Roasted Veggie Buddha Bowl with Tahini-Lemon Drizzle

Why You’ll Love This Recipe

• Sheet-pan simplicity: one pan for the vegetables and chickpeas, minimal cleanup.
• Balanced and satisfying: warm quinoa, caramelized sweet potatoes, crisp-tender broccoli, and creamy avocado.
• Big, bright flavors: quick-pickled red onion and a silky tahini-lemon drizzle tie everything together.
• Flexible and make-ahead friendly: great for meal prep and easy to customize.

Grocery List

• Produce: 2 medium sweet potatoes, 1 large head broccoli, 1 small red onion, 1 lemon, 1 avocado, 1 garlic clove, parsley or cilantro (optional)
• Dairy: None
• Pantry: Quinoa, canned chickpeas, tahini, olive oil, apple cider vinegar, maple syrup (or honey), kosher salt, black pepper, ground cumin, smoked paprika, garlic powder, cayenne (optional), sugar, sesame seeds (optional)

Full Ingredients

For the roasted sheet-pan vegetables

• 2 medium sweet potatoes (about 1.5 lb / 680 g), peeled and cut into 1-inch cubes
• 1 large head broccoli (about 1 lb / 450 g), cut into bite-size florets, stems peeled and sliced
• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly patted dry
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the quinoa base

• 1 cup (185 g) quinoa, rinsed
• 1 3/4 cups (415 ml) water
• 1/2 tsp kosher salt
• 1 tsp olive oil (optional)

For the quick-pickled red onion

• 1 small red onion (about 150 g), very thinly sliced
• 1/3 cup (80 ml) apple cider vinegar
• 1/3 cup (80 ml) water
• 1 tbsp (12 g) sugar
• 3/4 tsp kosher salt
• Optional: a few black peppercorns or a pinch of mustard seeds

For the creamy tahini-lemon drizzle

• 1/3 cup (80 g) tahini
• 2 tbsp (30 ml) fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 1 tbsp (15 ml) maple syrup
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt, plus more to taste
• 3–5 tbsp (45–75 ml) warm water, to thin

For serving

• 1 ripe avocado, sliced
• 2 tbsp chopped fresh parsley or cilantro
• 1 tsp toasted sesame seeds (optional)
• Lemon wedges, for squeezing
• Red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pans

Preheat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line one large rimmed sheet pan (or two smaller pans) with parchment for easier cleanup and better browning.

Step 2: Make quick-pickled red onions

Place the thinly sliced red onion in a heat-safe bowl or jar. In a small saucepan or microwave-safe measuring cup, combine the apple cider vinegar, water, sugar, and salt. Heat just until warm and the sugar dissolves (about 30–60 seconds in the microwave). Pour the brine over the onions, add peppercorns or mustard seeds if using, press onions down to submerge, and let stand at room temperature for at least 15 minutes while you cook. They will turn vibrant and tangy.

Step 3: Cook the quinoa

Rinse the quinoa under cool water for 30 seconds to remove bitterness. Combine quinoa, water, salt, and olive oil (if using) in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then keep warm.

Step 4: Roast sweet potato, broccoli, and chickpeas

On the prepared sheet pan, toss the sweet potato cubes with 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and a few grinds of pepper. Spread in a single layer and roast for 12 minutes.

Meanwhile, in a bowl, combine the broccoli florets and dried chickpeas with the remaining 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, cayenne (if using), 1/2 tsp salt, and remaining pepper. After the sweet potatoes have roasted 12 minutes, remove the pan, push the potatoes to one side, add the broccoli and chickpeas to the other, and return to the oven. Roast 12–15 minutes more, stirring once, until the sweet potatoes are tender with caramelized edges, the broccoli is crisp-tender and lightly charred, and the chickpeas are golden and slightly crisp.

Step 5: Whisk the tahini-lemon drizzle

In a bowl or measuring cup, whisk the tahini, lemon juice, garlic, maple syrup, cumin, and salt. The mixture will seize and thicken. Whisk in warm water, 1 tablespoon at a time, until it becomes smooth and pourable (typically 3–5 tbsp). Taste and adjust lemon or salt to your liking.

Step 6: Assemble the Buddha bowls

Divide the warm quinoa among 4 bowls. Top with the roasted sweet potatoes, broccoli, and chickpeas. Add avocado slices and a tangle of drained pickled red onions. Drizzle generously with the tahini-lemon sauce. Finish with chopped herbs, sesame seeds, a pinch of red pepper flakes if you like heat, and a squeeze of fresh lemon. Serve right away.

Pro Tips

• For crispier chickpeas, dry them very well and do not overcrowd the pan; air flow is key.
• Cut sweet potatoes into even 1-inch cubes so they cook at the same rate as the broccoli and chickpeas.
• Use warm water to thin tahini. Add it gradually to avoid splitting and to control thickness.
• If your pan seems crowded, use two pans and rotate halfway for better browning.
• Add a quick squeeze of lemon over the hot broccoli right out of the oven for a bright, restaurant-style finish.

Variations

• Spice swap: Trade cumin and paprika for 2 tsp harissa powder or 1 tbsp mild curry powder for a different flavor profile.
• Grain options: Substitute farro, brown rice, or couscous for the quinoa (cook according to package directions).
• Protein boost: Add cumin–chili roasted tofu cubes or a sprinkle of feta (non-vegan) when assembling.

Storage & Make-Ahead

Store components separately for best texture. The roasted vegetables and chickpeas keep in an airtight container up to 4 days; reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to re-crisp. Quinoa keeps 4–5 days refrigerated and freezes well for up to 2 months. The tahini sauce can be made 1 week ahead; it will thicken in the fridge—loosen with warm water and re-season with lemon and salt before serving. Quick-pickled onions keep 2 weeks refrigerated in their brine. Slice avocado just before serving to avoid browning. For meal prep, portion quinoa and roasted veg into containers, keep sauce and onions in small jars, and add fresh avocado the day you eat.

Nutrition (per serving)

Approximate: 680 calories; 20 g protein; 84 g carbohydrates; 27 g fat; 14 g fiber; 520 mg sodium. Values will vary based on exact ingredients and seasoning.