Roasted Veggie Buddha Bowl with Tahini Dressing
This veggie Buddha bowl is loaded with roasted beets, cubed sweet potato, and crispy chickpeas, piled onto a bed of fresh ribboned carrot, peppery arugula, and crunchy cucumber. Add rice for an even heartier meal! It all gets drenched in a creamy, slurp-worthy tahini sauce blended to perfection. A 30-minute sheet pan meal that’s simple, vibrant, and seriously satisfying!
Servings 4
Calories 570kcal
Equipment
- 1 Sheet pan
- 1 Large pot
- parchment paper
Ingredients
- 540 ml can of chickpeas
- 1 large sweet potato cut into 1 inch cubes
- 2 beets sliced thinly
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup uncooked white rice or rice of your choice
- 2 cups arugula
- 1 carrot ribboned with a vegetable peeler
- 1 batch Blender Tahini Soy Garlic Dressing
Instructions
- Preheat oven to 450 F. Line a baking sheet with parchment paper.
- In a large bowl, combine the drained and rinsed canned chickpeas, diced sweet potato, and sliced beets. Drizzle with olive oil and sprinkle the salt and garlic powder over top and toss well to combine. Lay evenly on baking sheet and bake for 20-25 minutes or until sweet potato is fork tender and chickpeas are crispy.
- Meanwhile, cook the rice as per package instructions.
- Make a batch of the Blender Tahini Soy Garlic Dressing.
- Once the sheet pan ingredients, rice and dressing are ready, combine about 1/2 cup of the crispy chickpeas, 1/4 of the sweet potato, and 1/4 of the beets to a bowl with 1/2 cup of rice, a handful of arugula and 1/4 of the ribboned carrots. Drizzle with 2-3 tablespoons of the dressing and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 5 days. The sauce can be saved for up to 2 weeks!
Nutrition
Calories: 570kcal | Carbohydrates: 65g | Protein: 18g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Sodium: 815mg | Potassium: 834mg | Fiber: 12g | Sugar: 14g | Vitamin C: 15mg | Calcium: 105mg | Iron: 5mg
