Vegan Roasted Veggie Bowl

Experience a burst of color and nutrition with this Vegan Roasted Veggie Buddha Bowl. This dish combines the earthy sweetness of roasted sweet potatoes and bell peppers with the crunch of broccoli and zucchini, all served over a bed of fluffy quinoa. The star of the show is the creamy Green Goddess Avocado Dressing, which brings every element together with its fresh, herby vibrance.

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Creating this bowl is a simple process of roasting vegetables to perfection while your grains simmer. The versatility of the ingredients makes it an ideal choice for using up whatever you have in your kitchen, ensuring a satisfying, plant-based meal every time.

Ingredients

• 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
• Freshly ground black pepper, to taste
• 1 cup quinoa (uncooked), rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 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
• Freshly ground black pepper, to taste
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/2 cup shredded red cabbage
• 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 sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.

Step 3

Roast for 25–30 minutes, flipping halfway through, until vegetables are golden and tender.

Step 4

Meanwhile, cook the quinoa: Combine rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.

Step 5

Prepare the dressing: In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tbsp water, salt, and pepper. Blend until smooth and creamy. Add more water as needed to reach desired consistency.

Step 6

Warm the chickpeas in a skillet over medium heat for 2–3 minutes, if desired.

Step 7

To assemble, divide quinoa among four bowls. Top with roasted vegetables, chickpeas, shredded red cabbage, and pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges.

Zusatztipps für die Zubereitung

To make this recipe, you will need a large baking sheet, parchment paper, a saucepan with a lid, and a blender or food processor. This dish contains no major allergens (no nuts, dairy, eggs, gluten, or soy if using gluten-free grains). Always double-check ingredient labels, especially for broth and seeds, to ensure allergen safety.

Varianten und Anpassungen

Feel free to swap quinoa for brown rice or farro if preferred. You can use any seasonal vegetables you like, such as cauliflower, carrots, or Brussels sprouts. For extra freshness, add sliced avocado or microgreens. For added protein, top the bowl with baked tofu or tempeh.

Serviervorschläge

Assemble the bowls by layering the quinoa with roasted vegetables, chickpeas, and crunchy cabbage. Each serving provides approximately 430 calories, 20 g of fat, 53 g of carbohydrates, and 12 g of protein. Serve with lemon wedges for a bright finish.

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This nourishing Buddha bowl is more than just a meal; it's a celebration of fresh, whole-food ingredients that will leave you feeling energized and satisfied. Enjoy the perfect balance of smoky, creamy, and crunchy textures in every single bite.

Recipe FAQs

→ Can I substitute the quinoa with other grains?

Yes, brown rice or farro can be used as alternatives, offering different textures while maintaining heartiness.

→ How do I make the avocado dressing creamy?

Blend ripe avocado with fresh herbs, lemon juice, olive oil, garlic, and a bit of water until smooth and creamy to achieve the dressing's texture.

→ What vegetables work best for roasting in this bowl?

Root vegetables like sweet potatoes and seasonal options such as broccoli, bell peppers, and zucchini roast well and develop rich flavors.

→ Can I prepare the chickpeas differently?

Yes, warming the chickpeas briefly in a skillet enhances their flavor and texture, though they can also be used straight from the can.

→ What are suitable toppings for added texture?

Toasted pumpkin seeds and shredded red cabbage add crunch, while lemon wedges provide a fresh citrus finish.