Vegan Roasted Beet and Sweet Potato Buddha Bowl

A Buddha bowl is a medley of nourishing ingredients, artfully arranged to create a wholesome, satisfying, and beautiful meal.

This vegan roasted beet and sweet potato Buddha bowl combines earthy, roasted root vegetables with fresh greens, creamy avocado, and a tangy tahini dressing.

It’s a perfect meal for any time of day that’s as visually stunning as it is delicious. Packed with vibrant colors, bold flavors, and a variety of textures, this dish is a celebration of healthy eating at its finest.

Ingredients

For the Roasted Vegetables:

• 2 medium-sized beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin (optional for added warmth)
• Salt and pepper to taste

For the Bowl Base:

• 1 cup cooked quinoa or brown rice
• 2 cups mixed greens (spinach, kale, or arugula)
• Optional: 1/2 cup shredded red cabbage for added crunch

For the Toppings:

• 1/2 avocado, sliced
• 1/4 cup pomegranate seeds (optional for sweetness)
• 2 tbsp pumpkin seeds or sunflower seeds
• 1/4 cup shredded red cabbage
• 1 small carrot, julienned or shredded
• Optional: A sprinkle of hemp seeds for extra nutrition

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1-2 tbsp water (to thin)
• 1 tsp apple cider vinegar (optional for extra tang)
• Salt to taste

Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets and sweet potato with olive oil, smoked paprika, garlic powder, ground cumin (if using), salt, and pepper.
3. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through to ensure even roasting. For a deeper flavor, let the vegetables cool slightly before adding them to the bowl.

Step 2: Prepare the Bowl Base

1. Cook your quinoa or brown rice according to package instructions. For extra flavor, cook the grains in vegetable broth instead of water.
2. Wash and prepare the mixed greens, arranging them as the base of your bowl. Add shredded red cabbage for a burst of color and texture.

Step 3: Make the Dressing

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water, and apple cider vinegar until smooth and creamy.
2. Adjust the consistency by adding more water if needed, and season with salt to taste. For a hint of sweetness, add a touch more maple syrup.

Step 4: Assemble the Buddha Bowl

1. Start by layering the cooked quinoa or rice and mixed greens as the base.
2. Add the roasted beets and sweet potato on top.
3. Arrange the avocado slices, pomegranate seeds, shredded red cabbage, julienned carrot, and pumpkin or sunflower seeds around the bowl for a vibrant and balanced presentation.
4. Sprinkle hemp seeds or a pinch of nutritional yeast for extra protein and flavor.
5. Drizzle generously with the tahini dressing.

Step 5: Serve and Enjoy

Serve the Buddha bowl immediately while the roasted vegetables are warm. This meal is perfect for a quick lunch, dinner, or even meal prep for the week. Store any leftovers in separate airtight containers to keep everything fresh. Reheat the roasted vegetables before assembling for optimal flavor.

Tips for Customization

• Switch Up the Grains: Use farro, barley, or cauliflower rice as an alternative to quinoa or brown rice. Wild rice also adds a nutty flavor.
• Add More Protein: Include crispy baked tofu, tempeh, or a handful of chickpeas for a protein-packed boost. Edamame beans are another excellent addition.
• Enhance the Flavor: Add a sprinkle of nutritional yeast, a dash of hot sauce, or a squeeze of orange juice to the dressing. For an herby twist, mix in some fresh dill or parsley.
• Experiment with Veggies: Swap the beets or sweet potato with roasted carrots, parsnips, or butternut squash. Zucchini or asparagus can also work well when roasted.
• Make It Meal Prep-Friendly: Store all components separately and assemble the bowls fresh when ready to eat. The dressing can be kept in a sealed jar for up to a week.

Why You’ll Love This Buddha Bowl

This vegan roasted beet and sweet potato Buddha bowl is the ultimate balance of flavors, textures, and colors.

The sweetness of the roasted vegetables pairs perfectly with the creaminess of avocado and the tangy tahini dressing.

The added crunch from the seeds and vibrant freshness of the greens create a harmonious meal that’s as good for your body as it is for your taste buds.

Not only is it a feast for your palate, but it’s also packed with essential vitamins, minerals, and antioxidants, making it a wholesome choice for any meal.

Give It a Try Today

Ready to add some vibrant, plant-powered goodness to your meals? This Buddha bowl is as versatile as it is delicious.

Customize it to your liking, and don’t forget to share your creation with friends and family. Whether you’re a seasoned vegan or new to plant-based eating, this recipe is guaranteed to impress. Happy cooking!