Roasted Veggie Brown Rice Buddha Bowl Recipe

Recipe By Slurrp

This Roasted Veggie Brown Rice Buddha Bowl is a nutritious and delicious meal packed with colorful roasted vegetables, protein-rich brown rice, and a flavorful tahini dressing. The roasted veggies add a smoky and caramelized flavor, while the brown rice provides a hearty and filling base. The tahini dressing adds a creamy and tangy element to the bowl, tying all the flavors together. This Buddha bowl is not only satisfying but also a great way to incorporate a variety of vegetables into your diet.

19 Rating -
Roasted Veggie Brown Rice Buddha Bowl

ingredients serve

Ingredients for Roasted Veggie Brown Rice Buddha Bowl Recipe

  • 2 cup Mixed Vegetables
  • 2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1 cup Cooked Brown Rice
  • 2 tablespoon Tahini
  • 1 tablespoon Lemon Juice
  • 1 Clove Garlic, Minced
  • 2 tablespoon Water
  • as required Fresh Herbs, Sesame Seeds, Or Chopped Nuts For Garnish

Directions: Roasted Veggie Brown Rice Buddha Bowl Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
  • STEP 3.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
  • STEP 4.While the vegetables are roasting, cook the brown rice according to the package instructions.
  • STEP 5.In a small bowl, whisk together the tahini, lemon juice, garlic, water, and salt to make the dressing.
  • STEP 6.To assemble the Buddha bowl, divide the cooked brown rice among serving bowls. Top with the roasted vegetables and drizzle with the tahini dressing.
  • STEP 7.Garnish with fresh herbs, sesame seeds, or chopped nuts, if desired.
  • STEP 8.Serve the Roasted Veggie Brown Rice Buddha Bowl immediately and enjoy!

Cooking Tips

  • Feel free to customize the roasted vegetables based on your preferences. You can use a combination of bell peppers, zucchini, broccoli, cauliflower, or any other vegetables you like.
  • Make sure to toss the vegetables well with the olive oil, salt, and pepper to ensure even coating and flavor distribution.
  • If you prefer a thinner dressing, you can add more water to the tahini dressing mixture.
  • You can make the roasted vegetables and brown rice ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the vegetables and assemble the Buddha bowl.
  • This Buddha bowl is versatile and can be served warm or cold. It makes a great meal prep option for lunches or dinners throughout the week.

Storage and Serving

  • Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • The tahini dressing can be stored in a sealed jar in the refrigerator for up to 1 week.
  • To serve the leftovers, simply reheat the roasted vegetables and brown rice, and assemble the Buddha bowl as instructed.
  • You can also add additional toppings or ingredients to the leftovers, such as avocado, tofu, or a fried egg, to create new flavor variations.
calories per serving
2 g Fat9 g Protein80 g Carbs5 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp