Sheet Pan Buddha Bowls

This colorful sheet pan Buddha bowl has become my weeknight salvation when I need something nourishing yet simple. The combination of roasted vegetables, protein-packed chickpeas, and that vibrant turmeric tahini dressing creates a meal that's as satisfying as it is beautiful.

The first time I made these Buddha bowls was during a particularly hectic work week when I needed something that would provide leftovers. Now it's become my go-to meal prep recipe that even my vegetable-suspicious partner requests regularly.

Ingredients

• Olive oil creates that perfect roasted vegetable caramelization
• Sweet potato adds natural sweetness and hearty texture choose firm ones with unblemished skin
• Beets provide earthy flavor and gorgeous color look for medium sized ones without soft spots
• Chickpeas offer protein and satisfying crunch rinse well to remove excess sodium
• Chili powder brings warmth and depth adjust according to your spice preference
• Salt enhances all the flavors kosher salt works best here
• Kale adds nutrients and pleasant bitterness choose lacinato kale for a milder flavor
• Quinoa creates the perfect grain base rinse thoroughly before cooking
• Avocado contributes creaminess and healthy fats select slightly firm ones that yield to gentle pressure

For the Turmeric Tahini Dressing

• Water thins the dressing to perfect consistency
• Tahini creates the creamy base look for brands without separated oil on top
• Lemon juice brightens everything with acidity fresh squeezed makes a difference
• Turmeric provides anti inflammatory benefits and golden color
• Garlic adds aromatic depth use fresh for the best flavor
• Salt balances the flavors flaky sea salt works wonderfully here

Step-by-Step Instructions

Roast the vegetables and chickpeas

Preheat your oven to 450°F. Spread sweet potatoes, beets and chickpeas across a large sheet pan. Drizzle with olive oil and sprinkle with salt, ensuring everything is evenly coated. Gently rub the chickpeas with chili powder until they're completely covered. Roast for 20 minutes, or until the sweet potatoes are fork tender and the chickpeas have a slight crunch.

Cook the quinoa

While the vegetables roast, combine quinoa and water in a rice cooker or stovetop pot. If using the stovetop, bring to a boil then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa has that distinctive spiral appearance. Let it rest covered for 5 minutes before fluffing with a fork.

Prepare the dressing

Combine water, tahini, lemon juice, turmeric, minced garlic, and salt in a food processor, blender, or bullet mixer. Blend until completely smooth and vibrant yellow. The consistency should be pourable but thick enough to coat the back of a spoon. Add more water in small increments if needed to achieve the right texture.

Assemble the bowls

Start with a base of fluffy quinoa in each bowl. Arrange the roasted sweet potatoes, beets, and crispy chickpeas around the edges. Tuck fresh chopped kale into any spaces. Fan sliced avocado along one side for presentation. Drizzle the turmeric tahini dressing generously over the entire bowl just before serving.

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Turmeric is the ingredient that truly makes this dish special. The golden spice doesn't just add color but brings anti inflammatory properties that make this more than just a tasty meal. My grandmother always added turmeric to her cooking claiming it kept her joints nimble into her 90s. Whether scientifically supported or not, I love carrying on this tradition in modern dishes like this Buddha bowl.

Storage and Make-Ahead Tips

These Buddha bowls are perfect for meal prepping up to five days ahead. Store the components separately in airtight containers with the kale and avocado added just before serving. The turmeric tahini dressing will keep for up to a week in the refrigerator. If it thickens when chilled, simply add a teaspoon of water and shake or stir to restore its pourable consistency. The quinoa freezes beautifully for up to three months if you want to make extra.

Seasonal Adaptations

Buddha bowls shine in any season when you adapt the vegetables to what's fresh and available. In summer, try zucchini, bell peppers, and cherry tomatoes roasted for just 15 minutes. Fall calls for butternut squash, Brussels sprouts, and red onion. Winter is perfect for parsnips, carrots, and leeks. Spring welcomes asparagus, snap peas, and radishes. The chickpeas, quinoa base, and dressing remain consistent while the vegetables change with the seasons.

Nutritional Powerhouse

These Buddha bowls deliver impressive nutrition in every colorful bite. One serving provides over 100% of your daily vitamin A needs primarily from the sweet potatoes and kale. The combination of vegetables offers an array of antioxidants while the chickpeas and quinoa provide complete protein. The healthy fats from tahini and avocado help absorb the fat soluble vitamins and keep you satisfied longer. With 19g of fiber per serving, these bowls support digestion and sustained energy throughout your day.

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Recipe Questions

→ Can I substitute other vegetables in these Buddha bowls?

Absolutely! The beauty of Buddha bowls is their flexibility. Try roasted cauliflower, broccoli, carrots, bell peppers, or Brussels sprouts. Just adjust cooking times as needed for different vegetables.

→ How can I make this dish higher in protein?

You can add chicken breast, tofu, tempeh, or ground turkey to increase the protein content. Cook these proteins separately or add them to your sheet pan, ensuring they reach proper cooking temperature.

→ Can I make the turmeric tahini dressing ahead of time?

Yes! The dressing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken when chilled, so thin with a little water if needed before serving.

→ Is this dish suitable for meal prep?

This is an excellent meal prep option. Assemble the bowls and store in airtight containers in the refrigerator for up to 5 days. Keep the dressing separate and add just before eating for the freshest flavor and texture.

→ How can I make this dish grain-free?

Replace the quinoa with cauliflower rice for a grain-free version. Simply pulse cauliflower florets in a food processor until rice-sized, then sauté for 5-7 minutes or roast on a separate sheet pan.

→ What can I substitute for tahini if I have an allergy?

You can substitute sunflower seed butter, cashew butter, or almond butter for the tahini. Each will provide a different flavor profile but will maintain the creamy texture needed for the dressing.