Roast veggie buddha bowl

Roast veggie buddha bowl
Roast veggie buddha bowl

Serves 4



4 small potatoes, diced 

1 medium sweet potato, diced 

1 cup red cabbage, thinly sliced 

2 carrots, julienned 

1 red capsicum, thinly sliced 

1 bunch broccolini, roughly chopped 

1 tsp salt 

1 tsp paprika 

2 tbsp olive oil 

2 cups cooked quinoa (or rice) 

1⁄2 medium avocado, sliced 

1 lemon, cut into quarters 


Sesame seeds 



  1. Preheat oven to 190 degrees Celsius. Line two baking trays with baking paper. 
  2. On the first baking tray, add the potato, sweet potato and carrots. Drizzle with half of the oil, paprika and sea salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender. 
  3. On the second baking tray, add the cabbage, red capsicum and broccolini. Drizzle with the remaining oil, paprika and sea salt. Toss to combine. 
  4. Once the potatoes and carrots have been cooking for 10 minutes, add the second tray to the oven and bake for around 15-20 minutes. 
  5. To serve, place cooked quinoa in two bowls and divide the vegetables evenly. Garnish with avocado and season with a dressing of your choice and sesame seeds. Enjoy! 


          Feeding Kids TipYou can put the separate parts of this meal on the table for kids to choose from. You might suggest children include at least 3 different colours in their bowl.


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