Whole30 Vibrant Buddha Bowl
Brighten up your mealtime with this Whole30 Vibrant Buddha Bowl, a gorgeous blend of roasted vegetables, fresh greens, and creamy homemade tahini dressing. Perfectly seasoned sweet potatoes, crispy broccoli, and tender zucchini create a warm, nourishing base, while shredded purple cabbage, juicy grape tomatoes, and creamy avocado add bursts of color and texture. This wholesome recipe is packed with nutrients, paleo and Whole30-friendly, and ready in just 45 minutes, making it ideal for busy weeknights or meal prep. The tangy tahini dressing with a hint of spice ties everything together for a meal that's as mouthwatering as it is healthy. Delicious, satisfying, and Instagram-worthy, these Buddha bowls are the ultimate way to enjoy clean eating without sacrificing flavor.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 0.5 teaspoons garlic powder
- 0.5 teaspoons smoked paprika
- 1 teaspoons sea salt
- 0.5 teaspoons black pepper
- 1 medium zucchini
- 4 cups mixed greens
- 1 cup shredded purple cabbage
- 1 cup grape tomatoes
- 1 medium avocado
- 0.25 cups tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 small garlic clove
- 0.25 teaspoons red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Slice the zucchini into half-moons about 1/2 inch thick.
Add the sweet potatoes and broccoli florets to the baking sheet. Drizzle 2 tablespoons of olive oil over them, then sprinkle with garlic powder, smoked paprika, 1/2 teaspoon of sea salt, and black pepper. Toss to coat evenly.
On one side of the baking sheet, place the zucchini slices. Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon of sea salt.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the broccoli is slightly crispy.
While the vegetables roast, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic clove, and red pepper flakes until smooth. Add an extra tablespoon of water if needed to reach your desired consistency.
Slice the grape tomatoes in half and dice the avocado.
To assemble the Buddha bowls, divide the mixed greens evenly among four bowls. Top each with roasted sweet potatoes, broccoli, zucchini, shredded purple cabbage, grape tomatoes, and avocado slices.
Drizzle the tahini dressing generously over each bowl and serve immediately.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1254 mg | 96% | |
| Iron | 5359.5 mg | 29775% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
