Roasted Buddha Bowl with Lemon Tahini Sauce

As we cross into the second half of January many people’s diet resolutions have already been broken. Clean eating, no alcohol, cutting out gluten…whatever it may be, change is difficult! This recipe is a good reset even if you’re having it for dinner after having a beer and watching the game, or post Sunday-brunch (we may have done that at some point).

So what is a Buddha bowl anyway?! Google will give you all sorts of options and recipes, but the basic idea is a bowl of grains and vegetables that is meant to make you feel good about what you’re eating.

I first tried a Buddha Bowl from one of my favorite food bloggers and have since come across many on Pinterest and other far corners of the internet. This meal is meant to be easy easy, so play around with it and throw in whatever you have in the fridge and pantry. Make this for dinner when you’re running low on things and haven’t made it to the grocery store, or you need to clean out your produce drawer at the end of the week.

I used baby gold potatoes in this version but grains work just as well- quinoa, bulgur, wheat berries, farro. I also added garbanzo beans for protein and a nice crunch since I didn’t use a grain that would add some protein to the dish.











To season I used what is meant to be a steak seasoning from my favorite place, Savory Spice Shop. You can check out their website and see the spice blend here:











If you don’t have a seasoning blend you love for roasting vegetables, salt and pepper will work just fine. The beauty of this dish is that it is low maintenance, not the quickest meal to pull together but the hands-on time is less than 10 minutes, so let the oven do all the work for you!











Time: 1 hour             Serves: 2-3


  • 1 can garbanzo beans, drained and rinsed
  • 1/2 head cauliflower, broken into florets
  • 1/2 lb. medium baby gold potatoes (or other thin skinned potatoes such as red)
  • 3 cups collard greens, chopped into large ribbons
  • 2 T seasoning blend of choice, or salt and pepper
  • Olive oil


  • 1/3 cup tahini**
  • juice of one lemon
  • 2 T olive oil oil
  • salt to taste


  1. Preheat oven to 375 degrees. Wash and prepare vegetables and garbanzo beans.
  2. On a large baking sheet spread garbanzo beans, cauliflower florets, and potatoes. Reserve collard greens. Drizzle lightly with olive oil and sprinkle with seasoning blend or salt and pepper. Bake for 30 minutes until potatoes are brown and tender, and garbanzo beans and cauliflower are browned.
  3. Move the vegetables on the sheet pan to make room for the collard greens, drizzle with olive oil. Bake 10-15 minutes.
  4. While the vegetables bake, make the sauce by mixing all ingredients, set aside.
  5. When the collards have cooked down remove vegetables and immediately into bowls, mixing together ingredients. Top with sauce as desired and serve immediately.

*This might make more sauce than you need. Extras will store well in the fridge for 2-3 days.

**I like the Tahini Sauce from Trader Joe’s that already has some lemon and oil in it, reduce amounts of lemon juice and olive oil when not using pure tahini paste.

Note. This post was not sponsored, I just really like my local spice shop!

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