Roasted Veggie Buddha Bowl – Colorful, Satisfying & Naturally Nourishing.

Some meals feel grounding in a way that goes beyond flavor. This roasted veggie Buddha bowl is one of them—a simple, vibrant mix of roasted vegetables, hearty grains, fresh greens, and a creamy dressing that pulls everything together. I started making versions of this bowl during busy weeks when I needed something reliable, wholesome, and easy to adapt based on whatever was in my fridge. Over time, it evolved into a staple I return to again and again.

What makes a Buddha bowl special isn’t just the ingredients but the balance: warm veggies with cool crunch, soft grains with crisp edges from the roasting pan, and a dressing that ties the flavors into something cohesive. This version leans on earthy sweet potatoes, caramelized Brussels sprouts, and roasted chickpeas for texture and protein. Paired with quinoa or rice and finished with a light, lemony tahini dressing, it becomes a bowl that’s both nourishing and genuinely satisfying.

It’s an ideal recipe for meal prep, a weekday lunch, or a comforting, veggie-forward dinner that still feels substantial. And because everything is customizable, you can make it different every time while keeping the same comforting foundation.

Ingredients

Roasted Vegetables

1 medium sweet potato, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
1 red bell pepper, sliced
1 small red onion, sliced
1–2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder

Crispy Chickpeas

1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
½ tsp cumin
½ tsp paprika
¼ tsp salt

Base

1 cup cooked quinoa, brown rice, or farro
2 cups mixed greens (spinach, arugula, or spring mix)

Lemony Tahini Dressing

3 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1–2 tsp maple syrup (optional)
1–2 tbsp warm water to thin
Pinch of salt
Pinch of black pepper

Optional Toppings

Avocado slices
Toasted nuts or seeds
Feta or goat cheese
Fresh herbs (parsley, cilantro, dill)
A squeeze of lemon
Chili flakes or hot sauce

Instructions

Roast the Vegetables

Preheat your oven to 425°F (220°C). Spread the sweet potato, Brussels sprouts, bell pepper, and red onion on a large baking sheet. Drizzle with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Toss to coat.

Roast for 25–30 minutes, stirring once halfway through. The vegetables should be tender with crisp, caramelized edges.

Make the Crispy Chickpeas

While the vegetables roast, place the dried chickpeas on a separate baking sheet. Toss with olive oil, cumin, paprika, and salt. Roast for 20–25 minutes or until golden and crisp, shaking the pan once.

Prepare the Grain Base

Cook your quinoa, rice, or farro according to package instructions, or warm it up if you’ve prepped it ahead of time.

Make the Dressing

In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Add warm water a little at a time until the dressing is pourable and creamy.

Assemble the Buddha Bowls

Start with a layer of greens in each bowl. Add a scoop of cooked grains, then pile on generous portions of the roasted vegetables and crispy chickpeas.

Drizzle with tahini dressing and finish with any optional toppings—avocado, nuts, herbs, or a squeeze of lemon.

Serve

Enjoy warm, or cool slightly and store for meal prep.

Flavor & Texture Notes

This Buddha bowl brings a mix of flavors that feel naturally balanced. The roasted sweet potatoes add soft, earthy sweetness, while the Brussels sprouts and onions bring caramelized depth. Bell peppers add freshness and color, and the chickpeas provide a crunchy contrast that keeps each bite interesting.

The grains anchor the bowl with a comforting base. Quinoa adds a light, fluffy texture, while brown rice or farro make the bowl heartier and nuttier.

The tahini dressing ties everything together with its creamy, nutty richness. Lemon keeps it bright, and a hint of maple rounds the sharp edges without making it sweet. With the greens underneath, you get cool, crisp bites against the warmth of the roasted veggies—an essential contrast that makes Buddha bowls so satisfying.

Tips & Variations

Switch Up the Veggies

This bowl is endlessly flexible. Try swapping or adding:

Roasted carrots
Zucchini
Cauliflower
Broccoli
Butternut squash
Mushrooms

Just keep the sizes consistent so everything roasts evenly.

Add More Protein

If you want a higher-protein version, add:

Grilled chicken
Baked tofu
Tempeh
Additional chickpeas
Edamame

Try a Different Dressing

Tahini is classic, but these also work well:

Green goddess dressing
Yogurt herb dressing
Simple lemon vinaigrette
Peanut or almond butter dressing for a more Asian-inspired bowl

Grain Substitutions

Use what you have:

Quinoa for lightness
Farro for chew
Brown rice for hearty comfort
Couscous for quick prep
Cauliflower rice for a lower-carb option

Add Crunch

A crunchy topping elevates the entire bowl. Try:

Toasted almonds or walnuts
Pepitas
Sesame seeds
Crispy shallots

Make It Vegan or Dairy-Free

Skip cheese or choose a plant-based alternative. Everything else is already naturally vegan if you use plant-based yogurt or leave out dairy toppings.

Storage & Make-Ahead

Meal Prep Friendly

Roasted veggie Buddha bowls store beautifully. Prepare components ahead of time and assemble as needed.

Refrigeration

Store roasted vegetables, grains, and chickpeas in separate containers for up to 4 days. Keep greens and dressing separate to maintain freshness.

Reheating

Warm the veggies and grains gently in a skillet or microwave before assembling the bowl. Add greens and dressing after reheating.

Freezing

You can freeze the grains and roasted sweet potatoes, but avoid freezing greens and chickpeas. Chickpeas lose their crispness once frozen.

Serving Suggestions

This bowl works well for lunch or dinner, but you can round it out with sides or extras:

Pair It With

A simple soup like lentil or tomato
Warm pita or naan
A side of hummus
A light cucumber salad

Add a Finishing Touch

Lemon zest over the top
A swirl of extra tahini
Fresh herbs like parsley or cilantro
A sprinkle of chili flakes

Make It a Spread

Serve as part of a larger “choose your own bowl” dinner with:

Extra veggies
Different grains
Multiple dressings
Proteins and toppings for variety

FAQ

Can I use canned chickpeas without roasting them?

Yes, but roasting adds texture. If you skip roasting, rinse and pat them dry, then warm them with spices in a skillet.

How do I keep roasted vegetables from getting soggy?

Use a large baking sheet to avoid crowding, roast at a high temperature, and don’t add too much oil.

Can I make this bowl nut-free?

Absolutely. Just skip nut toppings and ensure your tahini is sesame-only.

What can I use if I don’t like tahini?

Try a yogurt-based dressing, balsamic vinaigrette, or a light ranch-style dressing.

Is this bowl good served cold?

Yes—it’s delicious warm, room temperature, or chilled, making it perfect for meal prep.

Conclusion

This roasted veggie Buddha bowl is the kind of recipe that naturally fits into busy weeks, offering a blend of warmth, color, and steady nourishment. It works with whatever vegetables you have on hand and welcomes your favorite grains, toppings, and dressings. Each component is simple on its own, but together they create a bowl that’s vibrant, grounding, and satisfying without being heavy.