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.
If you love a bowl recipe as much as me then you may like to see my low histamine power bowl, my couscous vegetable buddha bowl and my roasted vegetable tahini bowl with cous cous. All full of healthy and nourishing ingredients!
This roasted vegetable buddha bowl makes the most of fall produce, with comforting squash, sweet roasted bell peppers and creamy tahini dressing. Simple to make and perfect as a lunch idea or light dinner.
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⭐ 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.
🥕 Ingredients
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 tasty 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 tasty plant-based recipes
Honey roasted vegetables with rosemary
Butternut squash and apple soup
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📖 Recipe
Roasted Vegetable Buddha Bowl
Ingredients
For the quinoa
- ¼ cup quinoa (dry weight)
- 1 teaspoon vegetable stock or bouillon optional
- ½ teaspoon dried thyme
- ½ teaspoon turmeric
- ½ teaspoon apple cider vinegar optional
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
Instructions
- Pre-heat the oven to 200C / 390F 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!
Notes
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All 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.
Amanda says
After developing what looks like a histamine intolerance, I've been scouring the internet for low histamine recipe ideas. I feel like I hit jackpot with your site! I'm just sitting down to the roasted vegetable buddha bowl, and it's like a warm, nourishing hug for my tired soul. Thank you for sharing. I can hardly think straight at them moment, and it means so much to have these recipes to rely on instead of trying to come up with meal ideas.
Claire says
Hi Amanda, I'm sorry you are going through a tough time. It really does take it out of us to develop new symptoms doesn't it. I'm so glad the recipes are helpful, and I hope you find many that you enjoy.
Katie Clark says
I appreciate the healthy eating books and podcast mentions. I have to admit, that my diet has been an area of contention. I lean "healthy" but I haven't taken the time to really focus on it. I'm thinking that is something that needs to happen. I have appreciated your recipes because I know that they have healthy variety, like this one. The tahini w/maple syrup sounds like a wonderful dressing!
Sam Auden says
Absolutely love this recipe. I was so worried when I started this low histamine diet that my meals would be so bland. Finding this blog has been an absolute lifesaver, so many great recipes. I love how you also always reference SIGHI. Thanks so much for all the work you’ve put into this. My husband who doesn’t even need to do this diet says that he prefers these meals from what we were having before.
throughthefibrofog says
Hi Sam, thank you so much for taking the time to comment, and I am so glad that you like the recipes! Having to eat low histamine can be daunting to begin with can't it. Thanks so much, and I'm glad your husband likes the recipes too!
Sheryl Chan says
Ooh this looks perfect for the season! Always fab recipes from you!
Carrie Kellenberger says
The Gut Health Doctor is great! I've read well over a dozen books about the gut in the past decade. I'm very aware of what I eat. Buddha bowls are great. Also this: Eating 30 plant foods a week. Yes, please!
throughthefibrofog says
It's such an interesting topic isn't it! I've been reading more and more lately too.