Gluten Free Turmeric Roasted Vegetable Buddha Bowl

Total time55 min

Prep time20 min

Cook time35 min

Gluten Free Turmeric Roasted Vegetable Buddha Bowl

Golden turmeric-roasted chickpeas and sweet potato come together with juicy bell pepper and zucchini for a warm, spiced base that's built for scooping over fluffy brown rice. Baby spinach and creamy avocado add freshness and richness, while a garlicky tahini-lemon dressing ties everything together in a smooth, tangy ribbon. Toasted pumpkin seeds bring crunch, and a scatter of parsley finishes the bowl with a bright, herby lift. Every component here — from the roasted vegetables to the rice base to the dressing — is naturally suited to a gluten free table, making this an easy, satisfying option to build a weeknight dinner or meal-prep lunch around. It's colorful, nourishing, and endlessly customizable, and it holds up well in the fridge for a few days if you want to make a double batch.

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Ingredients

4 servings

For the base

1 ½ cups brown rice, rinsed
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3 cups water
¼ tsp salt

For the roasted vegetables and chickpeas

1 can (15 oz) chickpeas, drained and rinsed
1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
3 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
½ tsp salt

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
½ tsp ground ginger
3–4 tbsp warm water
¼ tsp salt

For assembling

4 cups baby spinach or mixed greens
1 medium avocado, sliced
2 tbsp raw pumpkin seeds (pepitas)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 40–45 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

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