Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing — the signature bowl that combines hearty roasted roots, fresh greens, whole grains, and a creamy, lightly sweet dressing. This bowl is ideal for a cozy lunch or an easy weeknight dinner and adapts easily to vegan or vegetarian preferences.
About this Buddha Bowl
A Buddha bowl is a balanced, nourishing dish that layers a variety of components—greens, grains, cooked and raw vegetables, seeds, and a flavorful sauce. These bowls offer contrast in color, texture, and flavor: crisp raw vegetables, tender roasted roots, chewy grains, and crunchy seeds, all pulled together by a delicious dressing. While many versions are naturally vegan, you can add animal protein if you prefer.
In this recipe, roasted sweet potato, parsnips, and golden beets form a flavorful root vegetable trio. Those roasted roots are paired with brown rice, shredded cabbage, and fresh spinach, then finished with sunflower seeds and a generous drizzle of maple cinnamon tahini dressing. The result is a satisfying, colorful bowl that highlights winter produce but works any time of year.
Why you’ll love it
- Easy to prepare and scale for meal prep or a crowd.
- Balanced macronutrients when paired with a grain and seeds or protein.
- Versatile: swap grains, greens, or roasted vegetables as needed.
- The maple cinnamon tahini dressing is creamy, slightly sweet, and warming — it elevates simple ingredients.
Recipe: Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 4 (to 6)
Ingredients
Root Vegetables and Bowl Components
- 1 large sweet potato, chopped into ¼ to ½-inch cubes
- 2 large parsnips, peeled and sliced into ¼-inch rounds
- 2 medium golden beets, peeled and chopped into wedges
- Grapeseed oil or olive oil, and sea salt for roasting
- 10 ounces spinach or other greens of choice
- ½ small head cabbage, thinly sliced
- 3 cups cooked brown rice
- Sunflower seeds, for garnish
- Fresh chopped parsley or cilantro, for garnish
Maple Cinnamon Tahini Dressing
- 1/3 cup tahini
- 1/4 cup water (more as needed to thin)
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt, or to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the prepared sweet potato, parsnips, and golden beets on two large baking sheets in a single layer so they roast evenly.
- Drizzle the vegetables with grapeseed or olive oil and toss with your hands or a spatula to coat. Sprinkle lightly with sea salt.
- Roast in the oven for 30 to 40 minutes, turning once if needed, until the vegetables are tender and slightly browned (about 32 minutes for medium-sized pieces).
- While the vegetables are roasting, make the dressing. Combine tahini, water, lemon juice, maple syrup, cinnamon, and sea salt in a small blender or whisk in a bowl until smooth and creamy. If the dressing is too thick, add a little more water or lemon juice to reach the desired consistency. Taste and adjust salt or maple syrup as needed.
- Assemble bowls: divide the spinach, cabbage, and cooked brown rice between serving bowls. Top with roasted vegetables and drizzle with the maple cinnamon tahini dressing (a little goes a long way).
- Finish with sunflower seeds and fresh chopped parsley or cilantro for brightness and crunch. Serve warm or at room temperature.
Variations and Tips
- Protein: Add roasted chickpeas, black beans, baked tofu, or sliced grilled chicken for extra protein.
- Grains: Substitute quinoa, farro, freekeh, or white rice to suit your pantry.
- Greens: Use kale, arugula, chard, or a mixed salad green blend instead of spinach.
- Make it ahead: Roast vegetables and cook rice in advance for quick assembly during the week.
- Storage: Store components separately in the refrigerator for up to 3–4 days; reheat roasted vegetables gently before serving.
Nutrition (per serving)
Serving: 1 bowl (of 3) — Calories: 409 kcal, Carbohydrates: 67 g, Protein: 11 g, Fat: 13 g, Fiber: 9 g, Sugar: 6 g. Nutrition information is an approximation.
These roasted root vegetable Buddha bowls are colorful, comforting, and flexible. The maple cinnamon tahini dressing is the star — creamy with a gentle sweetness and warm spice. Enjoy this bowl as written or adapt it to your tastes — it’s a great template for seasonal vegetables and pantry staples. #EatTheRainbow