The sweet aroma of roasted root veggies wafts through the kitchen, wrapping you in a cozy embrace. These Roasted Root Vegetable Buddha Bowls with Maple Cinnamon are the perfect autumn dish, and once you try them, you’ll understand why they’re the new go-to for many home cooks.
Roasted Root Vegetable Buddha Bowls with Maple Cinnamon
Enjoy these vibrant roasted root vegetable buddha bowls with maple cinnamon for a comforting and wholesome meal. This roasted root vegetable buddha bowls recipe features maple cinnamon roasted carrots parsnips beets combined with tender spinach, cabbage, and brown rice. Perfect as vegan maple glazed root veggie bowls, these tahini maple cinnamon roasted vegetable bowls deliver a sweet and savory flavor with a creamy tahini dressing, making it a delicious autumn harvest roasted root veggie power bowl.
1 large sweet potato chopped into ¼ to ½-inch cubes
2 large parsnips peeled and sliced into ¼-inch rounds
2 medium golden beets peeled and chopped into wedges
Grapeseed oil and sea salt for roasting or olive oil
10 ounces spinach or greens of choice
½ small head cabbage sliced
3 cups cooked brown rice
1/3 cup tahini
¼ cup water
1 tablespoon fresh lemon juice
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon sea salt or to taste
Method
Set your oven to 375°F and let it warm up.
Spread the sweet potato, parsnips, and golden beets evenly on two baking sheets.
Drizzle grapeseed or olive oil over the veggies and toss them gently with your hands to coat.
Sprinkle sea salt over all, then roast in the oven for about 30 to 40 minutes until they’re tender and slightly caramelized.
While the veggies roast, combine tahini, water, lemon juice, maple syrup, cinnamon, and salt in a blender and process until creamy; add a bit more water or lemon juice if the dressing feels too thick.
To assemble, divide spinach, sliced cabbage, and brown rice into bowls, top with the roasted root vegetables, and drizzle with the maple cinnamon tahini dressing.
Finish each bowl with sunflower seeds and fresh parsley or cilantro if desired, and serve immediately.
Notes
You can swap grapeseed oil with olive oil depending on preference. The tahini dressing can be adjusted for thickness by adding more water or lemon juice. Store leftovers in separate containers and assemble when ready to eat.
Why You’ll Love This Recipe
Comfort Food: Dive into a bowl that warms your soul with sweet, caramelized root vegetables and creamy tahini dressing.
Healthy & Wholesome: Packed with nutritious veggies and whole grains, it’s a meal you can feel good about.
Easy to Make: This roasted root vegetable buddha bowls recipe requires minimal fuss and maximum flavor!
Customizable: Use whatever greens or grains you have on handthere’s no wrong way to make these delicious bowls.
Grains: Brown rice is the perfect base for these bowls, adding heartiness and texture.
Tahini Dressing: A creamy mix of tahini, maple syrup, and spices brings it all together! Pro Tip: Adjust the thickness with water or lemon juice to your liking.
Tools Needed: Just a baking sheet, a small blender, and bowls to servesimple, right?
How It Works: Step-By-Step
Preheat the Oven: Start by preheating your oven to 375°F. This will ensure your veggies roast evenly.
Prep the Veggies: Chop your sweet potato, slice the parsnips, and wedge the golden beets before arranging them on your baking sheets.
Season and Roast: Drizzle with grapeseed or olive oil, sprinkle with sea salt, and toss everything to coat. Roast for 30-40 minutes until tender and slightly caramelized.
Make the Dressing: Blend tahini, maple syrup, cinnamon, lemon juice, water, and salt until creamy. Add water if it’s too thick!
Assemble Your Bowls: Layer cooked brown rice, fresh spinach or cabbage, roasted vegetables, and drizzle over that heavenly tahini dressing.
Troubleshooting Tips
Veggies not browning? Make sure you’re not overcrowding the baking sheets. Space them out for that perfect roast!
Dressing too thick? Add a splash more water or lemon juice to lighten it up.
Need more flavor? Sprinkle a bit of extra sea salt or a dash of your favorite spices over the veggies before roasting.
Tweaks and Customizations
Greens Swap: Feel free to use kale or any greens you prefer instead of spinach or cabbage.
Grain Change: Quinoa maple cinnamon roasted root vegetables would be a fabulous substitute for brown ricetalk about a power bowl!
Add-Ins: Toss in some sunflower seeds or nuts for a satisfying crunch.
Serving & Storage Tips
Tip
Details
Make Ahead
Prep your veggies and dressing a day in advance; assemble right before serving.
Leftovers
Store any leftovers in airtight containers for up to three days in the fridge.
Reheating
Reheat your bowls in the oven for best texture or use the microwave for a quick warm-up.
Expert Says
Roasted root vegetable Buddha bowls with maple cinnamon harness the natural sweetness and earthy flavors of root vegetables like carrots and beets. Roasting enhances their sugars while creating a caramelized exterior. This cooking method not only elevates taste but also preserves vital nutrients, making your meal both delicious and nourishing.
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The Art of Roasted Root Vegetable Buddha Bowls with Maple Cinnamon
After countless experiments to get the flavors just right, I finally perfected my Roasted Root Vegetable Buddha Bowls with Maple Cinnamon. Each trial brought its own hiccupslike the time I forgot the cinnamon and ended up with a straight-up veggie medley! Now, I can’t wait for you to savor this warm, comforting bowl of goodness with me.
FAQs ( Roasted Root Vegetable Buddha Bowls with Maple Cinnamon )
What vegetables are best for this recipe?
The best vegetables for this dish include carrots, parsnips, and beets, as they caramelize beautifully. You can also experiment with sweet potatoes or turnips for added flavor and texture, making this a versatile meal for various tastes.
Can I make this recipe ahead of time?
Yes, you can prepare the roasted vegetables and the maple cinnamon tahini dressing up to a few days in advance. Store them separately in airtight containers in the refrigerator, and simply reheat the veggies when you’re ready to serve.
What is the serving suggestion for this dish?
This meal is best served over a bed of quinoa or brown rice for added nutrition. Top it with fresh greens like kale or spinach, and drizzle the maple cinnamon tahini dressing right before serving for a burst of flavor.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, as it relies on vegetables, quinoa, and tahini. Just ensure that any store-bought tahini or other ingredients you use are certified gluten-free to avoid cross-contamination.
How long does it take to roast the vegetables?
The vegetables typically take about 25-30 minutes to roast at 400°F. Be sure to check for tenderness and a golden brown color, as roasting times can vary based on the size of your vegetable pieces.
Conclusion
You’re going to adore how these roasted root vegetable Buddha bowls with maple cinnamon turn out! With just a quick roast in the oven, you’ll fill your kitchen with mouthwatering aromas and create a dish that feels like a warm hug after a long day.
For a personal twist, try adding a splash of lemon juice over the veggies before roasting or swap in quinoa for a protein boost! A little tip I picked up from my aunt: always store leftovers in glass containers for easy reheating and to keep that fresh taste.
I’d love to see how your creation turns out! Did you grow up enjoying cozy veggie dishes like this? Share your thoughts, and don’t forget to save this recipe for your next family gathering it’s bound to become a cherished staple at your table!
