Roasted Vegetable Buddha Bowl

Ingredients

• ¾ cup quinoa
• 1.5 cups water or vegetable broth
• ½ teaspoon kosher salt
• 2 whole medium red beets, unpeeled
• 2 whole medium carrots, peeled
• 1 whole medium red bell pepper
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme or Italian seasoning
• ¼ teaspoon black pepper
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 whole garlic cloves, minced
• ½ teaspoon low-sodium soy sauce or tamari
• 1 cup fresh baby spinach or arugula
• ¾ cup cooked chickpeas, drained
• ½ whole cucumber, diced
• ¾ cup cherry tomatoes, halved
• ¼ cup raw pumpkin seeds
• 2 tablespoons fresh cilantro or parsley, chopped

Instructions

1. 1

   Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper — this prevents sticking and makes cleanup easier.

2. 2

   Rinse 0.75 cup of quinoa under cold running water in a fine-mesh strainer until the water runs clear — this removes the bitter outer coating. Set aside.

3. 3

   Prepare your vegetables for roasting. Scrub 2 medium red beets and cut them into 3/4-inch cubes — leave the skin on to prevent bleeding. Peel 2 medium carrots and cut them into 1/4-inch-thick half moons, keeping them consistent in thickness so they roast evenly. Remove the core and seeds from 1 medium red bell pepper and cut it into 1-inch squares.

4. 4

   Toss all the prepared vegetables in a large bowl with 3 tablespoons of extra-virgin olive oil, 1 teaspoon of fresh thyme, 0.25 teaspoon of black pepper, and 0.25 teaspoon of kosher salt. Make sure every piece is lightly coated — this gives you even browning and caramelization.

5. 5

   Spread the vegetables in a single layer on your prepared baking sheet, leaving space between pieces so they roast instead of steam. Place in the preheated 425°F oven for 25-30 minutes, stirring halfway through. You're done when the beets and carrots are fork-tender and the edges are caramelized and slightly darkened — the red pepper should be soft and have a few charred spots.

6. 6

   While the vegetables roast, bring 1.5 cups of water or vegetable broth to a boil in a medium saucepan over medium-high heat. Add the rinsed quinoa and 0.5 teaspoon of kosher salt. Return to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes — the quinoa will absorb all the liquid and become fluffy with a slight nutty aroma.

7. 7

   While the grains and vegetables cook, make the tahini dressing: whisk together 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 2 tablespoons of water, 1 minced garlic clove, and 0.5 teaspoon of soy sauce in a small bowl. Whisk until smooth and creamy — the dressing should be pourable but thick. If it's too thick, add water 1 teaspoon at a time. Taste and adjust with more lemon juice or salt as needed.

8. 8

   Fluff the cooked quinoa with a fork to separate the grains. Divide it evenly between two serving bowls, creating a base layer.

9. 9

   Arrange the roasted vegetables in sections on top of the quinoa. Add 1 cup of fresh baby spinach or arugula to each bowl — the heat from the warm grains will gently wilt it.

10. 10

    Top each bowl with 0.375 cup of drained cooked chickpeas, 0.25 of a diced cucumber, and 0.375 cup of halved cherry tomatoes. Sprinkle 0.125 cup of raw pumpkin seeds over each bowl for a nutty crunch.

11. 11

    Drizzle the tahini dressing generously over each bowl — it should pool slightly on the quinoa and coat the vegetables. Finish with 1 tablespoon of fresh chopped cilantro or parsley per bowl. Serve immediately while the grains and roasted vegetables are still warm.

Tools you’ll need

• oven
• large rimmed baking sheet
• parchment paper
• fine-mesh strainer
• large mixing bowl
• medium saucepan with lid
• small whisk
• small bowl
• chef's knife
• cutting board
• fork
• two serving bowls

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