These Roasted Veggie Buddha Bowls are one of the easiest and best dinners ever. My husband was doing a lot of traveling for conferences this summer so he was out of town a lot. I don’t really like cooking just for myself, I don’t know why, but I usually just end up eating some form of eggs and toast. This last time though, I decided to make up at batch of roasted veggies and rice for Buddha bowls. I made it on Monday and ate it the rest of the week for dinner.
You would think maybe I would have gotten sick of it, but you’d be wrong. It was so good! It’s my new go to for when I cook just for me. Don’t get more wrong, I still love my eggs and toast but the best part about this is being able to cook enough so I have leftovers for lunches or dinners throughout the week.
In this recipe, the most important part is the sauce. That is what really makes this dish. It’s a creamy, garlic and lemon Tahini dressing and it is to die for. It’s good on pretty much everything (especially eggs and toast! 🙂 ), but I made it specifically for this dish.
The veggies you use and the amounts can really be up to you. In the recipe I listed what I put in this particular version, but get creative with it. Brussels spouts are really good as well, carrots too! The amounts can also be mixed up based on preference and the space you have available on your baking sheet. I have even done two baking sheets before when I want to have extra leftovers. So grab a tray and get baking, meal prep has never been so easy!
P.S. Since I have a soft spot for eggs for dinner, especially when I am home alone. I have even topped these veggie bowls with an over easy egg. I would highly recommend giving that a try too!
Roasted Veggie Buddha Bowls
- 1-2 sweet potatoes
- 2 cups radishes
- 1/2 head red cabbage
- 2 broccoli florets
- olive oil
- 2 cups brown rice uncooked
For the sauce:
- 3 cloves garlic pressed or finley minced
- 2 tbs tahini
- 3 tbs Greek yogurt
- 1/4 cup lemon juice.
- 1/4 cup water- or to desired consistency
- salt and pepper.
- Preheat oven to 400 degrees Fahrenheit
- Prepare of baking sheet with parchment or nonstick baking mat.
- Cook brown rice according to package instructions
- Prep your veggies by chopping them all into bite sized pieces.
- Add the sweet potatoes to the pan first, drizzle with olive oil and sesason with salt and pepper
- Place the tray with just the potatoes in the oven for 10 mintues. The potatoes will take longer than the rest of the veggies to cook so it will need a bit more time.
- When the timer goes off remove the pan and add the remaining veggies. Drizzle with olive oil, season with salt and pepper and return to the oven for another 15-20 minutes or until the veggies are tender and cooked to your liking. (I like my veggies a little crunchy still so I tend to cook them for shorter amount of time).
- While the veggies are cooking you can prepare your sauce.
- In a medium sized bowl add the tahini, Greek yogurt, garlic, and lemon juice and mix well. Measure out a 1/4 cup of water, but add only a small amount at a time, mixing as you go to reach a desired consistency. The amount of water will vary depending on how thick the tahini is. I have found that sometimes the tahini is thicker at the bottom if it wasn’t originally stirred well and a new bottle of tahini always tends to be runnier.
- Salt and pepper to taste.
- When the veggies and the rice are done prepare a bowl this Buddha bowl of goodness. Top your brown rice with roasted veggies and a generous serving of the creamy tahini sauce. Serve immediately and enjoy!!