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Roasted Veggie Buddha Bowl 


For 2 Bowls 

  • 3 medium size beetroots, peeled and chopped into chunks 

  • 1 head cauliflower, cut into florets

  • 2 tsp cumin 

  • 2 large bundles of kale, large stems removed and chopped roughly

  • juice from 1/2 a lime

  • 1 can chickpeas, drained and rinsed

  • 1 tsp paprika 

  • 1 tsp turmeric 

  • 2 servings quinoa (1/2 cup uncooked)

Lemon Tahini Dressing:

  • 60ml warm water 

  • 60g tahini 

  • 1 clove garlic, finely minced 

  • 2 tbsp lemon juice 

  • 1/2 tsp maple syrup 

  • 1/4 tsp salt 

  • 1/4 tsp ground black pepper 


  1. Heat the oven to 200 degrees (C) fan-force and line two baking trays with baking paper. 

  2. Add your chopped beetroot to one of the baking trays, sprinkle with 1 tbsp olive oil and roast for 35-40 minutes. 

  3. Meanwhile, cook the quinoa to packet instructions. 

  4. Next, add your chickpeas to a bowl and toss with 1 tbsp olive oil, 1 tsp paprika, 1 tsp turmeric and a sprinkle of salt. Then place the chickpeas on the second baking tray. Add your cauliflower florets to the same bowl that you just used and toss with 1 tbsp of olive oil and 2 tsp cumin and add to the baking tray with the chickpeas. Roast the cauliflower and chickpeas for 20 minutes. 

  5. Next prepare your kale. Add it to the same bowl you used before and sprinkle with salt and a squeeze of lime juice  and massaging the kale with your hands for a few seconds until the leaves turn bright green. Set aside. 

  6. Prepare your dressing by adding all of the ingredients together in a jar and shaking, or alternatively you can whisk it in a bowl. 

  7. Once the quinoa, vegetables and chickpeas are done assemble your bowls and top with your Lemon Tahini Dressing :) 

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