Roasted Root Vegetable Buddha Bowl (Vegan + Gluten-Free)

It's the best time of year to take advantage of fresh root vegetables, and this Roasted Root Vegetable Buddha Bowl will help you do just that!

We’re roasting up cauliflower, carrots, parsnips, turnip, and beets and serving them with sautéed kale, chickpeas, and quinoa. This dish is a serious nutritional powerhouse, and the creamy lemon-tahini dressing takes it to a whole new level of deliciousness.

This is true comfort food, perfect for a chilly fall evening.

Roasted Root Vegetable Buddha Bowl

Serves: 4

Ingredients

  • 1 head cauliflower, broken into florets
  • 1 large carrot, chopped into 1-inch rounds
  • 1 large beet, chopped into 1-inch pieces
  • 1 turnip, chopped into 1-inch pieces
  • 1 parsnip, chopped into 1-inch pieces
  • sea salt and black pepper to taste
  • 1 cup quinoa, uncooked
  • 1½ cups water
  • 4 cups kale leaves, packed
  • 1 can chickpeas, drained and rinsed

Ingredients for dressing

  • 4 tablespoons tahini
  • 3 tablespoons extra-virgin olive oil (plus some extra for roasting vegetables)
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt (plus a pinch extra for kale)

Preparation

1. Preheat oven to 420°F and line a large baking sheet with parchment paper.

2. Place cauliflower florets, carrot, beet, turnip, and parsnip in a large mixing bowl. Season with sea salt and black pepper to taste. Drizzle with a splash of extra-virgin olive oil. Toss well and transfer to your baking sheet. Place in the oven and roast for 30 minutes.

3. Meanwhile, put quinoa and water in a saucepan over high heat. Bring to a boil. Once boiling, cover with a lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat, fluff with a fork, and set aside.

4. Create your dressing by combining tahini, extra-virgin olive oil, lemon juice, minced garlic, and sea salt in a small jar. Add 3 tablespoons warm water. Put on lid, shake well, and set aside. (Note: If dressing is too thick, add extra water, ½ tablespoon at a time to reach desired consistency.)

5. Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with a pinch of sea salt. Place in a skillet over medium heat and sauté just until wilted. Transfer into a bowl and place the saucepan back over medium heat. Add chickpeas and sauté until golden brown.

6. Assemble your Buddha bowl by dividing the quinoa among bowls and arranging roasted vegetables, sautéed kale, and warm chickpeas on top. Drizzle with desired amount of dressing. Bon appétit!

Photo courtesy of the author


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