Roasted Beet and Sweet Potato Buddha Bowl with Ranch Dressing

This Roasted Beet and Sweet Potato Buddha Bowl is a nutritious, colorful, and delicious meal perfect for lunch or dinner. Loaded with roasted beets, sweet potatoes, fresh greens, grains, and a creamy, tangy homemade ranch dressing, this bowl is a satisfying blend of textures and flavors that will keep you energized and full. Buddha bowls are known for their balanced, whole-food ingredients, offering a great way to get a variety of nutrients in one delicious meal. Let’s dive into this wholesome recipe!

Ingredients:

For the Bowl

  • 2 medium beets, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups baby spinach or mixed greens
  • 1/2 avocado, sliced
  • 1 small carrot, julienned or grated
  • 1/4 cup thinly sliced radishes
  • 1 tablespoon pumpkin seeds or sunflower seeds (optional)

For the Homemade Ranch Dressing

  • 1/2 cup plain Greek yogurt or vegan yogurt
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 2–3 tablespoons water (to thin the dressing as needed)

Preparation:

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the diced beets and cubed sweet potatoes in a mixing bowl. Drizzle with olive oil, then sprinkle with half the salt, half the pepper, and smoked paprika.
  3. Spread the vegetables in an even layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the beets are slightly caramelized. Remove from the oven and set aside.

Step 2: Prepare the Quinoa or Brown Rice

  1. While the vegetables roast, prepare the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

Step 3: Prepare the Chickpeas

  1. To add a bit of crunch, you can roast the chickpeas as well. Toss the drained chickpeas with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for 10-12 minutes until crispy.

Step 4: Make the Ranch Dressing

  1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, parsley, and minced garlic.
  2. Season with salt and pepper, and add water a tablespoon at a time to reach your desired dressing consistency.
  3. Taste and adjust the seasonings as needed.

Step 5: Assemble the Buddha Bowl

  1. In each serving bowl, add a base layer of baby spinach or mixed greens.
  2. Add a portion of quinoa or brown rice, followed by roasted beets, sweet potatoes, and roasted chickpeas.
  3. Arrange the avocado slices, julienned carrot, and radish slices around the bowl.
  4. Drizzle the homemade ranch dressing over the top, or serve on the side.
  5. Sprinkle with pumpkin or sunflower seeds, if desired.

Cooking Notes:

  • Alternative Grains: Swap out quinoa or brown rice with farro, couscous, or barley for variety.
  • Roasting Tip: Keep the beet and sweet potato pieces small and uniform for even roasting.
  • Make-Ahead: Roast the vegetables and make the dressing in advance to save time.

Serving Suggestions:

  • Serve the Buddha bowl with extra dressing on the side.
  • Pair it with a warm soup or crusty bread for a heartier meal.
  • Garnish with microgreens or extra herbs for added freshness.

Tips:

  • Vegan Option: Use vegan yogurt for the dressing.
  • Protein Boost: Add grilled tofu or a boiled egg for extra protein.
  • Storage: Store leftover ingredients in separate containers in the fridge for up to 3 days. Assemble fresh for each serving.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes


Nutritional Information (per serving):

  • Calories: 450
  • Protein: 12g
  • Sodium: 350mg
  • (Approximate values, depending on ingredient brands and portion sizes.)

Conclusion

This Roasted Beet and Sweet Potato Buddha Bowl with Ranch Dressing is the perfect example of how healthy food can be flavorful and satisfying. Loaded with roasted vegetables, hearty grains, fresh greens, and a homemade ranch dressing, it’s a complete meal that brings vibrant colors and wholesome ingredients to your plate. With this Buddha bowl recipe, you can enjoy a meal that’s not only nutritious but also incredibly tasty and filling.

Print
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Roasted Beet and Sweet Potato Buddha Bowl with Ranch Dressing


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the Bowl

  • 2 medium beets, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups baby spinach or mixed greens
  • 1/2 avocado, sliced
  • 1 small carrot, julienned or grated
  • 1/4 cup thinly sliced radishes
  • 1 tablespoon pumpkin seeds or sunflower seeds (optional)

For the Homemade Ranch Dressing

  • 1/2 cup plain Greek yogurt or vegan yogurt
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 23 tablespoons water (to thin the dressing as needed)

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the diced beets and cubed sweet potatoes in a mixing bowl. Drizzle with olive oil, then sprinkle with half the salt, half the pepper, and smoked paprika.
  3. Spread the vegetables in an even layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the beets are slightly caramelized. Remove from the oven and set aside.

Step 2: Prepare the Quinoa or Brown Rice

  1. While the vegetables roast, prepare the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

Step 3: Prepare the Chickpeas

  1. To add a bit of crunch, you can roast the chickpeas as well. Toss the drained chickpeas with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for 10-12 minutes until crispy.

Step 4: Make the Ranch Dressing

  1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, parsley, and minced garlic.
  2. Season with salt and pepper, and add water a tablespoon at a time to reach your desired dressing consistency.
  3. Taste and adjust the seasonings as needed.

Step 5: Assemble the Buddha Bowl

  1. In each serving bowl, add a base layer of baby spinach or mixed greens.
  2. Add a portion of quinoa or brown rice, followed by roasted beets, sweet potatoes, and roasted chickpeas.
  3. Arrange the avocado slices, julienned carrot, and radish slices around the bowl.
  4. Drizzle the homemade ranch dressing over the top, or serve on the side.
  5. Sprinkle with pumpkin or sunflower seeds, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 450
  • Sodium: 350mg
  • Protein: 12g

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