Roasted Vegetable Buddha Bowl

Build the Meal Around Roasted Vegetable Buddha Bowl

• A wedge of lemon
• Flatbread
• Iced green tea

How to Cook Roasted Vegetable Buddha Bowl

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1. Heat the oven to 210°C / 410°F fan. Toss the sweet potato, red onion and pepper with 2 tablespoons of oil, the cumin, paprika and salt, and roast 20 minutes.

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2. Add the broccoli with the last tablespoon of oil and roast 12 minutes more, until everything is charred at the edges.

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3. At the same time, dry the chickpeas thoroughly on a cloth, toss with oil and ras el hanout, and roast them on a separate tray for 25 minutes until crisp.

   Mark done Start 25 min timer

4. Cook the quinoa or rice, drain well, and dress it with the lemon juice and olive oil while still warm so it absorbs them.

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5. For the dressing, whisk the tahini with the lemon juice, garlic and salt. It will seize into a thick paste — this is expected.

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6. Whisk in the iced water a tablespoon at a time until it loosens into a smooth, pourable cream the colour of milky coffee.

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7. Build each bowl in sections rather than mixing: grains on one side, roast vegetables, chickpeas, raw greens, avocado.

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8. Spoon the dressing over generously and scatter with pumpkin seeds and pickled onion.

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9. Serve at room temperature.

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Related guide: Choosing rice.

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A Few Notes

Iced water into the tahini. It seizes first, then loosens — keep going.

Dress the grains warm so they take the acid.

Sections, not a mix. The contrast is the whole appeal.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Components keep 4 days refrigerated. The dressing thickens; loosen with water.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.