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Roasted Root Vegetable Buddha Bowl: Your New Healthy Delight!

roasted root vegetable Buddha bowl
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A nutritious and colorful Buddha bowl featuring roasted root vegetables, perfect for a healthy meal.

Ingredients

Scale
  • 2 cups sweet potatoes, diced
  • 2 cups carrots, sliced
  • 2 cups beets, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1/4 cup tahini dressing
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the sweet potatoes, carrots, and beets with olive oil, salt, pepper, and paprika.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
  5. While the vegetables are roasting, prepare the quinoa according to package instructions.
  6. Once the vegetables are done, assemble the Buddha bowl by placing quinoa at the bottom, topped with roasted vegetables, avocado slices, and drizzled with tahini dressing.
  7. Garnish with fresh parsley and serve warm.

Notes

  • Feel free to add other vegetables like parsnips or turnips.
  • This bowl can be served warm or cold.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/roasted-root-vegetable-buddha-bowl-recipe/