This Roasted Vegetable Buddha Bowl Recipe is vegan, gluten-free, and full of nutrients!
If you are looking for a warming, plant-powered bowl that tastes as good as it is nutritious, this is your recipe. A “Buddha Bowl” is basically a bowl of vegetables and such all mixed together, and it’s pretty much my favorite way to eat vegetables.
The sauce is a simple tahini-lemon sauce that takes less than five minutes to make in your blender. It is the perfect way to top these roasted-to-perfection vegetables. Warning: the sauce has raw garlic. It’s great for your health, not so great for your breath. Totally worth it.
This Buddha Bowl recipe is easy to whip up in 30 minutes. Start with your raw vegetables.
Add some oil, salt and pepper.
Roast them in a hot oven until they get that brown, caramel-y goodness you can only get by roasting.
I drool just looking at this picture. The sweet carrots pair perfectly with the brussels sprouts and broccoli.
While the vegetables are roasting, you make your sauce. Since brown rice takes a longer time to cook, I like to use prepared rice like I do in this Rainbow Rice and Bean Salad, or have it made ahead of time.
The last step is to combine everything for a Buddha Bowl recipe you’ll want to make over and over. This recipe is enough to serve 1-2, but can easy be doubled or tripled to serve more. Enjoy this one!
If you try this recipe, please give it a star rating below! It is so helpful for readers to see reviews from other readers. I think you’ll also love this Vegetable Grain Bowl!Print