Roasted Vegetable Buddha Bowls with Tahini Dressing

overhead view of roasted vegetable grain bowl with a soft boiled egg and tahini sauce.

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.)


  • 1 small sweet potato
  • 1 large beet (or 2 small)
  • 2 cups brussels sprouts, halved
  • 1 tbsp olive oil
  • salt and pepper
  • 1/2 cup dry farro
  • 2 large eggs
  • 1/2 small avocado, sliced
  • 2 handfuls arugula or other leafy green
  • tahini dressing


  1. Make the tahini dressing. It can be made up to 3 days in advance and stored in the refrigerator. 
  2. Preheat oven to 425° F.
  3. Wash sweet potato, beet and brussels sprouts. Dice sweet potato and beet into 1/2 inch cubes. Trim and halve brussels sprouts. 
  4. 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.
  5. Cook farro according to package directions.
  6. 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.
  7. 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.
  8. Optional: Sprinkle with sesame seeds and/or chili flakes.


Keywords: roasted vegetable grain bowl, roasted vegetable buddha bowl, roasted vegetable bowl with tahini sauce