Roasted Veggie Buddha Bowl
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2 bowls
  • 3 large carrots, peeled and roughly julienned
  • 1 sweet potato, peeled and cut into chunks
  • ½ red onion, cut into chunks
  • 15 oz canned chickpeas, drained and rinsed
  • ½ + 2 tbsp cup extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 clove minced garlic
  • 5 cups chopped kale
  • ¼ cup white wine
  • Dressing:
  • ¼ cup tahini
  • 1 tbsp honey
  • ¼ cup extra virgin olive oil
  • 1 tsp salt
  1. Preheat your oven to 400 degrees.
  2. Lay vegetables and chickpeas out on a lined baking sheet.
  3. Add ½ cup EVOO, cumin, garlic powder, salt, pepper, and minced garlic to a liquid measuring cup. Whisk together and pour over vegetables. Use tongs or your hands to completely mix veggies with oil mixture.
  4. Place in the oven and roasted for 30 minutes.
  5. In the meantime, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
  6. Once oil is hot, add kale, salt, and white wine. Saute until kale is wilted.
  7. Add dressing ingredients in a liquid measuring cup and whisk to combine.
  8. Remove vegetables from the oven.
  9. Place kale as base into bowls, then top with roasted veggies and chickpeas. Drizzle with dressing and enjoy.
Recipe by the blissful balance at