This Winter Vegetable Buddha Bowl is loaded with roasted vegetables and smothered in the most delicious tahini dressing. It’s easy. It’s filling. It’s healthy! It’s tasty!
Thanks to Harvest Snaps for sponsoring today’s post. We cant.stop.snacking!
You guyyyys. I just had this Winter Vegetable Buddha Bowl for dinner last night (Meatless Monday for.the.win.) and I’m so ridiculously excited to share the recipe with you today!
What the heck is a Buddha Bowl?
Basically it’s a bowl full of all things healthy and delicious.
Usually there will be some sort of leafy green mixed with veggies, beans, grains, and if you want, you can add a sauce and some kind of crunchy element for texture.
The possibilities are literally endless, but today, I give you MY latest take on the buddha bowl with this Winter Vegetable Buddha Bowl Recipe.
Healthy food? You’ve never looked quite SO goooooood.
So far, January has been an extremely busy month.
Which means I’ve been working more and sleeping less.
Which means I’ve developed a cold.
Which means I’m loading myself up with extra healthy foods.
Bring ooooooon the smoothies and all the fruits and veggies I can get my hands on.
Enter: Winter Vegetable Buddha Bowl.
This buddha bowl is chock full of healthy deliciousness and lucky for me (since I’m under the weather) is also a cinch to make.
There are only THREE parts to today’s recipe:
- The Roasted Veggies
- The Tahini Sauce
- The Base + Toppings
Let’s start with the roasted veggies.
Simply place cubed butternut squash, halved brussels sprouts, and chickpeas (yes I know they’re not a veggie, but they get roasted too 😉 ) on to a lined baking sheet and toss with sesame oil, chili powder, salt, and cayenne pepper.
Roast until the veggies and chickpeas are p.e.r.f.e.c.t.l.y. tender.
I could just stop right there, because #yum, but it gets even better, I promise.
Next up, the tahini sauce.
So ridiculously easy. So ridiculously tasty.
To a mason jar, add tahini, oil, lemon juice, honey, water, garlic, and salt. Place the lid on and shake until combined!
That’s it. SOOOO easy and yummy, right?!
Lastly, we have the base + toppings.
The base is just spinach, so you’ll place that into your favorite bowl, and you’re done. 😉
But the toppings, we have two: crumbled feta <– heck yes, and Harvest Snaps Lightly Salted Snapea Crisps.
I LOVE adding the Snapea Crisps to my buddha bowl. It’s a great low calorie way to add some seriously great crunch. They’re also low in fat and high in protein and fiber, so I say, load ’em up! Plus, they’re baked (not fried), gluten free, and contain 50% less fat than regular chips, sooooo you better believe I’m gettin’ my snack on!
Now. To assemble the bowl.
Bowl –> spinach –> roasted veggies/chickpeas –> drizzle of sauce –> crumble of feta –> Snapea Crisps.
The assembled Winter Vegetable Buddha Bowl is healthy food at it’s finest. I LOVE the subtle heat of the chili powder on the tender roasted vegetables. . . mix that with the creamiest tahini dressing, salty feta, and crunchy snapea crisps and it’s just. . .
It’s just too good!
Have you had a buddha bowl? Have you tried Harvest Snaps Snapea Crisps? Show Me the Yummy!
- 1 pound butternut squash peeled and cubed into 1/2 inch chunks
- 1/2 pound brussels sprouts halved, ends trimmed
- 1 (16 oz) can chickpeas drained and dried
- 1 1/2 tablespoons sesame oil
- 2 teaspoons chili powder more or less to taste
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon cayenne pepper omit if you don't like spice
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 1 tablespoon water more or less as needed (it thickens over time)
- 2 cloves garlic finely minced or pressed
- 1/2 teaspoon salt
- crumbled feta
- Harvest Snaps Lightly Salted Snapea Crisps
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- Place prepped butternut squash, brussels sprouts, and chickpeas onto prepared baking sheet.
- Drizzle with oil, chili powder, salt, and cayenne.
- Toss to combine.
- Roast for 30 minutes in preheated oven, or until veggies are cooked to your liking, stirring every 10 minutes to prevent burning. Taste and re-season, if necessary.
- Put all sauce ingredients into a mason jar, place on lid, and shake to combine.
- Store in fridge until ready to use (shake again before each use), thinning out with water as needed.
- To assemble: place spinach in a bowl. Add roasted vegetables/chickpeas, drizzle with tahini sauce, and top with feta and Harvest Snaps Lightly Salted Snapea Crisps.
Thanks again to Harvest Snaps for sponsoring today’s post.