Vegan Roasted Veggie Buddha Bowl

This Vegan Roasted Veggie Buddha Bowl with Green Goddess Avocado Dressing is the ultimate plant-based meal for those seeking a balance of flavor and nutrition. Combining the smoky warmth of oven-roasted seasonal vegetables with protein-rich quinoa and a lusciously creamy herb dressing, this vibrant bowl is as satisfying as it is beautiful.

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Perfect for a wholesome weeknight dinner or as a prepared meal for the days ahead, this bowl brings together textures and tastes that make healthy eating feel like a celebration. The combination of smoked paprika, cumin, and fresh citrus creates a Mediterranean-inspired fusion that is naturally gluten-free and entirely vegan.

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, 1 can (15 oz) chickpeas (drained and rinsed).
• Green Goddess Avocado Dressing: 1 ripe avocado, 1/2 cup fresh parsley, 1/2 cup fresh cilantro, 1/4 cup fresh basil, 2 tbsp lemon juice, 1 garlic clove, 1/4 cup extra-virgin olive oil, 2–3 tbsp water, 1/2 tsp sea salt, and black pepper.
• Toppings & Garnishes: 1/4 cup toasted pumpkin seeds (pepitas), 1/2 cup shredded red cabbage, and lemon wedges.

Instructions

1. Prepare the Oven and Vegetables

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. 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 in an even layer on the sheet.

2. Roast

Roast the vegetables for 25–30 minutes, flipping them halfway through the cooking time, until they are golden and tender.

3. Cook the Quinoa

Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork once finished.

4. Blend the Dressing

In a blender or food processor, combine the avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tablespoons of water, salt, and pepper. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.

5. Heat Chickpeas and Assemble

If desired, warm the chickpeas in a skillet over medium heat for 2–3 minutes. Divide the quinoa among four bowls and top with the roasted vegetables, chickpeas, shredded red cabbage, and pumpkin seeds. Drizzle generously with the Green Goddess Avocado Dressing and serve with lemon wedges.

Zusatztipps für die Zubereitung

Ensure the vegetables are spread in a single layer on the baking sheet to achieve a nice golden roast rather than steaming them. When making the dressing, use a very ripe avocado to ensure the creamiest possible texture.

Varianten und Anpassungen

You can easily swap the quinoa for brown rice or farro if you prefer a different grain. Feel free to use any seasonal vegetables you have on hand, such as cauliflower or Brussels sprouts, and for an extra protein boost, consider adding baked tofu or tempeh.

Serviervorschläge

Garnish the bowls with extra sliced avocado or fresh microgreens for added freshness. Serve the bowls while the roasted components are still warm for a cozy meal, or chilled for a refreshing grain salad experience.

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With its rich colors and wholesome ingredients, this Vegan Roasted Veggie Buddha Bowl is a testament to how vibrant and satisfying plant-based cooking can be. Enjoy the harmony of smoky, roasted goodness and fresh, herby creaminess in every bite.

Recipe Q&A

→ What vegetables work best for roasting in this bowl?

Sweet potato, broccoli, red bell pepper, and zucchini offer a balanced mix of flavors and textures, but seasonal vegetables like cauliflower or Brussels sprouts also roast well.

→ Can I substitute quinoa with other grains?

Yes, brown rice or farro are excellent alternatives that complement the roasted vegetables and dressing beautifully.

→ How is the green avocado dressing made creamy?

The dressing blends ripe avocado with fresh herbs, olive oil, lemon juice, garlic, and a bit of water, creating a smooth and herby texture.

→ Are there options to increase protein in this bowl?

Adding baked tofu or tempeh boosts the protein content without altering the vibrant flavors of the bowl.

→ Is this dish suitable for gluten-free diets?

Yes, if you use gluten-free grains like quinoa and verify broths or other packaged items, the bowl remains gluten-free.