Roasted Vegetable Buddha Bowl

12 30 573
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Roasted Vegetable Buddha Bowl
Health Highlights


227 gm Brussels sprouts (rough end removed and cut into halves or fourths, depending on their size)
4 large Carrots (sliced)
1 head Broccoli, raw (stems removed and florets cut into small pieces)
1 tbsp Avocado oil (or oil of choice)
1 pinch Salt
1 dash Black pepper
1/2 cup Brown rice, medium-grain, dry
1/4 cup Tahini
1/4 cup Water
5 tbsp Lemon juice
1 clove(s) Garlic (minced)
1 dash Salt and pepper


  1. Preheat the oven to 450°F and prepare a baking sheet.
  2. Place the Brussels sprouts, broccoli, and carrots on the baking sheet in a single layer and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
  3. Roast in the preheated oven until the vegetables are browned, about 20 minutes.
  4. While the vegetables are roasting, prepare the rice as per package instructions.
  5. Next, make your sauce. Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste.
  6. To serve, place the rice in the bottom of a bowl, top with roasted vegetables, and a drizzle of the dressing. Toss to coat and enjoy!


Quick Tip:

Experiment with different vegetables, such as roasted sweet potato, zucchini, mushrooms, red onion, and bell pepper!

Nutrition Facts

Per Portion

Calories 573
Calories from fat 221
Calories from saturated fat 30
Total Fat 24.6 g
Saturated Fat 3.4 g
Trans Fat 0
Polyunsaturated Fat 8.3 g
Monounsaturated Fat 11.1 g
Cholesterol 0
Sodium 331 mg
Potassium 1531 mg
Total Carbohydrate 78 g
Dietary Fiber 15.0 g
Sugars 12.9 g
Protein 17.1 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.5
Meat Alternative 0.9
Vegetables 5.0

Energy sources


Meal Type(s)