Roasted Root Vegetable Buddha Bowls

These Roasted Root Vegetable Buddha Bowls are healthy, filling, and perfect for lunch or dinner.

Do you ever have those days when you’re completely distracted by every little thing and can’t seem to focus on getting your work done? And by every little thing, I just mean Facebook, haha. It keeps sucking me in!

But I’ve been sitting on the recipe for these Roasted Root Vegetable Buddha Bowls for way too long now, and I need to share it with you! I know that root vegetables are more of a winter ingredient, and it’s almost April now, but it’s been oddly cold here the last few days, and it makes me want a cozy bowl of food just like this!

Buddha Bowl Recipe Ingredients

• Root vegetables – I used carrots, sweet potatoes, rutabagas, parsnips, turnips, and red onion. Feel free to use your favorite root veggies!
• Olive oil
• Salt and black pepper
• Quinoa
• Hummus
• Baby kale
• Avocado
• Balsamic glaze
• Optional toppings – Fresh herbs, fresh lemon juice, liquid aminos, etc.

How To Make These Root Vegetable Buddha Bowls

1. Heat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt, and pepper. Roast the vegetables until they are fork-tender and starting to brown, about 40 minutes, flipping them once.
2. Add quinoa to a medium-sized pot with 1 1/2 cups water or broth. Bring to a simmer and cook until the quinoa is tender and cooked through, about 10-15 minutes.
3. Assemble bowls: Add 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons of hummus, and half of an avocado. Drizzle the top with the desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.

Recipe Tips and Thoughts

• Did you guys know that eating root vegetables can actually make you feel more grounded? Well, at least that is what my mother told me when I was 40 weeks pregnant and wanting the baby to come! She told me I needed to eat more root vegetables and also go stand outside in bare feet in the dirt. I’m sure either of those things helped, but it’s a nice thought. 🙂
• Some root vegetables can have a little kick to them, which is one reason I like to roast them. It calms their taste down a little bit and gives them a sweeter flavor.  Carrots and sweet potatoes don’t need it as much, but it’s great for your turnips and rutabagas.
• For these Roasted Root Vegetable Buddha Bowls, I’ve roasted my favorite root vegetables and combined them with quinoa, baby kale, creamy avocado, and a big dollop of hummus, then topped them off with balsamic glaze.
• They’re easy to make and will have you feeling all cozy inside!
• Store them in the fridge in an airtight container for 3-5 days. Consider leaving off the glaze until ready to serve.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Veggie Bowl Ideas?

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Roasted Root Vegetable Buddha Bowls

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5 from 1 review

• Author: She Likes Food
• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

These Roasted Root Vegetable Buddha Bowls are healthy, filling and perfect for lunch or dinner!

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Ingredients

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• 8 cups of your favorite root vegetables, chopped (I used carrots, sweet potato, rutabagas, parsnips, turnips and red onion)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup dried quinoa
• 1/2 cup hummus
• 4 handfuls baby kale
• 2 small avocados, sliced
• Balsamic glaze
• Optional toppings: fresh herbs, fresh lemon juice, liquid aminos

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Instructions

1. Heat oven to 400 degrees F.  On a large sheet pan, toss together root vegetables, olive oil, salt and pepper.  Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.
2. Add quinoa to a medium sized pot with 1 1/2 cups water, or broth.  Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.
3. Assemble bowls: Add a heaping 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons hummus and 1/2 of an avocado.  Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.

Notes

Recipe makes enough for 4 bowls, but you could also mix everything together in a large bowl to make a big salad.

• Prep Time: 30 mins
• Cook Time: 40 mins
• Category: Dinner, Gluten Free, Vegan

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