Description
A colorful and nutritious Roasted Vegetable Buddha Bowl filled with seasonal vegetables, grains, and a delicious dressing.
Ingredients
Scale
- 2 cups of cooked quinoa or brown rice
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 avocado, sliced
- Fresh herbs (like parsley or cilantro) for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, combine the zucchini, bell pepper, cherry tomatoes, broccoli, and red onion.
- Drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika. Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer and roast for 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare your base by placing cooked quinoa or brown rice in bowls.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- Top the quinoa or rice with the roasted vegetables, sliced avocado, and garnish with fresh herbs.
- Serve with lemon wedges on the side for an extra burst of flavor.
Notes
- Feel free to swap in your favorite vegetables or whatever you have on hand.
- Add protein such as chickpeas or grilled chicken for a heartier meal.
- This bowl is great for meal prep; just store the components separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 10
- Protein: 8
- Cholesterol: 0
Keywords: Roasted Vegetable Buddha Bowl, Vegetarian Buddha Bowl, Healthy Bowl Recipe, Quinoa Bowl, Meal Prep Bowl, Roasted Vegetables, Vegan Bowl Recipe