Pin There's something about assembling a Buddha bowl that feels like creating edible art on a Tuesday afternoon. I discovered this version while trying to use up whatever vegetables were lingering in my crisper drawer, and somehow the combination of charred sweet potato, bright green herbs, and creamy avocado dressing transformed my usual weeknight dinner into something I actually wanted to make again. The best part? It comes together in under an hour, tastes even better than it looks, and somehow makes you feel nourished rather than just full.
I made this for my friend Sarah last spring when she went vegan, and I remember her eyes lighting up when she took that first bite. She kept saying, "This doesn't feel like I'm missing anything," which is honestly the highest compliment a plant-based dish can get. We sat on my back porch, bowls in our laps, and talked for hours while the sun got lower and the light turned golden.
Ingredients
- Sweet potato: Dices into perfect little cubes that caramelize beautifully in the oven, creating pockets of natural sweetness that balance the herbaceous dressing.
- Broccoli florets: They get wonderfully crispy at the edges while staying tender inside, adding a satisfying texture contrast.
- Red bell pepper: Roasting brings out its natural sugars and adds a mild smokiness that complements the spices.
- Zucchini: Slices thin so it cooks through quickly and absorbs the paprika and cumin flavors beautifully.
- Smoked paprika and cumin: These two spices are the secret to making the vegetables taste warm and intentional rather than plain.
- Quinoa: Cook it in vegetable broth instead of water if you have it on hand, and you'll taste the difference immediately.
- Chickpeas: They provide protein and heartiness, and warming them gently in a skillet makes them taste fresher than eating them straight from the can.
- Avocado: Choose one that yields slightly to pressure but isn't mushy, as you'll be blending it into a silky dressing.
- Fresh herbs (parsley, cilantro, basil): Don't substitute dried herbs here, as the brightness of fresh greens is what makes this dressing shine.
- Lemon juice: This keeps the dressing from turning brown and adds the acid that makes every flavor pop.
- Pumpkin seeds: Toast them yourself if you can, and they'll taste nuttier and more intentional than buying pre-toasted.
Instructions
- Prep and heat your oven:
- Set your oven to 425°F and line a baking sheet with parchment paper so cleanup is effortless later. This temperature is hot enough to get vegetables golden and caramelized without burning them.
- Season and spread the vegetables:
- Toss your diced sweet potato, broccoli, bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper until everything is evenly coated. Spread them in a single layer on your prepared sheet, making sure pieces aren't overcrowded or they'll steam instead of roast.
- Roast until golden:
- Pop them in the oven for 25 to 30 minutes, flipping everything halfway through so each piece gets a chance to caramelize. You'll know they're done when the edges are brown and crispy and a fork slides through the sweet potato easily.
- Cook your quinoa simultaneously:
- While vegetables roast, rinse your quinoa under cold water, then combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and let it simmer untouched for about 15 minutes until the liquid is absorbed and the grains look fluffy with little white spirals popping out.
- Make the green goddess dressing:
- Combine your ripe avocado, fresh parsley, cilantro, basil, lemon juice, garlic clove, olive oil, 2 tablespoons of water, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, adding more water a tablespoon at a time if it's too thick.
- Warm your chickpeas gently:
- If you like them warm, add drained chickpeas to a skillet over medium heat for just 2 to 3 minutes, stirring occasionally. This warms them through without breaking them apart.
- Assemble your bowls:
- Divide cooked quinoa among four bowls as your base, then arrange roasted vegetables, warmed chickpeas, shredded red cabbage, and a handful of toasted pumpkin seeds on top. Drizzle generously with that vibrant green goddess dressing and serve with lemon wedges for squeezing.
Pin There was a moment last summer when my partner came home from a long day, looked at the bowl I'd set down in front of them, and just sat quietly eating for a solid ten minutes before saying anything. That's when I realized this recipe had become something more than just dinner, it had become a small ritual of taking care of ourselves.
Vegetable Swaps That Always Work
The beauty of roasted vegetables is that almost anything works beautifully at 425°F. Cauliflower gets incredibly crispy and nutty, Brussels sprouts develop charred leaves that taste like potato chips, carrots become candy-sweet, and even humble green beans crisp up wonderfully. I once made this bowl with whatever sad-looking vegetables were on sale at the market, and they all turned into something delicious by the time they hit the hot oven. The key is to cut everything roughly the same size so it all roasts at the same pace.
Grain Alternatives and Protein Additions
Quinoa is wonderful, but I've made this bowl with brown rice when I wanted something earthier, and farro when I wanted more chew and nutty flavor. If you want to add another protein layer, baked tofu or tempeh crumbled and crisped in a skillet works beautifully, or you could toss in some white beans instead of chickpeas for variety. Each change brings its own personality to the bowl, and none of them require you to adjust the dressing or vegetables.
Making This Bowl Ahead and Storage Tips
I've found that roasted vegetables actually taste better the next day once the flavors have settled, so you can absolutely roast everything in advance and store it in the fridge for up to three days. Keep the dressing separate until you're ready to eat, and if you're meal prepping, store the cooked quinoa in its own container so it doesn't absorb all the dressing liquid. The only thing I wouldn't prep ahead is the shredded cabbage, as it wilts slightly and loses that crisp texture that makes it special.
- Store roasted vegetables and cooked quinoa in airtight glass containers in the fridge for up to three days.
- Make dressing fresh, or cover it tightly with plastic wrap pressed directly on the surface to prevent browning.
- Add fresh cabbage and seeds just before eating so they stay crunchy and vibrant.
Pin There's something quietly powerful about eating a bowl you made yourself that nourishes both your body and your mood. This one has become my answer to almost every question about what to eat when you want something healthy, satisfying, and genuinely delicious.
Recipe FAQ
- → How do I roast the vegetables evenly?
Toss the diced vegetables with olive oil and spices, then spread them in a single layer on a baking sheet. Flip halfway through roasting at 425°F for even cooking and browning.
- → What grains can I use besides quinoa?
You can substitute quinoa with brown rice, farro, or other preferred grains. Adjust cooking times based on grain type.
- → How can I keep the avocado dressing creamy?
Blend ripe avocado with fresh herbs, lemon juice, and olive oil. Add water gradually to reach a smooth, creamy consistency without thinning too much.
- → Can this bowl be served warm or cold?
This bowl is delicious served warm right after assembling or chilled for a refreshing meal later. The dressing works well at both temperatures.
- → Are there any suggested toppings for extra texture?
Toasted pumpkin seeds add crunch, while shredded red cabbage brings a crisp freshness. You can also add sliced avocado or microgreens for extra texture.