Mediterranean Diet Friendly Turmeric Roasted Vegetable Buddha Bowl

Total time55 min

Prep time20 min

Cook time35 min

Mediterranean Diet Friendly Turmeric Roasted Vegetable Buddha Bowl

This vibrant bowl layers golden turmeric-spiced chickpeas, roasted sweet potato, bell pepper, and zucchini over a base of fluffy brown rice, all brought together with a rich, garlicky tahini dressing. Fresh baby spinach, creamy avocado slices, and a scatter of crunchy pumpkin seeds add texture and color to every bite, while a splash of lemon juice and good extra virgin olive oil keep the flavors bright and clean. Warm spices like cumin and smoked paprika give the vegetables real depth without weighing the dish down, and the whole thing comes together on one sheet pan for easy weeknight cooking. Plant-forward, packed with fiber and healthy fats, and built around whole grains, legumes, and produce, this bowl is a natural fit for a Mediterranean-style way of eating. It's the kind of meal that feels indulgent but is actually just good, simple cooking — a great one to add to your regular rotation.

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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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