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Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing | theroastedroot.net #vegan #recipe #eattherainbow
Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A winter-inspired Buddha bowl!

Course: Main Course
Cuisine: American
Keyword: buddha bowl, paleo, rice bowl, root vegetables
Servings: 4 to 6
Author: Julia
  • 1 inch large sweet potato chopped into ¼ to ½- cubes
  • 2 inch large parsnips peeled and sliced into ¼- rounds
  • 2 medium golden beets peeled and chopped into wedges
  • Grapeseed oil and sea salt for roasting or olive oil
  • 10 ounces spinach or greens of choice
  • ½ small head cabbage sliced
  • 3 cups cooked brown rice
Maple Cinnamon Tahini Dressing:
  1. Preheat the oven to 375 degrees F.
  2. Arrange the root vegetables on two large baking sheets in a single layer.
  3. Drizzle grapeseed (or olive) oil over the vegetables and use your hands to coat them.
  4. Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned (mine took 32 minutes).
  5. While the vegetables are roasting, prepare the tahini dressing. Add all ingredients for the dressing to a small blender and blend until smooth, thick, and creamy. If dressing is too thick, add a small amount of water or lemon juice.
  6. Prepare buddha bowls by adding desired amount of spinach, cabbage, and brown rice to large serving bowls. Add desired amount of roasted vegetables and tahini dressing to each bowl. Note: a small amount of tahini dressing goes a long way!
  7. Serve with sunflower seeds and fresh chopped parsley or cilantro.