. Serve immediately.
Nutrition Information
Per serving (1 bowl with dressing)
Recipe Notes & Variations
Make it your own: Swap vegetables based on what's in season. Beets, cauliflower, Brussels sprouts, and butternut squash all work beautifully.
Add protein: Top with a fried egg, grilled tofu, or leftover chicken for extra protein.
The dressing: This isn't about the drizzle. But yes, the tahini does photograph well. That's not why it's here though. It's here because it tastes good.
Meal prep: Roasted vegetables and grains keep for 4-5 days in the fridge. Assemble fresh each day. Don't dress until ready to eat.
Recipe Reviews (142)
This has become my go-to healthy lunch! I meal prep the components on Sunday and assemble fresh each day. So good and so easy.
Delicious! I added a honey glaze to the chickpeas to give them a little sweetness and it was amazing. Highly recommend trying that variation!
Finally a healthy recipe that actually fills me up! The crispy chickpeas are addictive. I've been snacking on them before they even make it to the bowl.
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