These plant-based Meal Prep Roasted Veggie Buddha bowls are perfect for your work-week lunch rotation throughout fall and winter. Loaded with colourful veggies, crispy roasted lentils, and finished with tahini dressing.
Equipment needed:
Two large and one medium sheet pan.
Four lunch containers for storage.
How to make Meal Prep Roasted Veggie Buddha Bowls
To make these plant-based Roasted Veggie Buddha bowls, I suggest starting with roasting the lentils first. Place cooked (or canned) lentils on the medium sheet pan in a single layer. Drizzle with olive oil and season with salt and pepper. Bake at 400F for 20-25 minutes, or until crispy, stirring mid-way.
Meanwhile, cut your butternut squash, pepper, onion, and cauliflower into bite-sized pieces. Spread cauliflower on one large sheet pan and the remaining veggies on the remaining sheet pan. Bake veggies for ~25 minutes, stirring halfway.
While your veggies are roasting, wash kale and break leaves into smaller pieces. Once your veggies have cooked for ~25 minutes, remove the cauliflower pan and add kale. Place the tray back in the oven and continue cooking both trays for another ~6 minutes, or until kale is crispy and edges are starting to brown.
Let veggies cool slightly before dividing into bowls.
To make the tahini dressing, combine tahini, lemon juice, maple syrup, garlic in a small bowl. Add salt, to taste. Whisk the mixture with a fork until well combined. Add 2-3 Tbsp of water to thin the dressing to your desired texture.
Divide tahini dressing into four small containers and serve with buddha bowls. Make this on the weekend and enjoy warm or cold for lunches next week!
Meal Prep Roasted Veggie Buddha Bowls
Meal Prep Roasted Veggie Buddha Bowls
- Total Time: 1 hour
- Yield: 4 bowls 1x
Description
These plant-based Roasted Veggie Buddha bowls are perfect for your work-week lunch rotation throughout fall and winter. Loaded with colourful veggies, crispy roasted lentils, and finished with tahini dressing.
Ingredients
Bowls:
1 small-med butternut squash (about 5 cups)
1 pepper
1 small cauliflower (5–6 cups florets)
2 cups cooked/canned lentils
1 head kale (8–10 cups)
1/2 Red onion
3.5 Tbsp olive oil, divided
1 tsp Italian seasoning (optional)
1/2 tsp garlic powder (optional)
Salt and pepper, to taste
Tahini dressing
1/3 cup tahini
3 tbsp lemon juice
1.5 tbsp maple syrup
1 clove garlic
Salt, to taste
2–3 tbsp water
Instructions
- Place lentils on a parchment-lined sheet pan in a single layer. Drizzle with 1 tbsp olive oil and season with salt and pepper, to taste. Bake at 425F for ~20-25 minutes, or until crispy and browned, stirring halfway.
- Meanwhile cut your butternut squash, pepper, cauliflower, and red onion into bite-sized pieces. Place cauliflower florets on one sheet pan. Place the remaining veggies on a third sheet pan. Drizzle both sheet pans with 2 tbsp olive oil. Season with Italian seasoning, garlic powder, salt, and pepper.
- Once lentils are cooked, change your oven to convection and roast both trays of vegetables at 400F for about ~25 minutes, stirring halfway.
- When veggies are starting to brown, remove the cauliflower tray and add the kale. Drizzle remaining ½ Tbsp olive oil and season with salt. Return the oven and bake for another ~6 minutes, or until kale is crispy and starting to brown.
- Let veggies cool slightly before dividing into four containers.
- To make the tahini dressing, whisk together all ingredients until well combined. Add the water gradually based on your desired consistency.
- Prep Time: 10
- Cook Time: 50
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About Brittany
Hi there! I am a registered dietitian and I ? food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
