Vegan Roasted Veggie Buddha Bowl (Printable Version)

Hearty bowl with seasonal roasted vegetables, quinoa, chickpeas, and creamy avocado herb dressing.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Grains and Base

10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Green Goddess Avocado Dressing

13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water for thinning
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste

→ Toppings and Garnishes

23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add additional water as needed to reach desired consistency.
06 - Warm the chickpeas in a skillet over medium heat for 2 to 3 minutes, if desired.
07 - Divide quinoa among four bowls. Top with roasted vegetables, chickpeas, shredded red cabbage, and pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, and nothing feels rushed or compromised.
  • The Green Goddess dressing tastes so luxurious and herbaceous that you'll find yourself drizzling it on everything else you cook.
  • You can prep components ahead and assemble in minutes when hunger hits, making it genuinely useful for busy days.
02 -
  • Don't skip rinsing your quinoa—it removes the coating that tastes bitter, and the difference is genuinely noticeable from the very first spoonful.
  • Make the avocado dressing right before you eat, not hours ahead, because even with lemon juice it will eventually oxidize and brown, losing that beautiful fresh-herb color.
03 -
  • Toast your pumpkin seeds in a dry skillet for 3–4 minutes before adding them to the bowl—this deepens their flavor and makes them taste intentional rather than like an afterthought.
  • Make the quinoa and dressing the night before if you want a grab-and-go lunch; just roast the vegetables fresh in the morning for the best crispy texture.
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