Vegan Roasted Veggie Buddha Bowl (Print Version)

A nourishing bowl of roasted vegetables, grains, chickpeas, and creamy avocado dressing with fresh herbs.

# 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 and 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 for thinning
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste

→ Toppings and Garnishes

23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, broccoli, red bell pepper, and zucchini with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden and tender.
04 - In a saucepan, combine rinsed quinoa with 2 cups water or vegetable broth. Bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is completely absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic clove, 1/4 cup extra-virgin olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add additional water as needed to reach desired consistency.
06 - Heat chickpeas in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, until warmed through.
07 - Divide cooked quinoa evenly among four serving bowls. Top each with roasted vegetables, warmed chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges on the side.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you spent all day planning it.
  • The green goddess dressing is so creamy and herbaceous that you'll forget there's no dairy involved.
  • You can roast whatever vegetables are on sale or hiding in your crisper drawer.
  • One bowl feels hearty enough to satisfy you without weighing you down.
02 -
  • Don't skip rinsing the quinoa or it'll taste slightly bitter—this small step makes an actual difference.
  • Make the dressing last, right before serving, because the avocado will start to oxidize and lose its bright green color if it sits too long in the blender.
  • If your dressing breaks or looks separated, start with a fresh avocado and add the other ingredients slowly while blending, which helps emulsify it properly.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes before eating them—this tiny extra step transforms them from pleasant to absolutely crave-worthy.
  • If you're meal prepping, keep the dressing separate and assemble the bowls just before eating so the grains stay fluffy and the vegetables don't soften.
  • Invest in good parchment paper because cheap stuff sticks and tears, and you'll spend more time frustrated than cooking.
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