SHEET PAN BUDDHA BOWLS #healthydiet #delicious
Though I originally topped these Buddha bowls with a poached egg from our sweet backyard chickens, I wanted to make this recipe completely vegan. So I’ve swapped falafel in for protein. You could also use chickpeas or tofu for vegan protein.
If you’re craving a little detox and ready for loads of beautiful veggies, this is the recipe for you! The funny thing about blogging is that I never really know which posts are going to become more popular than others, and which are going to do well with Google. A few months ago I posted 30 Best Buddha Bowls. That post is a round-up of a few of my favorite Buddha Bowls, plus a bunch from other bloggers around the web. It ended up becoming one of my most popular posts this year, and still gets daily visitors thanks to Google traffic.
Since it seems that I’m not the only one loving these nourishing rainbow bowls of deliciousness, I thought I would share the Buddha bowls we enjoyed this week. Buddha bowls are a terrific way to clean out the fridge, using up whatever veggies we have. This week’s Buddha bowls were loaded with fall and winter veggies. These are harder vegetables that all take approximately the same amount of time to roast. I love filling up a big sheet pan with a beautiful rainbow of vegetables.
Here we have onions, purple cabbage, Brussels sprouts, butternut squash, and potatoes. These are some of our favorite fall and winter vegetables and they are so much more fun served together, rather than just a side of potatoes alone. Not only do these lovely veggies taste amazing, the different colors provide different vitamins and protective benefits. Roasting is my preferred method of cooking all of these veggies, as the outside gets nice and caramelized or crisp, while the inside is tender. A drizzle of evoo and a pinch of salt and seasoning is all they need. Dinners centered around seasonal veggies are always my favorite.
Make ahead tip: I roasted the veggies and cooked the quinoa in the morning, then reheated just before dinner. Though this roasted vegetable Buddha bowl recipe is easy and simple, the roasting part does take about 40 minutes.
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INGREDIENTS:
- 1 cup quinoa, rinsed and drained
- 1 yellow onion, peeled and cut into 1/2 inch wedges
- 1/2 purple cabbage, cut into wedges
- 2 red potatoes, cut into 1/2 inch wedges
- 1 small butternut squash, peeled and 1/2 inch diced
- 16 oz. Brussels sprouts, halved
- extra virgin olive oil
- salt to taste
- all purpose seasoning blend (I used Trader Joe’s everyday Seasoning)
- 1 tablespoon tahini
- juice of 1/2 lemon
- 1 teaspoon dijon mustard
- 1/2-1 teaspoon maple syrup
- favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
- 2 avocados, peeled and sliced
- fresh parsley for garnish
- Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
- Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
- Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
- To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.