Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing

Looking for a vibrant, nutrient-packed meal that supports your brain and body? This Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing is your go-to for a satisfying, plant-based dinner or meal-prep lunch. Packed with fiber, protein, and healthy fats from quinoa, lentils, roasted veggies, and a creamy tahini-dijon dressing, this bowl is as delicious as it is wholesome. As a Vancouver-based holistic nutritionist, I’m all about creating colorful, balanced recipes that promote mental clarity and fit into busy lifestyles. Perfect for weeknight dinners or prepping ahead, this bowl is gluten-free, vegan-adaptable, and bursting with flavor. Let’s dive in!

Why You’ll Love This Buddha Bowl

This roasted veggie buddha bowl is a game-changer for anyone craving a nourishing, versatile meal:

• Brain-Boosting Nutrition: Quinoa and lentils provide protein for focus, while kale and beets offer fiber and antioxidants for cognitive health.

• Meal-Prep Friendly: Make a batch for the week—components store well for up to 4 days.

• Customizable: Swap veggies, adjust spices, or add toppings like hummus or goat cheese to suit your taste.

• Vibrant and Satisfying: The tahini-dijon dressing and roasted veggie coating add bold flavors that make healthy eating irresistible.

Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing Recipe

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4

Ingredients

Base

• 1 cup uncooked quinoa, cooked (yields ~3 cups)

• 1 cup dry green or brown lentils, cooked

• 1 bunch kale, de-stemmed & massaged with lemon juice, olive oil, and a pinch of salt

Roasted Veggies

• 1 head cauliflower, chopped into florets

• 2 medium zucchinis, chopped

• 1 large bell pepper, sliced

• 1 large beet, cooked and chopped (wrap in parchment with olive oil and roast 30–40 mins at 375°F)

Veggie Coating

Whisk together:

• 2 tbsp tahini

• 1 tsp olive oil

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili powder

• 1 tsp paprika

• 1 tsp maple syrup

• ½ tsp salt

Dressing

• ¼ cup tahini

• 1 tbsp olive oil

• ¼ cup lemon juice

• 1 tbsp grainy Dijon mustard

• 1 clove garlic, minced

• Salt and pepper, to taste

• Splash of maple syrup (optional)

• Blend or whisk until creamy. Add water if needed to thin.

Optional Toppings

• Hummus (store-bought or homemade, recipe below)

• Goat cheese, crumbled

• Walnuts, chopped and lightly toasted

Homemade Hummus (Optional)

Blend until smooth:

• 1 can chickpeas, drained

• 2 tbsp tahini

• 1–2 cloves garlic

• Juice of 1 lemon

• Salt and pepper to taste

• 1–2 tbsp olive oil

• 1–2 tbsp cold water or 1 ice cube for creaminess

Instructions

1. Cook Base Ingredients: Cook quinoa and lentils separately according to package directions. Set aside.

2. Preheat Oven: Set oven to 375°F (190°C).

3. Prepare Kale: Massage kale with lemon juice, olive oil, and a pinch of salt until tender. Set aside.

4. Coat Veggies: In a large bowl, toss cauliflower, zucchini, and bell pepper with the veggie coating mixture until evenly coated.

5. Roast Veggies: Spread coated veggies on a baking sheet. Wrap the beet in parchment, drizzle with olive oil, and place on a corner of the sheet or a separate tray. Roast veggies for 25–30 minutes, turning halfway. Roast beet for 30–40 minutes until fork-tender, then peel and chop.

6. Make Dressing: Whisk or blend tahini, olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and optional maple syrup until creamy. Add water to thin if needed.

7. Assemble Bowl: In each bowl, add a scoop of quinoa and lentils, a handful of massaged kale, a generous portion of roasted veggies and beet. Drizzle with tahini-dijon dressing. Optional: Top with a dollop of hummus, crumbled goat cheese, and toasted walnuts.

Nutritional Highlights

This buddha bowl is a powerhouse for brain health and sustained energy:

• Protein: Lentils, quinoa, tahini, and optional hummus provide plant-based protein for neurotransmitter function and satiety.

• Fiber: Kale, beets, and roasted veggies support digestion and stabilize blood sugar.

• Healthy Fats: Olive oil, tahini, and walnuts offer omega-3s and monounsaturated fats for cognitive health.

• Calcium & Probiotics: Optional goat cheese adds calcium and probiotics for gut-brain connection.

Tips for Success

• Vegan Option: Omit goat cheese or use a plant-based alternative to keep it fully vegan.

• Meal Prep: Store in an airtight containers for up to 4 days.

• Swap Veggies: Use seasonal produce like sweet potatoes or broccoli for variety.

• Dressing Storage: Keep extra dressing in a jar in the fridge for up to a week; shake before using.

Why Brain Health Matters

At Growing Minds Nutrition, I’m passionate about foods that fuel mental clarity and wellness. This buddha bowl’s protein, fiber, and healthy fats support cognitive function, helping you stay focused and energized. Whether you’re navigating a busy workday or balancing family life, this meal aligns with my mission to promote holistic health through nourishing recipes.

Ready to Nourish Your Body and Mind?

This Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing is a delicious way to prioritize your wellness. Try it for dinner, prep it for the week, or share it with loved ones. Let me know how you customize your bowl! For more brain-boosting recipes and nutrition tips, explore my Health Hub or book a consultation to elevate your health journey.