roasted veggie bowl

A healthy, delicious, satisfying vegan buddha bowl with roasted veggies, kale, quinoa, lemony dressing and vegan toasted pecan "parmesan."

Sweet Potato Brussels Sprout Buddha Bowl

sweet potatoes

olive oil, divided

kale

quinoa,

nutritional yeast

extra virgin olive oil, divided

lemon juice (1 juicy lemon)

dijon mustard

salt

black pepper,

almonds

cranberries

Micro greens

Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer in a shallow roasting pan or rimmed baking sheet. Toss the Brussels sprouts with 2 tablespoons of olive oil and a sprinkle of salt and spread them out on a rimmed baking sheet, cut side down. Roast the vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the Brussels.

While the veggies are roasting, cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 12-14 minutes). While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa.

Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, 1/4 teaspoon of salt, and 1 tablespoons of olive oil, and pulse to combine.

In a separate small bowl whisk the remaining 4 tablespoons olive oil with the lemon juice, dijon, 1/4 teaspoon salt, and pepper, to taste. Pour the lemon vinaigrette mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.

To serve, divide the quinoa/kale mixture between 4-5 bowls. Divide the sweet potatoes and Brussels sprouts between the bowls, each in their own pile so you can see all the wonderful colors and textures. Sprinkle garnishes on top: cranberries, almonds, micro-greens or all three. Season, to taste, with salt and pepper.

Perfect colours, perfect photos; so inviting ! Will do ! Thank you !

I just made this and it is delicious.  I substituted almonds for the pecans (because of an allergy) in the lemon Parmesan dressing and it was still incredible.  So filling and healthy.  Thank you Lisa!

The term Buddha Bowl probably in reference to alms round in which buddhist monks are given offerings from the lay people and pile the entire concoction into one large  bowl. They are given this meal once in the morning and then fast until the next day which is often why they take as much as they can and are thankful for anything they're offered making for some very interesting meals (like cereal and spaghetti!). Being that monks are usually vegan as well as buddha bowl recipes are it can be deduced that this is the inspiration to the pop culture reference.

This was very good. Made substitutions based on my pantry. Cashews for the crumble instead of pecans, quinoa was garlic flavored. Massaged kale with olive oil and splash of lemon juice. So good, balanced, and filling!

This was was a huge hit!
Inquiring minds want to know what to make next???!!!

These Roasted Veggie Chickpea Bowls are everything you want in a feel-good meal—nourishing, colorful, and loaded with roasted vegetables, crispy chickpeas, and fluffy grains. Topped with a luscious Maple Dijon Tahini Dressing that’s creamy, tangy, and slightly sweet, this plant-based bowl is perfect for lunch, dinner, or meal prep. Simple, satisfying, and packed with bold flavors!

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

zucchini, sliced

carrot, sliced

broccoli crown,

red onion,

chickpeas (15 oz), drained and rinsed

olive oil

smoked paprika

Salt and pepper,

tahini

Dijon mustard

maple syrup

lemon juice

water (plus more as needed for thinning)

cooked quinoa or rice

Fresh parsley or cilantro, chopped (for garnish)

Preheat the OvenPreheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Roast the Vegetables and ChickpeasIn a mixing bowl, toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and caramelized, and chickpeas are slightly crispy.

Make the DressingWhile the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth and creamy. Add extra water a teaspoon at a time if needed to reach a pourable consistency. Season to taste with salt and pepper.

Assemble the BowlsDivide the cooked quinoa or rice among 4 serving bowls. Top with the roasted veggie and chickpea mixture.

Dress and GarnishDrizzle generously with the maple Dijon tahini dressing and sprinkle with chopped fresh parsley or cilantro. Serve warm or at room temperature and enjoy!

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