Spring Vegetable Buddha Bowls Recipe
A bright, nutrient-dense bowl of roasted spring veggies, grains, and creamy tahini dressing—balanced, hearty, and ridiculously photogenic.
Ingredients
- 1/2 cup uncooked quinoa or brown rice
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1 small carrot sliced
- 1/2 cup cherry tomatoes
- 1/2 cup cooked chickpeas
- 1/2 avocado sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Tahini Dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tbsp water more as needed
- 1/4 tsp garlic powder
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli, carrots, snap peas, and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables for 20–25 minutes until tender and slightly charred.
- Cook quinoa or brown rice according to package directions.
- In a bowl, whisk tahini, lemon juice, syrup, garlic powder, water, and salt until creamy.
- Assemble bowls with cooked grains, roasted veggies, chickpeas, avocado slices.
- Drizzle generously with tahini dressing.
- Sprinkle with seeds, herbs, or smug satisfaction.
- Serve immediately.
- Instagram optional, but recommended.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 40%
- Iron: 15%
- Folate: 18%
- Magnesium: 12%
💡 Additional Notes/Tips
- Swap in sweet potato, asparagus, or bell pepper depending on your mood (or fridge state).
- Add fresh herbs like cilantro or basil to boost flavor and pretend you’re a food stylist.
- Drizzle extra dressing because obviously.
- For crunch, toss in pumpkin seeds or toasted almonds.
- Make-ahead friendly—just keep dressing separate until serving.