There’s something magical about the smell of warm spices in the kitchen, isn’t there? It wraps around you like a cozy blanket. That’s why these Roasted Root Vegetable Buddha Bowls with Maple Cinnamon are making waves on TikTok and Pinterest. They’re like a hug in a bowl, bringing that autumn warmth to your table.
This recipe is all about simplicity and comfort. Think hearty carrots, earthy beets, and sweet parsnips, all drizzled in a cozy maple cinnamon glaze. It feels like your grandma’s comfort food, but quicker! It’s a one-pan wonder that makes mealtime feel special. Full details in the blog!
Growing up, we always had a vegetable garden overflowing with roots waiting to be roasted. My family gathered around the table, sharing bites and stories. I tested this recipe, and trust me, you’ll love the secret ingredient that takes it over the top!
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.
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
Prep Time:20 minutes
Cook Time:30 minutes
Category:Main Dishes
Method:Baked
Cuisine:American
Nutrition
Serving Size:1 bowl
Calories:409kcal
Sugar:6g
Fat:13g
Carbohydrates:67g
Fiber:9g
Protein:11g
Why You’ll Love This Recipe
These Roasted Root Vegetable Buddha Bowls with Maple Cinnamon are sure to become a cozy staple in your kitchen. They bring a warm, nostalgic feeling reminiscent of family gatherings and chilly autumn nights. Here’s why you’ll absolutely adore this dish:
Simple and Satisfying: With just a few fresh ingredients, you can quickly create this comforting meal that’s perfect for busy weeknights or relaxed weekends.
Flavorful Combinations: The sweet roast of root vegetables paired with the creamy maple cinnamon tahini dressing creates a delightful balance of flavors that will have everyone coming back for seconds.
Endless Customization: This recipe acts like a blank canvas! Add your favorite greens, grains, or crunchy toppings to make it uniquely yours.
Vegetarian and Vegan Friendly: It’s a wholesome dish that everyone can enjoy, making it easy to serve a diverse crowd.
Key Ingredients & Tools
Before you dive into cooking, let’s gather what you’ll need! Here’s a breakdown of the key players in this delicious recipe:
Root Vegetables: Sweet potatoes, parsnips, and golden beets form the heart of this dish, delivering natural sweetness and earthiness.
Greens: Fresh spinach and cabbage add vibrant color and a crisp texture that beautifully contrasts with the roasted veggies.
Brown Rice: Serving as a fantastic base, it adds fiber and a nutty flavor to your bowl.
Tahini Dressing: Made from tahini, maple syrup, lemon juice, and spices, this creamy dressing brings all the elements together.
Essential Tools: You’ll need a sturdy baking sheet for roasting the vegetables and a blender to whip up the smooth tahini dressing. A sharp knife and cutting board will be handy for chopping.
Simple Steps to Make It
Let’s get cooking! Follow these straightforward steps for a magical meal:
Preheat your oven to 375°F. This is key for perfectly roasting your veggies!
On a large baking sheet, spread your chopped sweet potatoes, parsnips, and golden beets in a single layer. Drizzle them with grapeseed oil and sprinkle with sea salt. Toss well until all pieces are coated.
Bake in the oven for 30-40 minutes, turning halfway through. Aim for soft, slightly browned vegetables; start checking around the 30-minute mark.
While the veggies roast, prepare your tahini dressing. Blend tahini, water, lemon juice, maple syrup, cinnamon, and salt until creamy. Add a splash more water if it’s too thick.
To assemble your bowls, start with a scoop of cooked brown rice, top with the roasted veggies, and drizzle with the luscious tahini dressing. Finish with a generous handful of spinach and sliced cabbage.
Cooking Step
Time
Preheat Oven
5 minutes
Roast Vegetables
30-40 minutes
Prepare Dressing
5 minutes
Easy Customizations
The beauty of these bowls lies in their versatility! Here are some options to try:
Swap the Greens: If you prefer something different from spinach or cabbage, try arugula, kale, or your favorite leafy greens.
Grains Galore: While brown rice is classic, quinoa or farro add a fun, hearty twist.
Top It Off: Sprinkle sunflower seeds or toasted nuts for extra crunch, and add herbs like cilantro or parsley for fresh flavor.
How to Serve & Store
Once your bowls are bursting with color and flavor, it’s time to serve! Enjoy them fresh, but here are some tips if you have leftovers:
Storing Leftovers: Store unused roasted veggies and tahini dressing separately in airtight containers in the fridge to keep them fresh for up to 4 days.
Reheating: Warm the veggies in the microwave or oven before serving again. If the dressing thickens, add a splash of water to loosen it back up.
Roasted root vegetable Buddha bowls with maple cinnamon not only offer a comforting blend of flavors but also provide a wealth of nutrients. The roasting process caramelizes the natural sugars, enhancing sweetness and deepening flavor while retaining vitamins. This method makes vegetables like carrots and beets more palatable and enjoyable.
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The Road to Roasted Root Vegetable Buddha Bowls with Maple Cinnamon
I must have roasted these root vegetables a dozen times before finding the perfect maple and cinnamon blend. Each attempt was an adventuresome bowls ended up charred, others bland. But now, this recipe is a colorful, cozy hug for your taste buds that my family can’t get enough of.
FAQs ( Roasted Root Vegetable Buddha Bowls with Maple Cinnamon )
What vegetables are best for this recipe?
The best vegetables for this dish include carrots, parsnips, and beets, as they caramelize beautifully. You can also experiment with sweet potatoes or turnips for added flavor and texture, making this a versatile meal for various tastes.
Can I make this recipe ahead of time?
Yes, you can prepare the roasted vegetables and the maple cinnamon tahini dressing up to a few days in advance. Store them separately in airtight containers in the refrigerator, and simply reheat the veggies when you’re ready to serve.
What is the serving suggestion for this dish?
This meal is best served over a bed of quinoa or brown rice for added nutrition. Top it with fresh greens like kale or spinach, and drizzle the maple cinnamon tahini dressing right before serving for a burst of flavor.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, as it relies on vegetables, quinoa, and tahini. Just ensure that any store-bought tahini or other ingredients you use are certified gluten-free to avoid cross-contamination.
How long does it take to roast the vegetables?
The vegetables typically take about 25-30 minutes to roast at 400°F. Be sure to check for tenderness and a golden brown color, as roasting times can vary based on the size of your vegetable pieces.
Conclusion
These Roasted Root Vegetable Buddha Bowls with Maple Cinnamon are pure comfort in a bowl! In about 40 minutes, you’ll fill your kitchen with the warm, irresistible aroma of roasted veggies. You’ll love how the sweet maple glaze harmonizes with the earthy flavors, making this dish cozy enough for family gatherings yet quick enough for busy weeknights.
For a twist, try adding a splash of lemon juice to your tahini dressing for extra zing, or swap in some earthy quinoa for a heartier base. If you have leftovers (which is rare!), they store beautifully in the fridge and reheat wonderfully. A tip from my aunt’s kitchenadding a drizzle of olive oil while reheating refreshes the flavors!
I can’t wait to hear your thoughts on this recipe! Did you grow up with a similar dish that warms your heart? Snap a photo and share it with us, or pass this recipe along to a friend who could use some cozy vibes. Happy cooking, and may your kitchen always be filled with love and laughter!
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
