I love Buddha bowls. If I could eat a ton of veggies over rice with a delicious sauce for every meal I really would. This Sheet Pan Buddha Bowl is perfect for meal prep because it streamlines the process and allows you to cook everything all at once and not have to watch it on the stove. Also it is super easy to customize and to cook your favorite veggies.
Not only is this super easy and functional it is also beautiful and a great way to know you’re getting all of your nutrients. Eat the rainbow and don’t forget to take a pic of the photogenic plate!
I’ve done this prep so many different ways and with so many different veggies. Including spiralized veggies (left). That tray has sweet potato noodles, carrot noodles, white potato noodles, turnips and broccoli noodles. They all roasted up nicely and were perfect with hummus dressing.
Pictured right are fresh carrots, yellow squash, kale and zucchini, mushrooms and cabbage. As well as frozen corn, peas and broccoli.
Don’t forget you can make your protein this way too. Like This crispy oven fried tofu.
This is less of a recipe and more of a tip on how to quickly roast a ton of veggies for meal prep. So this is less of an ingredient list and more of a supply list. You will need:
1-2 baking sheets ( or more, but only two fit in my oven at a time)
Silicone mats or parchment paper (Definitely recommend the reusable silicone mats!)
Favorite (Seasonal?) veggies (fresh or frozen works well with both even try some lima, garbanzo or edamame beans!)
Cooked grains (brown rice, quinoa etc) or a bed of greens
Preferred seasonings ( I almost always use garlic and onion powder- get creative, try curry powder or Italian seasonings!)
Salt and pepper to taste
1. Preheat you oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone mats.
2. Prep your vegetables, chop to smaller uniform sizes add to baking sheet In an even layer. If using frozen veggies add directly to baking sheet in an even layer. Absolutely no oil is needed but you can add some if you’d like for flavor. Season to taste.
3. Bake for 25-35 minutes. Lighter or leafy vegetables like peppers or kale and cabbage may need to come out sooner depending on your taste, so check around the 25 minute mark. I tend more towards 35 minutes for larger or more dense vegetables like winter squashes, carrots and potatoes. If that is the case place those on a separate baking sheet so they can stay in longer.
4. Split the vegetables evenly in 4-5 containers that contain a bed of greens or grains. Cover with a sauce or dressing of choice. Try this buddha bowl with peanut sauce!
*Nuts and seeds make great toppers for the Buddha bowl but would not do well cooked on the sheet pan!
Let me know what you think and if you give this a try!
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