Roasted Root Vegetable Buddha Bowls with Maple Cinnamon
Enjoy a vibrant bowl filled with roasted root vegetable buddha bowls with maple cinnamon flavors. This roasted root vegetable buddha bowls recipe features maple cinnamon roasted carrots parsnips beets and makes a tasty vegan maple glazed root veggie bowls option perfect for autumn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 to 6 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
Scale
- 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
Instructions
- Heat the oven to 375 degrees Fahrenheit.
- Spread the root vegetables evenly on two baking sheets.
- Pour grapeseed or olive oil onto the veggies and rub them gently to cover.
- Sprinkle salt over everything and roast for 30 to 40 minutes until tender and lightly browned.
- While roasting, blend the tahini dressing ingredients until you achieve a smooth creamy texture, adding extra water or lemon juice if needed.
- Build the bowls by layering spinach, cabbage, and rice then topping with the roasted veggies and drizzle tahini dressing.
- Serve optionally garnished with sunflower seeds and fresh herbs.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 bowl
- Calories: 409kcal
- Sugar: 6g
- Fat: 13g
- Carbohydrates: 67g
- Fiber: 9g
- Protein: 11g
Find it online: https://www.amgroyal.com/roasted-root-vegetable-buddha-bowls/