Taste the Best Roasted Root Veggie Bowls Today

The scent of warm maple paired with roasted veggies fills my kitchen every fall. These Roasted Root Vegetable Buddha Bowls with Maple Cinnamon are a cozy hug in a bowl, and they bring back sweet memories of autumn harvests. This dish has been popping up in kitchens everywhere, and it’s no wonderwho doesn’t crave the comforting crunch of roasted root veggies on a chilly evening?

This recipe brings together earthy carrots, sweet parsnips, and vibrant beets, all drizzled with a maple cinnamon glaze that makes everything sing. It’s just like Grandma’s comforting roasts, but much simpler. You’ll get that lovely caramelized finish from just one sheet pan, which means easy cleanup too! It’s a fantastic way to use pantry staples while indulging in guilt-free comfort.

I started preparing these bowls back in 2015 when my daughters began exploring veggie-friendly meals. One evening, they each claimed their favoritesAnna loved the sweetness of the beets, while Lily couldn’t get enough of the cinnamon glaze. The key I learned? Roast your veggies until they just begin to caramelize for that incredible depth of flavor. After years of recipe testing, these bowls are now a family favorite and perfect for a cozy weeknight dinner!

Olivia Farnsworth

Roasted Root Vegetable Buddha Bowls with Maple Cinnamon

Enjoy these vibrant roasted root vegetable buddha bowls with maple cinnamon for a comforting and wholesome meal. This roasted root vegetable buddha bowls recipe features maple cinnamon roasted carrots parsnips beets combined with tender spinach, cabbage, and brown rice. Perfect as vegan maple glazed root veggie bowls, these tahini maple cinnamon roasted vegetable bowls deliver a sweet and savory flavor with a creamy tahini dressing, making it a delicious autumn harvest roasted root veggie power bowl.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 409

Ingredients Method Notes

Ingredients

  

• 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

Method

 

1. Set your oven to 375°F and let it warm up.
2. Spread the sweet potato, parsnips, and golden beets evenly on two baking sheets.
3. Drizzle grapeseed or olive oil over the veggies and toss them gently with your hands to coat.
4. Sprinkle sea salt over all, then roast in the oven for about 30 to 40 minutes until they’re tender and slightly caramelized.
5. While the veggies roast, combine tahini, water, lemon juice, maple syrup, cinnamon, and salt in a blender and process until creamy; add a bit more water or lemon juice if the dressing feels too thick.
6. To assemble, divide spinach, sliced cabbage, and brown rice into bowls, top with the roasted root vegetables, and drizzle with the maple cinnamon tahini dressing.
7. Finish each bowl with sunflower seeds and fresh parsley or cilantro if desired, and serve immediately.

Notes

• You can swap grapeseed oil with olive oil depending on preference. The tahini dressing can be adjusted for thickness by adding more water or lemon juice. Store leftovers in separate containers and assemble when ready to eat.

Why You’ll Love This Recipe

• Seasonal Comfort: This dish captures the essence of fall with warm, roasted root vegetables that are simply irresistible.
• Nostalgic Flavors: The combination of maple and cinnamon brings back memories of cozy family dinners and festive gatherings.
• Easy to Prepare: With straightforward steps and a one-pan method, you’ll enjoy minimal cleanup while savoring a hearty meal.
• Wholesome Ingredients: Packed with nutrients, these bowls offer a great way to fill your family with flavorful, vibrant vegetables.

Key Ingredients & Tools

• Root Vegetables: Sweet potatoes, parsnips, and beets are the stars of this dish, bringing sweetness and texture.
• Tahini Dressing: A quick blend of tahini, lemon juice, maple syrup, and cinnamon creates a creamy, flavorful topping.
• Essential Tools: A baking sheet for roasting and a blender for making the dressing are all you need for this recipe.

How It Works Step-by-Step

1. Preheat your oven to 375°F and prepare two baking sheets.
2. Chop the vegetables into uniform pieces for even roasting, then toss them with oil and sea salt.
3. Roast the veggies for 30 to 40 minutes until caramelized and tender.
4. While they roast, blend your tahini dressing ingredients until creamy, adjusting thickness as desired.
5. Assemble your bowls: start with a bed of greens and rice, followed by the roasted veggies, and finish with a drizzle of tahini dressing.

Troubleshooting Tips

• Veggies Not Roasting Properly: Ensure they are spread out in a single layer to avoid steaming.
• Too Thick Dressing: Add a little more water or lemon juice to reach your desired consistency.
• Overcooked Veggies: Keep an eye on them towards the end of roasting. Every oven is different!

Tweaks & Variations

• Other Greens: Consider swapping in kale or mixed greens for variety.
• Grain Options: Use quinoa or couscous instead of brown rice for a new texture.
• Herb Additions: Fresh herbs like parsley or cilantro add brightness and flavor.

Serving & Storage Tips

Step Summary

Expert Says

Roasted root vegetable Buddha bowls with maple cinnamon not only offer a delightful blend of flavors but also provide an array of nutrients. Root vegetables are high in fiber, which aids digestion and supports gut health, while the warmth of cinnamon can enhance blood sugar regulation, making this dish both satisfying and beneficial.

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The Sweet Adventure of Roasted Root Vegetable Buddha Bowls with Maple Cinnamon

After countless attempts, I finally coaxed these roasted root vegetable Buddha bowls into their perfect form. Each try revealed the magic of the maple cinnamon glaze, teaching me that patiencealong with a pinch of lovemakes all the difference. Now, they are a cozy, vibrant staple that warms both body and soul.

FAQs ( Roasted Root Vegetable Buddha Bowls with Maple Cinnamon )

Conclusion

You’ll love how these Roasted Root Vegetable Buddha Bowls with Maple Cinnamon turn out! With just one pan and under an hour, you’ll fill your kitchen with cozy aromas that beckon everyone to gather around the table.

For a twist, try tossing in some roasted Brussels sprouts or serving it with a dollop of yogurt on top. Got leftovers? They make for a delightful lunch that’s easy to reheat! A trick I learned from my aunt’s kitchen is drizzling a bit of balsamic glaze for an extra punch.

I’d love to see your creations! Did you grow up with a dish like this? Share your photos and memories, and don’t forget to save this recipe. Warm up those hearts and belliesyour loved ones will thank you for it!