Vegan Roasted Veggie Buddha Bowl (Print)

A vibrant bowl of roasted veggies, quinoa, chickpeas, and creamy avocado dressing for a healthy plant-based meal.

# Components:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Grains & Base

10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Green Goddess Avocado Dressing

13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste

→ Toppings & Garnishes

23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and black pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping vegetables halfway through cooking, until golden brown and tender.
04 - While vegetables roast, combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic clove, extra-virgin olive oil, 2 tablespoons water, salt, and black pepper. Blend until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Heat chickpeas in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, if desired.
07 - Divide cooked quinoa among four serving bowls. Top each bowl with roasted vegetables, warm chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges.

# Expert Advice:

01 -
  • It's endlessly customizable, so you can swap vegetables based on what's fresh and in season without worrying about messing it up.
  • The green goddess dressing is so creamy and herbaceous that you'll find yourself making extra just to drizzle on everything for days afterward.
  • One bowl feeds you properly and actually keeps you satisfied, not hunting for snacks two hours later.
02 -
  • If your avocado dressing sits in the fridge for more than a few hours, it will oxidize and turn brownish, so make it fresh or cover it tightly with plastic wrap pressed directly on the surface to minimize air exposure.
  • Don't skip rinsing your quinoa, as it removes the bitter outer coating that people often mistake for the grain itself tasting bad.
  • Roast your vegetables on a single layer without crowding, otherwise they'll release steam and become soft rather than crispy and caramelized.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for just 2 to 3 minutes, shaking occasionally, and they'll taste infinitely better than raw seeds.
  • If your avocado dressing is too thick, add water one tablespoon at a time rather than all at once, so you don't accidentally make it too thin and watery.
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