Roasted Veggie Buddha Bowl 🥗
This Roasted Veggie Buddha Bowl 🥗 is a perfect fall or winter meal. Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the dish. With a combination of roasted sweet potatoes, cauliflower, and chickpeas, this bowl is hearty and satisfying.
➡ Ingredients:
1 small sweet potato, peeled and diced
1/2 cup cauliflower florets
1/2 cup canned chickpeas, drained and rinsed
1/2 cup cooked brown rice
1 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
1 tbsp tahini (optional)
Fresh parsley for garnish
➡ Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potato, cauliflower florets, and chickpeas in olive oil, paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes, stirring halfway through.
3. In a bowl, layer cooked brown rice, roasted veggies, and chickpeas.
4. Drizzle with tahini (optional) and garnish with fresh parsley.
5. Serve immediately or store for meal prep.
➡ Tips & Swaps:
Swap Idea: Use any seasonal veggies, like brussels sprouts or butternut squash, for variety.
Protein Boost: Add grilled chicken or a boiled egg.
Budget Tip: Use frozen vegetables to save money.
