Let’s make this nourishing and flavorful Roasted Veggie Buddha Bowl!

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare Vegetables

Peel and dice the sweet potato into 1/2-inch cubes.

Cut the broccoli into florets.

Dice the bell pepper.

Slice the red onion.

Step 3: Season Vegetables

In a large bowl, toss the diced sweet potato, broccoli florets, diced bell pepper, and sliced red onion with the olive oil, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.

Step 4: Roast Vegetables

Spread the seasoned vegetables out in a single layer on a baking sheet.

Roast them in the preheated oven for about 25-30 minutes, or until they’re tender and slightly crispy, flipping them halfway through the cooking time.

Step 5: Make Tahini Dressing

While the vegetables are roasting, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and salt. Start with 2 tablespoons of water and add more, a tablespoon at a time, until the dressing reaches your desired consistency. It should be thick but pourable.

Step 6: Assemble Buddha Bowls

Once the vegetables are roasted and the quinoa or brown rice is cooked and cooled slightly, it’s time to assemble the Buddha bowls.

Place a scoop of cooked quinoa or brown rice in each bowl.

Top with the roasted vegetables.

Step 7: Drizzle with Dressing

Drizzle the tahini dressing generously over the roasted vegetables and quinoa/rice.

Step 8: Serve

Serve the Roasted Veggie Buddha Bowls immediately.