Roasted Vegetable Buddha Bowl

Name: Roasted Vegetable Buddha Bowl
Total time: 50 minutes
Yield: 4
Ingredients: 1 large sweet potato, peeled and diced into 1-inch cubes; 1 large zucchini, trimmed and diced into 1-inch pieces; 1 red bell pepper, cored, deseeded, and diced into 1-inch pieces; 1 red onion, peeled and cut into 1/2-inch wedges; 1 pint cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ½ teaspoon kosher salt; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 4 cups fresh spinach; ¼ cup tahini; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 tablespoon warm water (or more, to reach desired consistency); ½ clove garlic, minced; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; ¼ cup crumbled feta cheese (optional); 2 tablespoons chopped fresh parsley; 2 tablespoons toasted sesame seeds

A vibrant and nutritious Mediterranean-inspired Buddha bowl featuring a colorful array of roasted vegetables, fluffy quinoa, and a zesty lemon-tahini dressing.

50 minutesServes 4Easyovenvegetarian

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Ingredients

Gather everything before you start cooking.

Main

1 large sweet potato, peeled and diced into 1-inch cubes
1 large zucchini, trimmed and diced into 1-inch pieces
1 red bell pepper, cored, deseeded, and diced into 1-inch pieces
1 red onion, peeled and cut into 1/2-inch wedges
1 pint cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon kosher salt
1 cup quinoa, rinsed
2 cups vegetable broth or water
4 cups fresh spinach

Lemon-Tahini Dressing

¼ cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon warm water (or more, to reach desired consistency)
½ clove garlic, minced
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Garnish

¼ cup crumbled feta cheese (optional)
2 tablespoons chopped fresh parsley
2 tablespoons toasted sesame seeds

Steps

1
Prepare and Roast Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, zucchini, red bell pepper, and red onion with olive oil, oregano, garlic powder, salt, and pepper. Spread in a single layer. Roast for 20 minutes. Add the halved cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until the vegetables are tender and slightly caramelized.
~35 min
2
Cook Quinoa
While the vegetables are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
~20 min
3
Make Lemon-Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, olive oil, warm water, minced garlic, salt, and pepper until smooth and creamy. Add more warm water, 1 teaspoon at a time, if a thinner consistency is desired.
~5 min
4
Assemble the Bowls
Divide the fresh spinach among four serving bowls. Top the spinach with a generous scoop of cooked quinoa. Arrange the roasted vegetables over the quinoa.
~5 min
5
Garnish and Serve
Drizzle each bowl generously with the lemon-tahini dressing. Garnish with crumbled feta cheese (if using), fresh parsley, and toasted sesame seeds. Serve warm.
~5 min

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