This meal prep roasted buddha bowl takes only 20 minutes of preparation and will offer you several meals. It’s full of vegetables, including roasted sweet potatoes, chickpeas and fresh leafy greens. You can also add other vegetables, making this bowl easily adjustable to what you have on hand. Simply double the recipe to serve a family!
I recently asked you guys what you’d love to see on the blog this spring and many of you said colorful salads or meal prep recipes. So technically, this recipe counts for both. Right?
I’ve been making a version of this bowl for years now and somehow, it never occured to me to share the recipe. Maybe it’s because there are many buddha bowl recipes around? In the end, I decided to share my own favorite version.
Buddha bowls are great meal prep recipes. All you need to do is roast big batches of vegetables and plant protein, whisk a quick dressing and you’ll have several meals worth of food. This recipes makes 4 portions, but you can easily double or even triple the recipe if serving a family!
How to Make your Own Buddha Bowl:
- Use a starch of choice. I love sweet potatoes, but white potatoes work well too.
- Add hearty vegetables. I love broccoli and cauliflower, but you can use any vegetable that roasts well. Brussels sprouts are great too and you could always use carrots or even parsnips and turnips.
- Choose your protein. My favorite protein here are roasted chickpeas, but any legumes would work (roasted or not). You could also use baked or pan-fried tofu or tempeh!
- Serve on top of leafy greens. This is optional, but I love to have a combination of roasted and fresh vegetables. I usually add a handful of spinach, but other leafy greens would work, such as kale, romaine or arugula. Keep in mind that kale is heartier and you might want to massage it with the dressing to tenderize it.
- Add toppings of choice. This includes a delicious tahini dressing. I also top mine with seeds (hemp hearts, sunflower seeds or even pumpkin seeds) and a generous amount of nutritional yeast.
In the end, make it your own. Use your favorite vegetables and toppings and enjoy the most delicious warm and healthy salad.
Meal Prep Roasted Buddha Bowl
- 2 cups cooked chickpeas (or about 1 can, drained and rinsed)
- 2 large sweet potatoes, diced
- 6 cups broccoli, cauliflower or brussels sprouts, chopped
- 2 tablespoons olive oil
- Leafy greens for serving
- Sunflower seeds or hemp hearts
- Nutritional yeast
- 1/4 cup tahini
- 3 tablespoons lemon juice or vinegar (apple cider or white wine)
- 1 garlic clove (minced) or 1/4 teaspoon garlic powder
- 3 tablespoons water, more as needed
- Preheat the oven to 400F.
- Place the prepared sweet potatoes, broccoli (or vegetable of choice) and chickpeas on 2 baking sheets. You want the vegetables and chickpeas to be well spread out to ensure even cooking.
- Roast for 35 minutes or until well cooked and slightly crispy. You can keep the sweet potatoes an additional 5-10 minutes if you want them crispier.
- Meanwhile, prepare the dressing: In a small bowl or jar, whisk together the tahini and lemon juice/vinegar. It should form a thick paste. Add the garlic and water, 1 tablespoon at a time. Whisk until smooth and runny enough for drizzling.
- Prepare the bowls: Add one handful of greens in each bowl. Top with the roasted vegetables. Drizzle with the tahini dressing and top with seeds and nutritional yeast if desired.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!