ROASTED ROOT VEGETABLE BUDDHA FREE, DINNER, GLUTEN FREE, MAIN DISH SALADS, VEGAN, VEGETARIANJump to Recipe·Print RecipeThese Roasted Root Vegetable Buddha Bowls are healthy, filling and perfect for lunch or dinner!Do you guys ever have those days where you’re completely distracted by every little thing and can’t seem to focus to get your work done? And by every little thing, I really just mean Facebook haha. It keeps sucking me in!But, I’ve been sitting on the recipe for these Roasted Root Vegetable Buddha Bowls for way too long now and I need to share it with you! I know that root vegetables are more of a winter ingredient and it’s almost April now, but it’s been oddly cold here the last few days and it really makes me want a cozy bowl of food just like this!Did you guys know that eating root vegetables can actually make you feel more grounded? Well, at least that is what my mother told me when I was 40 weeks pregnant and wanting the baby to come! She told me that I needed to eat more root vegetables and also go stand outside in barefeet in the dirt. Not sure either of those things really helped, but it’s a nice thought 🙂 Crispy Potato TacosSome root vegetables can have a little kick to them which is one reason I really like to roast them. It calms their taste down a little bit and gives them a sweeter flavor. Carrots and sweet potatoes don’t really need it as much, but it’s great for your turnips and rutabagas.For these Roasted Root Vegetable Buddha Bowls, I’ve roasted up my favorite root vegetables and combined them with quinoa, baby kale, creamy avocado, a big dollop of hummus and then topped them off with some balsamic glaze.They’re really easy to make and will have you feeling all cozy inside! I hope you’re having a wonderful spring so far!roasted root vegetable buddha bowlsPrep Time: 15 minsCategory: Dinner, Gluten Free, VeganDESCRIPTIONThese Roasted Root Vegetable Buddha Bowls are healthy, filling and perfect for lunch or dinner!INGREDIENTS8 cups of your favorite root vegetables, chopped (I used carrots, sweet potato, rutabagas, parsnips, turnips and red onion)2 teaspoons olive oil1/2 teaspoon salt1/4 teaspoon black pepper3/4 cup dried quinoa1/2 cup hummus4 handfuls baby kale2 small avocados, slicedBalsamic glazeOptional toppings: fresh herbs, fresh lemon juice, liquid aminosINSTRUCTIONSHeat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt and pepper. Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.Add quinoa to a medium sized pot with 1 1/2 cups water, or broth. Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.Assemble bowls: Add a heaping 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons hummus and 1/2 of an avocado. Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.