Roasted Vegetable Buddha Bowl

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

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!

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

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