Buddha Bowls with Roasted Winter Vegetables


Who doesn’t love roasted vegetables? These easy Buddha bowls are the perfect way to enjoy winter produce for a warm, healthy meatless Monday meal.

Buddha Bowls Recipe with Roasted Winter Vegetables - made sheet-pan style! (dairy-free, gluten-free and vegan)

Recipe Tips

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsOnion Notes: Winter onions range from mild to pungent in flavor, and they are ideal for roasting because they have a lower water content than spring and summer onions. Store whole onions in a cool, dry, well-ventilated place, but not in the refrigerator and not in plastic bags. Lack of air movement reduces their storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

Cooking Times: Keep an eye on your veggies as they roast. Some of the leafier vegtables, like cabbage and the outer leaves of Brussels sprouts, might brown more quickly. Simple remove any vegetables that are done and continue roasting the rest.

Sheet Pan-Style Buddha BowlsThis Buddha bowls recipe with photo was shared with us by the National Onion Association at onions-usa.org and usaonions.com.

Special Diet Notes: Buddha Bowls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For paleo Buddha bowls, swap cauliflower rice for the quinoa.

5.0 from 1 reviews
Buddha Bowls with Roasted Winter Vegetables
Prep time
Cook time
Total time
These warm wintry Buddha Bowls are filled with seasonal produce and make a great meatless meal for lunch or dinner.
Serves: 4 to 6 servings
Buddha Bowls
  • 2 yellow onions, peeled and cut into ½-inch wedges
  • ½ head purple cabbage, cut into wedges
  • 2 red potatoes, cut into ½-inch wedges
  • 1 small butternut squash, peeled and cut into ½-inch cubes
  • 1 pound Brussels sprouts, halved
  • Extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1½ cups dry quinoa, cooked according to package directions
Tahini Sauce
To Serve
  • 2 medium avocados, peeled and sliced
  • Fresh parsley, chopped, for garnish
Buddha Bowls
  1. Preheat your oven to 400 F and line a 13x18-inch sheet pan with parchment paper.
  2. Place the onion, cabbage, potatoes, squash and Brussels sprouts on your prepared pan. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat the vegetables and spread them out into a single layer.
  3. Roast for 40 minutes, or until the vegetables are tender and lightly browned. Season to taste with more salt and pepper, if needed.
Tahini Sauce
  1. Put the tahini, lemon juice, mustard, and maple syrup in a small bowl and whisk until smooth.
  2. To assemble the Buddha bowls, spoon the cooked quinoa into bowls. Top with the roasted vegetables and garnish with avocado slices and parsley. Drizzle the tahini sauce over each bowl to serve.

Key Pantry Ingredients: Buddha Bowls

More Meatless Monday Bowls

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Healthy Mashed Potato Bowls with Creamy Cashew Gravy Recipe (vegan, dairy-free and gluten-free optional)

Quinoa Bowls with Healthy Hollandaise Sauce (vegan, gluten-free & soy-free)

Spring Quinoa Bowl with Vegan Hollandaise Sauce Recipe - Healthy, no oil, dairy-free, gluten-free and delicious!

Autumn Nourish Bowls (vegan, gluten-free & optionally allergy-friendly)

Vegetarian Nourish Bowl

About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.


  1. Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden! P.S. I couldn’t rate this recipe for some reason.

  2. Pingback: Easy Top 8 Allergen Free Meals, Sides and Desserts - MI Gluten Free Gal

  3. This is my kind of bowl, loving all the flavors! I have everything except the butternut squash. I’m going to try to pick that up tomorrow so I can make this to use up the other half of my head of purple cabbage.

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