This roasted vegan Buddha bowl has it all: wholesome veggies, plant-based protein, and tons of flavor! Plus, you can toss this entire dinner onto ONE pan to cook. What could be easier for a healthy vegan meal??
Course Lunch, Lunch & Dinner, Main Course
Cuisine American, Japanese
Keyword bowl, buddha bowl, vegan
Prep Time 10mins
Cook Time 40mins
Total Time 50mins
Author Alyssia Sheikh
1cupsweet potato cubes
½cupchickpeascooked or canned
1large sweet onioncut into wedges
drizzle of oil
garlic powderto taste
salt & pepperto taste
2-3Tbspwateradjust to desired consistency
Preheat oven to 400°F (200°C).
Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
Toss to coat. Roast for about 40 minutes.
While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
Top bowl with avocado slices and fresh mango cubes at time of serving.
Store components separately, lasts 4-5 days in the fridge.