Description
Indulge in this nourishing Roasted Winter Vegetable Buddha Bowl, a seasonal blend of caramelized root vegetables, crispy chickpeas, and protein-packed quinoa. This plant-forward meal offers a beautiful balance of textures and earthy flavors, making it the perfect comforting dish for colder months. Drizzled with a creamy tahini sauce, it serves as a wholesome, self-care focused bowl that is as restorative as it is delicious, providing lasting energy for busy days.
Ingredients
1/2 cup dry quinoa, rinsed
1 cup vegetable broth or water
2 cups Brussels sprouts, halved
2 medium sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and patted dry
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2-3 tablespoons warm water (to thin)
Instructions
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the sweet potatoes, Brussels sprouts, and chickpeas with olive oil, smoked paprika, cumin, and sea salt.
Spread in a single layer and roast for 25-30 minutes until vegetables are tender and chickpeas are crispy.
While vegetables roast, combine quinoa and broth in a small pot; bring to a boil, then reduce heat, cover, and simmer for 15 minutes before fluffing with a fork.
Whisk together tahini, lemon juice, maple syrup, and warm water until smooth to create the dressing.
Assemble bowls by dividing the fluffy quinoa and topping with the roasted vegetable mixture.
Drizzle generously with the tahini dressing before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can add extra greens like kale or spinach to the base to increase fiber intake.