Save Experience a burst of fresh flavors and nourishing ingredients with this Vegan Roasted Veggie Buddha Bowl. It is a vibrant, wholesome meal that perfectly balances the earthy sweetness of roasted sweet potatoes and zucchini with the protein-rich crunch of chickpeas and quinoa, all topped with a silky Green Goddess avocado dressing.
Save This bowl is more than just a salad; it is a carefully crafted combination of textures and tastes. The smoky paprika and cumin lend a subtle warmth to the roasted vegetables, while the fresh herbs in the dressing provide a bright, zesty finish that ties every element together beautifully.
Ingredients
- Roasted Vegetables: 1 medium sweet potato (peeled and diced), 1 small head broccoli (cut into florets), 1 red bell pepper (sliced), 1 zucchini (sliced), 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt, and freshly ground black pepper.
- Grains & Base: 1 cup quinoa (uncooked and rinsed), 2 cups water or vegetable broth, and 1 can (15 oz) chickpeas (drained and rinsed).
- Green Goddess Avocado Dressing: 1 ripe avocado (peeled and pitted), 1/2 cup fresh parsley leaves, 1/2 cup fresh cilantro leaves, 1/4 cup fresh basil leaves, 2 tbsp lemon juice, 1 garlic clove, 1/4 cup extra-virgin olive oil, 2–3 tbsp water (to thin), 1/2 tsp sea salt, and freshly ground black pepper.
- Toppings & Garnishes: 1/4 cup pumpkin seeds (toasted), 1/2 cup shredded red cabbage, and lemon wedges.
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2
- In a large bowl, toss the sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
- Step 3
- Roast for 25–30 minutes, flipping halfway through, until the vegetables are golden and tender.
- Step 4
- Meanwhile, cook the quinoa: Combine the rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork.
- Step 5
- Prepare the dressing: In a blender or food processor, combine the avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tbsp water, salt, and pepper. Blend until smooth and creamy, adding more water if needed to reach the desired consistency.
- Step 6
- Warm the chickpeas in a skillet over medium heat for 2–3 minutes, if desired.
- Step 7
- To assemble, divide the quinoa among four bowls. Top with roasted vegetables, chickpeas, shredded red cabbage, and pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges.
Zusatztipps für die Zubereitung
For the fluffiest grains, ensure the quinoa is rinsed thoroughly before cooking to remove its natural bitterness. If you are serving this for meal prep, keep the dressing in a separate container and drizzle it over the bowl just before serving to keep the vegetables and grains fresh.
Varianten und Anpassungen
You can easily swap the quinoa for brown rice or farro. Feel free to use any seasonal vegetables you have on hand, such as cauliflower, carrots, or Brussels sprouts. For an extra boost of protein, consider adding baked tofu or tempeh.
Serviervorschläge
Top your Buddha bowl with extra sliced avocado or fresh microgreens for a boost of freshness and nutrition. Serving with extra lemon wedges allows you to adjust the acidity to your personal preference at the table.
Save Enjoy this nutrient-packed bowl as a satisfying lunch or a colorful dinner. It is a delicious way to incorporate more plants into your diet while feeling completely satisfied by the rich flavors and textures.
Kitchen Questions
- → What vegetables work best for roasting in this bowl?
Root vegetables like sweet potatoes, broccoli florets, bell peppers, and zucchini roast well, becoming tender with a hint of caramelization. You can also swap in cauliflower or Brussels sprouts.
- → How can I make the avocado dressing thinner or thicker?
Adjust the dressing consistency by adding water gradually while blending. For a creamier texture, use less water; for thinner, add more until desired smoothness is reached.
- → Can I substitute quinoa with other grains?
Yes, brown rice, farro, or barley are great alternatives providing a hearty base and complementing the roasted vegetables well.
- → How do I ensure the chickpeas are warm and flavorful?
Simply warm canned chickpeas in a skillet over medium heat for a few minutes. Season lightly or keep them plain to balance the bowl's flavors.
- → What toppings add extra texture and flavor?
Toasted pumpkin seeds provide crunch while shredded red cabbage adds freshness. Lemon wedges brighten the dish with a burst of citrus.