This roasted vegetable buddha bowl is full of warming, comfort food flavours. Super healthy as well as super colourful, it has herby quinoa, roasted squash and a simple but tasty tahini dressing. This easy winter vegetable buddha bowl is vegan and gluten free.
Why you'll love this recipe
- Packed with delicious roasted vegetables - both very pretty and so good for you too!
- Perfect for fall and winter - the roasted squash makes this feel very seasonal.
- Plant-based protein - the quinoa and seeds provide lots of healthy nutrients.
This roasted vegetable buddha bowl is crammed with healthy ingredients. The main ingredients you will need are:
- Quinoa - the main protein of the buddha bowl. I typically use white quinoa, but you could also use a quinoa blend.
- Bell pepper, squash and carrot - the hearty winter vegetables for the buddha bowl.
- Apple - gives a fresh and sweet flavour.
- Arugula - for your greens!
- Thyme, turmeric, cinnamon (optional) and sweet paprika - to flavour the roasted vegetables and quinoa.
- Pumpkin seeds - a good crunchy topping (see below for more ideas!).
- Tahini - for the dressing.
Make sure to see the recipe card below for the full list of ingredients and their quantities!
Suggestions for toppings
We all know that toppings are the fun bit of a bowl! For this bowl, I used pumpkin seeds and fresh thyme, but there are lots of other low histamine options. Why not try:
- pistachio nuts
- fresh parsley
- fresh mint
- pomegranate seeds
- halved blueberries (sounds a bit odd, but trust me, tastes great!)
Step by step instructions
Step 1: Add the chopped squash, pepper and carrot to a lined baking tray. Drizzle with olive oil and sprinkle the sweet paprika and cinnamon (if using) over the squash. Roast until tender.
Step 2: While the vegetables are roasting, prepare the quinoa according to packet instructions, adding the vegetable bouillon, herbs and apple cider vinegar (if using) to the cooking water.
Step 3: Make the tahini dressing by combining the tahini, water and maple syrup. Stir well until it becomes a creamy sauce.
Step 4: Once the quinoa is cooked, combine with the carrots. Prepare your bowl by adding the arugula, quinoa mix and the roasted vegetables. Sprinkle over the pumpkin seeds, fresh herbs and drizzle over the tahini dressing. Season with salt and pepper to taste.
More plant-based recipes to enjoy:
Roasted vegetable buddha bowl
For the quinoa
For the bowl
- 1 red bell pepper cut into large slices
- 1 squash (of your choice) cut into large slices
- 1 large carrot cut into large chucks
- ½ bag arugula / rocket
- 1 small apple cut into small cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon cinnamon optional
- 1 tablespoon pumpkin seeds
- pinch pink himalayan salt
- black pepper optional
- small handful fresh herbs of your choice
For the tahini dressing
- 1 tablespoon tahini
- 2 tablespoon warm water
- 1 teaspoon maple syrup
- Pre-heat the oven to 200C and line a baking tray with parchment paper. Once at temperature, add the chopped squash, pepper and carrot to the tray. Drizzle with olive oil and sprinkle the sweet paprika and cinnamon over the squash. Roast for approximately 30 minutes until tender.
- While the vegetables are roasting, prepare the quinoa according to packet instructions, adding the vegetable bouillon, herbs and apple cider vinegar (if using) to the cooking water.
- Make the tahini dressing by combining the tahini, water and maple syrup. Stir well until it becomes a creamy sauce.
- Once the quinoa is cooked, combine with the carrots.
- Prepare your bowl by adding the arugula, quinoa mix and the roasted vegetables. Sprinkle over the pumpkin seeds, fresh herbs and drizzle over the tahini dressing. Season with salt and pepper to taste.
- Serve immediately and enjoy!
- As with most bowl recipes, this recipe idea is a great fridge-cleaner! If you want to swap out ingredients for what you have available or your favourites, then most veggies will work wonderfully. How about zucchini, brussels sprouts or sweet potato if that's what you have to hand?
- For those who prefer to stick to low histamine foods scoring 0 on the SIGHI list, you may wish to swap out apple cider vinegar for a white distilled vinegar, which scores 0.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamineAll ingredients in this buddha bowl score as 0 on the SIGHI list, with the exception of:
- vegetable bouillon (unless you make your own with low histamine ingredients).
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
- sesame seeds (as the tahini), which score 1.
- arugula doesn't appear on the SIGHI list.
- cinnamon scores 0, but is higher on other lists.