Roasted Veggie Quinoa Buddha Bowl — Colorful, Nourishing & Full of Flavor 🥗🌈

Hey there, friend! If you’re craving something wholesome, colorful, and totally satisfying, you’re going to love this Roasted Veggie Quinoa Buddha Bowl. It’s one of my favorite meals when I want to eat something that feels good for both body and mind — fresh roasted veggies, fluffy quinoa, creamy avocado, and a drizzle of tangy dressing all coming together in one beautiful bowl of goodness.

I love how easy this recipe is to customize — you can mix and match veggies, change up the dressing, or add your favorite protein. It’s perfect for meal prep or for those days when you just want something nourishing without spending hours in the kitchen. Honestly, every bite feels like sunshine on a spoon!

Nutritional Benefits

This Buddha Bowl is a total nutrition boost in disguise. Quinoa provides a complete plant-based protein and is rich in fiber, helping you stay full and energized. The roasted veggies add essential vitamins, minerals, and antioxidants, while avocado brings in healthy fats that support heart health. Drizzling on a simple homemade dressing adds flavor without unnecessary sugar or additives. It’s balanced, colorful, and just feels good to eat!

Adaptable Variations

• Protein Power-Up: Add grilled chicken, baked tofu, chickpeas, or even a soft-boiled egg to boost the protein content.
• Switch the Grain: Not into quinoa? Try brown rice, farro, or couscous — all work beautifully as a base.
• Dressing Variety: Mix things up with tahini-lemon, peanut-lime, or balsamic vinaigrette, depending on your mood!
• Seasonal Twist: Swap in whatever’s fresh — roasted sweet potatoes in fall, asparagus in spring, or zucchini in summer.

Roasted Veggie Quinoa Buddha Bowl Recipe

Ingredients

For the Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 small sweet potato, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ teaspoon smoked paprika (optional)
• 1 avocado, sliced
• Fresh parsley or cilantro, for garnish

For the Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1–2 tablespoons warm water (to thin the dressing)
• Salt and pepper, to taste

Instructions

1. Cook the quinoa: In a small pot, combine rinsed quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside to cool slightly.
2. Roast the veggies: Preheat your oven to 400°F (200°C). Place the bell pepper, zucchini, broccoli, and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and paprika, and toss to coat. Roast for about 20–25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
3. Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and a little warm water until smooth. Adjust consistency to your liking — it should be pourable and creamy.
4. Assemble the bowls: Divide quinoa among 2–3 bowls. Top with roasted veggies, sliced avocado, and a drizzle of dressing. Sprinkle fresh herbs on top for a burst of freshness.
5. Serve & enjoy: Enjoy warm or chilled — it’s just as delicious either way!

Practical & Valuable Tips

• Meal Prep Win: Roast a big batch of veggies and cook extra quinoa — store separately in the fridge for quick assembly throughout the week.
• Don’t skip the sauce: The dressing really brings everything together, so make sure you drizzle generously!
• Storage Tip: Keep leftover dressing in a jar in the fridge for up to 5 days. It’s also great on sandwiches and salads.
• Make it crunchy: Add roasted chickpeas, toasted nuts, or seeds on top for extra texture.

Frequently Asked Questions

1. Can I make this bowl ahead of time? Absolutely! It’s perfect for meal prep — just store everything separately and add the dressing right before serving.
2. Can I use frozen vegetables? Yes, but for best texture, thaw and pat them dry first so they roast nicely instead of steaming.
3. How can I make it more filling? Add a scoop of hummus or a handful of roasted nuts for extra protein and healthy fats.
4. Can I serve it cold? Definitely! This Buddha Bowl tastes great warm, room temperature, or chilled straight from the fridge.

Call to Action

Did you make this Roasted Veggie Quinoa Buddha Bowl? 🌈 I’d love to see how colorful yours turned out! Snap a photo and tag me on Pinterest — it’s always fun seeing your vibrant creations. Don’t forget to save this recipe for your next meal prep day or when you need a fresh, feel-good bowl full of flavor and color! 🥗💚