Roasted Veggie and Chicken Buddha Bowls with Lemon Tahini Dressing


Hey there, my lovely foodie friends! Today, I am super excited to share with you a fabulous, versatile, and healthy recipe that caters to both vegetarians and meat-lovers alike. This delicious Roasted Veggie and Chicken Buddha Bowl with Lemon Tahini Dressing is a nourishing and vibrant meal that can be easily customized to suit your dietary preferences. Let’s dive in and create a wholesome and satisfying dish that is sure to impress everyone at your table!

Section 1: Ingredients

For the Bowls:

  • 4 cups mixed vegetables (e.g., zucchini, bell peppers, red onion, cherry tomatoes, and eggplant), chopped into bite-sized pieces
  • 2 boneless, skinless chicken breasts (omit for vegetarian option)
  • 2 cups cooked quinoa or brown rice
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Optional toppings: avocado slices, toasted nuts, crumbled feta or goat cheese, fresh herbs

  • For the Lemon Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water (or more as needed)
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Section 2: Instructions

Preparing the Bowls:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
  3. If including chicken, season the chicken breasts with salt and pepper, and place them on a separate baking sheet or oven-safe dish.
  4. Roast the vegetables and chicken in the preheated oven for 20-25 minutes, stirring the vegetables halfway through. The vegetables should be tender and slightly caramelized, and the chicken should be cooked through with an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for a few minutes before slicing.

Preparing the Lemon Tahini Dressing:

  1. In a small bowl or jar, whisk together the tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper. Adjust the consistency by adding more water, if needed.

Assembling the Buddha Bowls:

  1. Divide the cooked quinoa or brown rice between four bowls.
  2. Top each bowl with an equal portion of the roasted vegetables.
  3. For non-vegetarian bowls, add sliced chicken on top.
  4. Drizzle the Lemon Tahini Dressing over each bowl, and garnish with your choice of optional toppings.


These Roasted Veggie and Chicken Buddha Bowls with Lemon Tahini Dressing are a delightful and versatile meal that can be easily adapted to cater to different dietary preferences. Not only is this dish colorful and packed with nutrients, but it’s also an enjoyable way to incorporate a variety of veggies into your meal. So gather your friends and family, and enjoy this healthy, delicious, and satisfying dish that’s sure to inspire everyone to cook and eat mindfully!

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