These Roasted Root Vegetable Buddha Bowls are healthy, filling and perfect for lunch or dinner!
Do you guys ever have those days where you’re completely distracted by every little thing and can’t seem to focus to get your work done? And by every little thing, I really 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 really makes me want a cozy bowl of food just like this!
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 that I needed to eat more root vegetables and also go stand outside in barefeet in the dirt. Not sure either of those things really helped, but it’s a nice thought 🙂
Some root vegetables can have a little kick to them which is one reason I really like to roast them. It calms their taste down a little bit and gives them a sweeter flavor. Carrots and sweet potatoes don’t really need it as much, but it’s great for your turnips and rutabagas.
For these Roasted Root Vegetable Buddha Bowls, I’ve roasted up my favorite root vegetables and combined them with quinoa, baby kale, creamy avocado, a big dollop of hummus and then topped them off with some balsamic glaze.
They’re really easy to make and will have you feeling all cozy inside! I hope you’re having a wonderful spring so far!Print