Vegetarian Turmeric Roasted Vegetable Buddha Bowl

Total time55 min

Prep time20 min

Cook time35 min

Vegetarian Turmeric Roasted Vegetable Buddha Bowl

Golden turmeric-spiced sweet potatoes, bell pepper, zucchini, and crisped chickpeas come together on one sheet pan, roasted until the edges caramelize and the spices bloom into something deeply fragrant. Everything gets piled over fluffy brown rice with baby spinach, creamy avocado slices, and a shower of crunchy pumpkin seeds for texture in every bite. The real star is the tahini dressing — bright with lemon juice, garlic, and a hint of ginger — thinned to a silky, pourable ribbon that soaks into the rice and vegetables below. It's a colorful, plant-forward bowl built entirely from vegetables, legumes, grains, and good olive oil, which makes it a naturally solid choice for a vegetarian table. Meal-prep it once and you've got a satisfying lunch or dinner ready to reheat, dressing reserved on the side for freshness. This is the kind of bowl that proves vegetables and simple pantry spices can carry a whole meal on their own.

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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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