These delicious, colorful roasted vegetable buddha bowls with jammy boiled eggs and tahini sauce are nourishing, satisfying and filling! They're great for meal prep or vegetarian dinners.
When I want a deeply nourishing, meal that leaves me full and satisfied but not sluggish, I turn to a grain bowl. Everything just seems to taste better in bowl form, doesn't it? While there are endless variations on grain bowls - also called buddha bowls - this one with farro, roasted sweet potatoes, beets, and brussels sprouts, is one of my favorites.
Why You'll Love These Grain Bowls
Not only is this buddha bowl beautiful and delicious, it's also loaded with nutrition from a variety of healthy whole foods. The combination of whole grain farro, colorful roasted veggies and avocado provide filling fiber, heart-healthy fat, and tons of antioxidants. This vegetarian bowl also has plenty of satisfying protein whether you include the jammy boiled egg or not - though I highly recommend it. It's all finished off with a luxurious drizzle of my favorite 5-ingredient tahini dressing. All the variety in textures and flavors will leave you coming back for more!
- Farro - It's a whole grain and ancient form of wheat with a chewy texture and nutty flavor.
- Sweet potato
- Brussels sprouts
- Arugula (or another leafy green)
- Eggs - Soft boiled to jammy perfection!
- Tahini dressing
How To Make Them
- Make the tahini dressing. You can make it up to 3 days in advance and store it in the refrigerator.
- Roast the veggies. Dice the sweet potato and beet into half-inch cubes (peeling is optional). Trim the woody ends from the brussles sprouts and cut them in half. Spread them all on a sheet pan and drizzle with oil and sprinkle with salt and pepper. Roast at 425°F for 15 to 20 minutes, stirring once halfway through.
- Cook the farro while the veggies are roasting. The cook time will vary based on the type of farro you buy (semi-pearled, quick cook, etc).
- Boil the eggs. Bring a saucepan of water to a strong boil. Gently slip in the eggs and boil for exactly 6 minutes. After 6 minutes, drain the eggs and place them in a bowl of ice water to stop the cooking process. Once cooled to the touch, gently peel the eggs.
- Assemble the bowls. Divide the farro between two bowls. Top each with a handful of arugula. Then top with roasted sweet potatoes, beets and brussels sprouts. Top each bowl with a halved egg, sliced avocado, and a drizzle of tahini dressing. If you're feeling extra fancy, sprinkle with red pepper flakes or sesame seeds.
Variations and Substitutions
There are so many ways to customize these bowls!
- These can easily be made vegan by leaving off the eggs.
- For more protein, add some seared steak, grilled chicken, or salmon.
- I adore farro for grain bowls, but any whole grain will work. Use quinoa, brown rice, or whole oat goats for a gluten-free bowl.
- Mix and match veggies to suit your taste and what you have on hand. Try broccolini in place of brussels sprouts, or add red peppers!
- I love the tahini dressing on everything, but some other delicious options include: golden turmeric tahini sauce, romesco sauce, avocado arugula pesto, or chimichurri!
Meal Prep Tips
They are perfect for meal prepping.
- You can portion them out and eat them straight from the fridge for healthy, delicious meals in a hurry. I suggest keep the egg whole, keeping the tahini dressing on the side, and adding the arugula to the top for most freshest experience. You can also wait until just before eating to add the avocado.
- If you prefer to eat the bowls warm, you can portion out the farro and roasted veggies to heat up when you're ready, then add the remaining ingredients just before eating.
- The tahini dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- If you're making the eggs ahead, leave them whole until you're ready to eat to protect the jammy yolk!
Love food in a bowl as much as I do? Try one of these other Healthy Bowl Recipes!
Did you make this recipe? Please leave a star rating in the comments!Print
Roasted Vegetable Buddha Bowls with Tahini Dressing
These delicious, colorful roasted vegetable buddha bowls with jammy boiled eggs and tahini sauce are nourishing, satisfying and filling! They're great for meal prep or vegetarian dinners. ( Includes vegan and gluten-free options.)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 bowls 1x
- Category: main dish
- Method: roasted
- Cuisine: American
- 1 small sweet potato
- 1 large beet (or 2 small)
- 2 cups brussels sprouts, halved
- 1 tbsp olive oil
- salt and pepper
- ½ cup dry farro
- 2 large eggs
- ½ small avocado, sliced
- 2 handfuls arugula or other leafy green
- tahini dressing
- Make the tahini dressing. It can be made up to 3 days in advance and stored in the refrigerator.
- Preheat oven to 425° F.
- Wash sweet potato, beet and brussels sprouts. Dice sweet potato and beet into ½ inch cubes. Trim and halve brussels sprouts.
- Spread diced sweet potato and beet on a baking sheet lined with parchment or a silicone baking mat. Add brussels sprouts to the baking sheet, placing them cut side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, stirring halfway through, or until vegetables are softened and starting to brown.
- Cook farro according to package directions.
- Boil the eggs. Bring water to a boil in a small saucepan. Gently place eggs in the water and boil for exactly 6 minutes. Drain and place eggs into an ice water bath to stop the cooking. Once cooled to the touch, carefully peel the eggs.
- Divide farro between two bowls. Top each with a small handful of arugula. Add sweet potatoes, beets, and brussels sprouts. Top each bowl with sliced avocado, one peeled egg, and a drizzle of tahini dressing.
- Optional: Sprinkle with sesame seeds and/or chili flakes.
Keywords: roasted vegetable grain bowl, roasted vegetable buddha bowl, roasted vegetable bowl with tahini sauce
This post was originally published March 2017 and has been updated.