Save There's something incredibly satisfying about a Buddha bowl - that perfect balance of nourishment, flavor, and visual appeal that makes you feel good from the inside out. This Vegan Roasted Veggie Buddha Bowl brings together the earthy sweetness of roasted vegetables, the nutty foundation of protein-packed quinoa, and the luxurious creaminess of a homemade Green Goddess dressing that will make your taste buds sing. The colorful array of vegetables isn't just beautiful - it's a rainbow of nutrients, each bringing their own health benefits to your plate.
Save This Buddha bowl was born out of my own search for a meal that could be both deeply satisfying and genuinely healthy. The combination of smoky roasted vegetables with the herb-forward, creamy avocado dressing creates a harmony of flavors that feels indulgent while being completely plant-based. The first time I served this to friends, the table fell silent except for the occasional satisfied sigh and murmurs of appreciation. That's when I knew this recipe needed to be shared.
- For the 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, freshly ground black pepper to taste
- For the Grains & Base: 1 cup quinoa (uncooked, rinsed), 2 cups water or vegetable broth, 1 can (15 oz) chickpeas (drained and rinsed)
- For the 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, freshly ground black pepper to taste
- For the Toppings & Garnishes: 1/4 cup pumpkin seeds (pepitas, toasted), 1/2 cup shredded red cabbage, lemon wedges
- Prepare the Oven
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season and Roast the Vegetables
- 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. Roast for 25-30 minutes, flipping halfway through, until vegetables are golden and tender.
- Cook the Quinoa
- 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.
- Make 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.
- Warm the Chickpeas
- Warm the chickpeas in a skillet over medium heat for 2-3 minutes, if desired.
- Assemble the Bowls
- 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.
For maximum flavor in your Buddha bowl, try roasting the sweet potatoes for an extra 5 minutes before adding the other vegetables. Sweet potatoes take slightly longer to become tender and caramelized. The dressing can be made up to 3 days in advance - just store it in an airtight container with a thin layer of olive oil on top to prevent browning. Give it a good stir before using. For a time-saving hack, you can use pre-cut vegetables from your grocery store's produce section - just adjust roasting times as needed since smaller pieces cook faster.
This versatile Buddha bowl welcomes many adaptations. In summer, try using grilled vegetables instead of roasted for a smoky outdoor flavor. For a heartier winter version, add roasted butternut squash and Brussels sprouts. If quinoa isn't your favorite, this works beautifully with brown rice, farro, or even cauliflower rice for a lower-carb option. Add crumbled tempeh or cubes of baked tofu for additional protein. The Green Goddess dressing can be adapted too - if you're not a cilantro fan, double the parsley or add fresh dill instead.
Serve these Buddha bowls family-style by arranging all components in separate dishes and letting everyone build their own. This makes for an interactive meal that pleases various preferences. For a complete dinner experience, start with a light miso soup and finish with fresh berries drizzled with a touch of maple syrup. These bowls are perfect for lunch gatherings or casual dinner parties where you want to impress with minimal effort. For extra presentation points, serve the dressing in small pitchers on the side and garnish each bowl with edible flowers or microgreens.
Save What I love most about this Buddha bowl is how it transforms simple ingredients into something extraordinary. There's a mindfulness to both creating and eating it - the careful arrangement of components, the vibrant colors, the various textures playing off each other. It's nourishment in the truest sense, feeding both body and spirit. Whether you're a longtime vegan or simply looking to incorporate more plant-based meals into your routine, this bowl delivers satisfaction without compromise. And that Green Goddess dressing? You might find yourself making double batches - it's that good.
Recipe Questions
- → What vegetables work best for roasting in this bowl?
Root vegetables like sweet potatoes, along with broccoli, bell peppers, and zucchini work well due to their roasting times and flavor development.
- → Can I substitute quinoa with other grains?
Yes, brown rice or farro are excellent alternatives that will maintain the hearty base of the bowl.
- → How can I make the avocado dressing thinner if needed?
Simply add water or extra olive oil in small amounts while blending until the desired consistency is reached.
- → Is it possible to prepare the grains and vegetables ahead of time?
Yes, both can be cooked ahead and stored separately in the refrigerator for up to 2 days; reheat before assembling.
- → What adds crunch and texture to this bowl?
Toasted pumpkin seeds and shredded red cabbage provide contrasting crunch to the soft grains and veggies.
- → How can I increase the protein content of this bowl?
Adding baked tofu or tempeh on top can boost protein and add extra flavor.