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    Home » Recipes » Main Dish » Bowls

    Roasted Vegetable Buddha Bowl

    Published: Jan 21, 2017 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 3 Comments

    Jump to Recipe Print Recipe

    This roasted vegetable bowl and delicious meal. Packed with fresh and roasted vegetables and leafy greens, this bowl is filling and nourishing.

    A bowl of roasted vegetables and avocado.

    This Buddha bowl is packed with a variety of roasted vegetables and drizzled with a delicious tahini dressing.

    Ingredients you'll need

    • Cauliflower florets
    • Zucchini
    • Beets
    • Seasoning: including paprika, sea salt, and black pepper.
    • Spinach
    • Avocado
    • Purple cabbage
    • Blackberries
    • Almonds
    • Black sesame seeds
    • Lemon tahini dressing

    How to make a roasted veggie bowl

    1. Roast the vegetables: Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini slices in a single layer. If you like to roast your beets, add those as well. Drizzle with coconut oil, paprika, sea salt, and black pepper. Roast the vegetables for 30 minutes (longer if you like them extra roasted and crispy).

    Pro-Tip: Roast your vegetables in advance to quickly pull together this meal.

    2. Prepare remaining ingredients: While the veggies are roasted, prepare the remaining ingredients. Add the spinach and top with avocado, cabbage, and blackberries. Sprinkle with almonds and sesame seeds.

    3. Prepare dressing and serve: Prepare lemon tahini dressing and once the roasted vegetables are done roasting, add them to the bowl. Serve with dressing.

    More Buddha bowl recipes

    • Vegan Power Bowl with Lemon Tahini Dressing
    • Roasted Sweet Potato Kale Bowl
    • Crispy Sweet Potato Black Bean Bowl

    As always, if you try this recipe, I’d love to hear what you think!  Just tag your photos to #realandvibrant on Instagram. There’s truly nothing that inspires me more than seeing you guys trying out the recipes I post.  Have a beautiful weekend!

    Bowl of roasted vegetables with a fork.

    Roasted Vegetable Detox Bowl

    5 from 2 votes
    Print Pin Rate
    Prep time: 15 minutes
    Cook time: 30 minutes
    Total time: 45 minutes
    Servings: 1
    Calories: 476kcal
    Author: Sapana Chandra
    This roasted vegetable nourish bowl is a quick and delicious meal. Packed with fresh and roasted vegetables and leafy greens, this bowl is filling and nourishing.

    Ingredients

    Roasted Vegetables

    • 1 cup cauliflower florets
    • 1 small zucchini, sliced
    • ¼ cup sliced beets
    • 1 tablespoon coconut oil
    • ¼ teaspoon paprika
    • sea salt and cracked black pepper, to taste

    Additional Toppings

    • 2 cups spinach
    • ½ avocado
    • ¼ cup shredded purple cabbage
    • ¼ cup blackberries
    • 1 tablespoon almonds
    • ½ teaspoon black sesame seeds
    • ¼ cup Lemon Tahini Dressing

    Instructions

    • Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini slices in a single layer. If you like to roast your beets, add those as well. Drizzle with coconut oil, paprika, sea salt, and black pepper. Roast the vegetables for 30 minutes (longer if you like them extra roasted and crispy).
    • While the veggies are roasted, prepare the remaining ingredients. Add the spinach and top with avocado, cabbage, blackberries, and green onions. Sprinkle with pepita, almonds, and sesame seeds.
    • Prepare lemon tahini dressing and once the roasted vegetables are done roasting, add them to the bowl. Serve with dressing.

    Nutrition

    Calories: 476kcal, Carbohydrates: 33g, Protein: 13g, Fat: 38g, Saturated Fat: 15g, Sodium: 129mg, Potassium: 1762mg, Fiber: 17g, Sugar: 12g, Vitamin A: 6640IU, Vitamin C: 124mg, Calcium: 149mg, Iron: 4mg
    Course: Bowl
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

    More Buddha Bowl Recipes

    • Vegan Power Bowl
    • Crispy Sweet Potato Black Bean Bowl
    • Roasted Sweet Potato Kale Bowl
    • Asian Inspired Buddha Bowl
    3.6K shares
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Missy Wentworth says

      March 21, 2021 at 2:44 pm

      One of our favorites. I use what's on hand. Didn't have zuchini or blackberries, so I used cucumber and blueberries instead. Oh! I also added snow peas. Everything was so yummy! The lemon tahini sauce is something I make extra of to have for salads or whatever. 😊

      Reply
    2. Courtney says

      August 26, 2019 at 11:22 am

      I love roasting all the veggies in my fridge and making this bowl! I added a tahini sauce on top and it was so good!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 08, 2019 at 7:10 pm

        Thank you, Courtney!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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