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.
Recipe Tips
Onion 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.
This 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.
- 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
- 1 tablespoon tahini
- ½ lemon, juiced
- 1 teaspoon Dijon mustard
- ½ to 1 teaspoon maple syrup, to taste
- 2 medium avocados, peeled and sliced
- Fresh parsley, chopped, for garnish
- Preheat your oven to 400 F and line a 13x18-inch sheet pan with parchment paper.
- 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.
- Roast for 40 minutes, or until the vegetables are tender and lightly browned. Season to taste with more salt and pepper, if needed.
- Put the tahini, lemon juice, mustard, and maple syrup in a small bowl and whisk until smooth.
- 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
Healthy Mashed Potato Bowls with Cashew Gravy (vegan, gluten-free & soy-free)
Quinoa Bowls with Healthy Hollandaise Sauce (vegan, gluten-free & soy-free)
Autumn Nourish Bowls (vegan, gluten-free & optionally allergy-friendly)
9 Comments
Looks yummy Alisa. This month we are doing clean vegan (no sugars, grains, fried foods, processed vegan) and so this will come in handy.
Wowsers, that’s a load of free-from Nicole! I hope it goes well.
Buddha Bowls are my favorite, especially in winter. My body does better digesting warm veggies like this. And it fills me up for hours!
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.
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Love the sound of this sauce! I could eat roasted veggies like this every single day!!!
This looks like an awesome meatless Monday meal! I’m sold on roasted veggies!
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.
Allllllllll of my favorite winter veggies in one bowl! I bet these would be awesome over soba noodles or brown rice, too.