Roasted Vegetable Buddha Bowls

Roasted Vegetable Buddha Bowls make the perfect light and healthy meal. Best of all, they’re easy to customize with any roasted vegetables on a bed of quinoa are great for meal prepping for work or school lunch bowls.

Buddha bowls, power bowls, lunch bowls, quinoa bowls, rice bowls, smoothie bowls. Are you all down with them yet?

I am totally on board the bowl train. Our family like most Asian families grew up eating rice bowls daily. And I love that they’re so trendy these days.

Every so often, we were allowed to to take our loaded rice bowls into the TV room. But only if there was a really good show or concert on. We’d top them high with all the fix-ins. As a kid and even now, that totally takes up the fun level.

These Roasted Vegetable Buddha Bowls might just be my new favorite.

Buddha Bowls are healthy bowls of good grains with a well balanced mix of vegetables. You combine them together piled high like a round “belly”. The best part is, you can swap in anything you like.

These Roasted Vegetable Buddha Bowls are loaded with:

• Broccoli
• Brussels Sprouts
• Butternut Squash (use Sweet Potatoes if you prefer)
• Chickpeas
• Edamame Beans
• Sauteed Spinach
• Shredded Carrots
• Red Cabbage
• Avocado Cream Dressing
• Cooked Quinoa (perfect way to use up leftovers or make a fresh batch)

I love that it’s one of those Meatless Monday meals that are perfect for cleaning out the fridge.

Plus you can easily meal prep these on a Sunday and portion them out into lunch bowls for the rest of the week for school or work.

Meal Prep tips:

• Just chop all your vegetables before-hand and you can store them in the fridge or roast them.
• The quinoa can be made ahead of time and you just add the cream dressing to the side.

These Roasted Vegetables Lunch Bowls are warm, comforting and fill-you-up good. All the while being light and delicious.

4.67 from 3 votes

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Roasted Vegetable Buddha Bowls

Prep Time

20 mins

Cook Time

25 mins

Total Time

25 mins

 

Roasted Vegetable Buddha Bowls make the perfect light and healthy meal. Roasted butternut squash, broccoli, brussels sprouts, and chickpeas served on a bed of quinoa drizzled with a light avocado cream dressing.

Course: Main Course

Cuisine: American

Keyword: buddha bowls, detox meals, easy vegetarian dish, healthy meals

Servings: 3 bowls

Calories: 513 kcal

Ingredients

Buddha Bowls:

• 2-3 cups cooked quinoa
• 1/2 butternut squash peeled, chopped into bite-sized pieces
• 1 cup broccoli cut into florets
• 1 cup brussels sprouts trimmed and cleaned
• 1 cup cooked chickpeas drained and rinsed (or one 15-oz can)
• 1-1/2 Tablespoons olive oil divided
• salt and black pepper to taste
• 1/2 teaspoon cumin
• 1/3 cup cooked shelled edamame beans
• 1/3 cup sauteed or cooked spinach
• 1/3 cup purple cabbage
• 1/3 cup shredded carrots
• toasted sesame seeds for garnishing

Avocado Cream Dressing:

• 1 medium avocado peeled and pit removed
• 1/4 cup full fat coconut milk canned - use the thicker top cream portion
• 2 Tablespoons freshly squeezed lime juice from about 1 medium lime
• 1/2 teaspoon sea salt
• olive oil or water as needed to thin out dressing

For Lunch Bowls:

• lunch containers

Instructions

Roast the Vegetables and Chickpeas:

1. Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the butternut squash, broccoli and Brussels sprouts on one tray and drizzle with olive oil. Toss together using clean hands or tongs. Season with salt and pepper.
2. Place the chickpeas in the other pan and drizzle with remaining olive oil. Toss with your hands and season with salt, pepper, and cumin.
3. Place both trays in the preheated oven. Roast chickpeas and edamame beans for 15 minutes (rotate the pan halfway) and vegetables for 25 - 30 minutes, or until tender and cooked - flipping halfway through. Remove from the oven and let cool while you prepare the rest of the bowl.
4. While the vegetables and chickpeas are roasting, make the avocado cream dressing. In your blender, combine the avocado, coconut milk, lime juice and salt and blend until smooth. You can also add olive oil or water until desired consistency is reached. Chill until ready to serve.

Assemble Bowls:

1. When the roasted vegetables, chickpeas, and edamame beans are ready, divide evenly into bowls over a warm bed of cooked quinoa.
2. Top with purple cabbage, sauteed spinach, and shredded carrots. Sprinkle with sesame seeds if desired and drizzle avocado cream over top and enjoy!

For Lunch Bowls:

1. Divide into lunch containers and drizzle cream sauce on one corner or store in a separate container.

Nutrition Facts

Roasted Vegetable Buddha Bowls

Amount Per Serving (1 bowl (1/3 recipe))

Calories 513 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g25%

Sodium 446mg19%

Potassium 1550mg44%

Carbohydrates 70g23%

Fiber 17g68%

Sugar 9g10%

Protein 17g34%

Vitamin A 16595IU332%

Vitamin C 94.1mg114%

Calcium 166mg17%

Iron 6.7mg37%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More lunch bowls you might like:

Slow Cooker Orange Chicken

Healthier Slow Cooker Kung Pao Chicken

Slow Cooker Chicken Teriyaki

Healthy Cashew Chicken + Video

Asian Lemon Chicken

If you are looking for more lunch bowls, be sure to check out my check out my {Healthy Lunches / Lunch Boxes / Meal Planning} Pinterest boards, and follow along for some more ideas!