Description
These hearty winter Buddha bowls combine roasted seasonal vegetables, quinoa, and chickpeas with a creamy tahini lemon dressing for a balanced, nutritious meal. Perfect for meal prep, they offer steady energy and vibrant flavor on cold days.
Ingredients
Instructions
1. Rinse the quinoa and cook with water in a saucepan until tender, then fluff with a fork.
2. Preheat oven to 400°F (200°C) and toss squash, Brussels sprouts, carrots, and chickpeas with olive oil, paprika, salt, and pepper.
3. Arrange the vegetables and chickpeas on a baking sheet and roast for 25–30 minutes, turning once.
4. Whisk together tahini, lemon juice, minced garlic, and water in a bowl, adjusting consistency as needed.
5. Massage chopped kale with a pinch of salt until slightly wilted.
6. Assemble bowls by layering quinoa, roasted vegetables, chickpeas, and kale, then drizzle with tahini lemon dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: roasting
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 8
- Sodium: 350
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 18
- Cholesterol: 0
Keywords: winter buddha bowl, healthy bowls, vegan dinner, meal prep, macro friendly, vegetarian bowl, seasonal recipe, tahini dressing