Lunch / California
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook quinoa with vegetable broth in a saucepan: bring to a boil, cover, reduce heat, and simmer 15 minutes; rest 5 minutes, then fluff.
On a large sheet pan toss broccoli, carrots, sweet potato, and chickpeas with olive oil, paprika, cumin, and salt. Cut vegetables to similar sizes and separate any tray that becomes crowded so each piece can develop browned edges.
Roast at 425°F (220°C) for 25 minutes, stirring once, until caramelized.
Whisk tahini, lemon juice, water, maple syrup, and garlic until smooth, adding more water for a pourable consistency.
Assemble bowls with quinoa, roasted veggies, chickpeas, avocado slices, and pepitas; drizzle with dressing.
0 of 5 steps complete
A little kitchen know-how
- Pat chickpeas dry for maximum crispiness.
- Double the quinoa and roasted veg to meal-prep lunches for the week.
Make it yours & keep it well
Use cooked lentils instead of chickpeas, adding them to the bowl rather than roasting them dry.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep dressing, avocado and seeds separate from the quinoa and roasted vegetables. Add them after warming.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
Apply the food-group checklist and treat recipe nutrition figures as estimates.
Estimated nutrition per serving
450 kcal · Protein 16 g · Carbohydrates 55 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use brown rice instead of quinoa?
Yes—cook 1 cup brown rice according to package instructions and use in place of quinoa.
How long does the dressing last?
for up to 48 hours refrigerated; add water to loosen before drizzling.
Why does tahini dressing thicken?
Tahini can tighten when lemon is added. Whisk in warm water a little at a time until it runs from the spoon.
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