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- 1 sweet potato, peeled and cubed - 1 zucchini, sliced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 red onion, chopped When you choose fresh vegetables, focus on color and texture. Sweet potatoes bring a hint of sweetness and sturdy texture. Zucchini adds a mild taste and soft bite. Bell peppers provide crunch and a pop of color. Cherry tomatoes burst with juiciness. Red onions add a sharp flavor that balances the mix. - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste These pantry staples are key to flavor. Olive oil helps the veggies roast well and adds richness. Smoked paprika gives a warm, smoky note. Garlic powder brings depth. Salt and pepper enhance all the natural flavors of the veggies. - 1 cup cooked quinoa - 1 avocado, sliced - Fresh cilantro, for garnish - Tahini dressing (store-bought or homemade) Quinoa serves as a hearty base for your bowl. It's packed with protein and fiber. Avocado adds creaminess and healthy fats. Fresh cilantro brightens the dish with its bold flavor. Finally, tahini dressing ties everything together with its nutty essence. This mix of ingredients creates a tasty, balanced meal. You can feel good about what you’re eating. Each bite is full of nutrients and flavor. - Preheat your oven to 425°F (220°C). This makes sure the veggies cook right. - Line a large baking sheet with parchment paper. It helps with cleanup later. - In a big bowl, combine the sweet potato, zucchini, bell pepper, cherry tomatoes, and red onion. - Drizzle 2 tablespoons of olive oil over the veggies. - Sprinkle with 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, salt, and pepper. - Toss everything well until all the vegetables are coated evenly. - Spread the vegetable mix in a single layer on the baking sheet. This helps them roast evenly. - Roast for 25-30 minutes. Look for tender sweet potatoes and slightly caramelized edges. - Stir the vegetables halfway through. This helps them cook evenly. - Once the veggies are done, take them out and let them cool for a bit. - Start with a base of cooked quinoa in each bowl. Use about 1 cup. - Add a generous serving of the roasted vegetables on top. - Top each bowl with sliced avocado. - Drizzle with tahini dressing for a creamy finish. - Garnish with fresh cilantro for added flavor and color. To get great roasted veggies, cut them into even sizes. This helps them cook at the same rate. Aim for 1-inch pieces for sweet potatoes and bell peppers. Slice zucchini and onions into half-inch thick pieces. Spacing on the baking sheet matters too. Give each piece room to breathe. If they touch, they’ll steam instead of roast. Spread them out in a single layer for the best results. You can boost the flavor of your veggies with spices and herbs. Try adding cumin, thyme, or rosemary for a tasty twist. A sprinkle of chili powder can add a nice kick. For a rich tahini dressing, mix tahini with lemon juice, garlic, and a bit of water. This creamy sauce adds a great flavor to your bowl. These roasted veggies pair well with proteins. Chickpeas are a great choice for a plant-based option. You can also add grilled chicken for more protein. For sides, consider a green salad or some whole grain bread. These options will make your meal more filling and fun. {{image_2}} You can switch out veggies based on what you have. For a seasonal twist, try these: - Carrots for sweet potato - Asparagus for zucchini - Broccoli for bell pepper - Cauliflower for red onion These choices add color and flavor to your bowl. You can even mix and match your favorites! Quinoa is great, but you have other choices too. Consider these alternatives: - Brown rice for a heartier texture - Farro for a nutty taste - Millet for a gluten-free option If you want to keep it gluten-free, try these: - Rice noodles for a twist - Cauliflower rice for a light base Each grain gives a unique flavor and texture. Tahini dressing is classic, but don't stop there. Try these other dressings: - Lemon vinaigrette for brightness - Balsamic glaze for sweetness - Hummus for creaminess Add these toppings for extra crunch and flavor: - Toasted nuts like almonds or walnuts - Seeds like pumpkin or sunflower - Fresh herbs like basil or mint These options make your bowl fun and exciting! To store roasted veggies, cool them first. Place them in an airtight container. This keeps them fresh for up to four days in the fridge. For best taste, consume them within two days. When reheating, use the oven at 350°F (175°C). This helps keep the texture crispy. You can also use a microwave, but it's best to cover them with a damp paper towel. This adds moisture and helps prevent them from drying out. You can make these Buddha bowls ahead of time. Roast a big batch of veggies on Sunday. Store them in the fridge for quick lunches or dinners throughout the week. If you want to freeze them, place the cooled veggies in a freezer bag. They will stay good for about three months. Just remember to label the bag with the date. Always handle cooked grains and veggies with clean hands. Store cooked quinoa in the fridge in an airtight container. It's safe for up to five days. When reheating, make sure everything is hot throughout. Use a food thermometer; it should reach 165°F (74°C). This keeps your meal safe and tasty. Roasted vegetables can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. When you want to eat them, just reheat in the oven or microwave. Yes, you can use frozen vegetables. However, they may not get as crispy. Thaw them first and pat them dry. This removes excess moisture and helps them roast better. These Buddha bowls are packed with nutrients. They provide fiber, vitamins, and healthy fats. A serving contains protein from quinoa and healthy fats from avocado. You get a balance of carbs, protein, and fats in every bite. This recipe is already vegan-friendly! The ingredients do not contain any animal products. Just make sure your tahini dressing is also vegan. Check the label to be sure. The best vegetables for roasting include: - Sweet potatoes - Carrots - Brussels sprouts - Broccoli - Cauliflower These veggies caramelize well and bring out their natural sweetness. Feel free to mix and match! This blog covered how to make a delicious Buddha bowl. You learned about fresh vegetables, pantry staples, and how to roast and assemble your meal. I shared tips for perfect veggies, fun variations, and storage advice. Remember, you can mix and match ingredients to fit your taste. Enjoy creating these healthy meals, and feel free to experiment with flavors. Healthy eating can be fun and tasty!

Sheet-Pan Roasted Veggie Buddha Bowls

Discover the deliciousness of Sheet-Pan Roasted Veggie Buddha Bowls! This healthy recipe features vibrant roasted veggies like sweet potatoes, zucchini, and bell peppers, all tossed in savory spices. Serve over a bed of quinoa and top with creamy avocado and tahini dressing for a nourishing meal. Perfect for a quick dinner or meal prep! Click through to explore the full recipe and elevate your dinner game.
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Ingredients
  

1 sweet potato, peeled and cubed

1 zucchini, sliced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 red onion, chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa

1 avocado, sliced

Fresh cilantro, for garnish

Tahini dressing (store-bought or homemade)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the sweet potato, zucchini, bell pepper, cherry tomatoes, and red onion.

      Drizzle the olive oil over the veggies and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well until all the vegetables are evenly coated.

        Spread the vegetable mixture in a single layer on the prepared baking sheet. This helps them roast evenly.

          Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and the edges of the vegetables are slightly caramelized. Stir halfway through the cooking time for even roasting.

            While the veggies roast, prepare the quinoa according to package instructions if you haven’t done so already.

              Once the veggies are done, remove them from the oven and let them cool slightly.

                To assemble the Buddha bowls, start with a base of cooked quinoa, then add a generous serving of the roasted vegetables.

                  Top each bowl with sliced avocado and drizzle with tahini dressing. Garnish with fresh cilantro for an extra pop of flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4