Sheet pan-style Buddha bowls

Nutrition Information

Amount Per Serving
Calories 640
Calories from Fat 225
% Daily Value*
Total Fat 25g
Saturated Fat 3.5g
Cholesterol 0mg
Sodium 430mg
Total Carbohydrate 97g
Dietary Fiber 22g
Protein 19g
Vitamin A: 110%, Vitamin C: 340%, Calcium: 15%, Iron: 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Servings: 4-6

  • 2 yellow onions, peeled and cut into 1/2-inch wedges
  • 1/2 head of red or purple cabbage, cut into wedges
  • 2 red potatoes, cut into 1/2-inch wedges
  • 1 small butternut squash, peeled and 1/2-inch diced
  • 1 pound Brussels sprouts, halved
  • extra-virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 1/2 cups quinoa, cooked according to package directions

Tahini sauce:

  • 1 tablespoon tahini
  • 1/2 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon maple syrup
  • 2 avocados, peeled and sliced
  • fresh parsley

Tahini is a condiment made from toasted ground hulled sesame seeds. SOURCE


Heat oven to 400° F.

Line 13-by-18-inch sheet pan with parchment paper.

Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.

While vegetables roast, cook quinoa.

To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.

To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee