Roasted Winter Vegetable Buddha Bowl
This comforting and nutrient-dense Roasted Winter Vegetable Buddha Bowl is the perfect plant-based meal for chilly days. It combines sweet, caramelized potatoes and charred Brussels sprouts with earthy quinoa and crispy, spiced chickpeas. Everything is brought together by a silky, nutty tahini dressing, resulting in a vibrant, filling bowl that feels as good as it tastes. It is a simple, satisfying way to embrace seasonal ingredients.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
0.5 cup quinoa, cooked
2 cups Brussels sprouts, halved
2 sweet potatoes, peeled and diced
1 15-ounce can chickpeas, rinsed and dried
2 cups fresh baby spinach
3 tablespoons olive oil
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon sweet paprika
Pinch of salt and black pepper
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon warm water
Toasted sesame seeds, for garnish
Sliced green onions, for garnish
Fresh sprouts, for garnish
Instructions
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the diced sweet potatoes, halved Brussels sprouts, and dried chickpeas with the olive oil, chili powder, cumin, paprika, salt, and pepper until well coated.
Spread the vegetables and chickpeas in a single layer and roast for 25-30 minutes, or until the vegetables are tender and the chickpeas are crisp.
While roasting, whisk together the tahini, lemon juice, and a tablespoon of warm water until smooth to create the dressing; add more water if needed for a pourable consistency.
Assemble the bowls by layering the fresh baby spinach at the base, followed by the cooked quinoa, roasted vegetables, and crispy chickpeas.
Drizzle with the tahini dressing and garnish with sesame seeds, green onions, and fresh sprouts before serving.
Notes
Ensure chickpeas are thoroughly dried with a paper towel before roasting to guarantee maximum crispiness. You can batch-prep the roasted components ahead of time for quick lunches throughout the week. Feel free to swap sweet potatoes for butternut squash or add kale instead of spinach.