Vegan Roasted Veggie Buddha Bowl (Printer-friendly)

A vibrant bowl featuring roasted seasonal vegetables, quinoa, chickpeas and a creamy herby avocado dressing.

# What You'll Need:

→ 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 oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, 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, olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add more water as needed to reach desired consistency.
06 - Warm the chickpeas in a skillet over medium heat for 2 to 3 minutes, if desired.
07 - Divide cooked quinoa among four bowls. Top with roasted vegetables, chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can feed four people without spending your whole afternoon in the kitchen.
  • The dressing is pure magic—herbaceous, creamy, and so good you'll find yourself drizzling it on literally everything for the next week.
  • Every component can be prepped ahead, so you're really just assembling a beautiful meal when hunger strikes.
02 -
  • Don't make the dressing more than a couple hours ahead—the avocado will oxidize and turn grayish, which doesn't affect the taste but looks less gorgeous.
  • If your vegetables stick to the parchment paper, you're either not using enough oil or removing them too early; wait for them to actually lift away easily before you pry.
03 -
  • Prep all your vegetables the night before and they'll roast faster the next day since you're just building on already-organized mise en place.
  • If your dressing tastes too lemony, add a tiny splash more olive oil and water rather than more avocado, which keeps the flavor cleaner.
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