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.
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.
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
- 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.