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Roasted Vegetable Buddha Bowl

A colorful bowl of roasted sweet potatoes, chickpeas, and vegetables over quinoa, drizzled with creamy tahini dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Dinner, Entree
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 cups sweet potato peeled and cubed
  • 1 cup chickpeas drained and rinsed
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon maple syrup
  • 1/4 cup fresh parsley chopped

Method
 

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Toss the sweet potato, chickpeas, broccoli, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread in a single layer on the baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  4. Meanwhile, whisk together the tahini, lemon juice, water, and maple syrup until smooth, adding more water as needed to reach a pourable consistency.
  5. Divide the cooked quinoa among bowls, top with the roasted vegetables, drizzle with tahini dressing, and garnish with fresh parsley.