Roasted Root Vegetable Buddha Bowls

  • Author: She Likes Food
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Dinner, Gluten Free, Vegan


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


  • 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


  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.


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