Roasted Root Vegetable Buddha Bowls with Maple Cinnamon

Joe Rooney

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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Calories: 409

Ingredients Method Notes

Ingredients

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.