Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Preheat Oven and Prepare Vegetables

Preheat your oven to 400°F (200°C).

Peel and dice the sweet potato into 1-inch cubes.

Cut the broccoli into florets.

Dice the bell pepper.

Slice the red onion.

Step 2: Roast Vegetables

In a large bowl, toss the diced sweet potato, broccoli florets, diced bell pepper, and sliced red onion with olive oil, salt, and pepper.

Spread the vegetables out in a single layer on a baking sheet lined with parchment paper (optional).

Roast for about 25-30 minutes, or until the vegetables are tender and slightly crispy, flipping halfway through.

Step 3: Make Tahini Dressing

While the vegetables are roasting, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and salt.

Start with 2 tablespoons of water and add more, a tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy and pourable.

Step 4: Assemble Buddha Bowls

Once the vegetables are roasted and the quinoa or rice is cooked, it’s time to assemble the bowls.

Place the cooked quinoa or brown rice in the bottom of each bowl.

Top with the roasted vegetables.

Step 5: Drizzle and Serve

Drizzle the tahini dressing generously over the roasted vegetables and grains.

Serve immediately, or chill for later. These bowls are delicious warm, at room temperature, or even cold.

Enjoy this flavorful, healthy, and satisfying Roasted Veggie Buddha Bowl!