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Roasted Root Vegetable Buddha Bowl With Maple Cinnamon Tahini Dressing 

Recipe adapted from  The Roasted Root.  Photo by Julia Mueller. 

Recipe adapted from The Roasted Root. Photo by Julia Mueller. 

We love veggie bowls like this one because they are a great way to use (and use up) your Imperfect veggies. Roasting root vegetables makes them super sweet, tender, and versatile. This is the type of meal that you can prep for on the weekend and then enjoy throughout the week. You can always improvise a new sauce to keep it fresh and adapt the filling to whatever you've got on hand! 


For the bowl: 

  • 1 large Imperfect sweet potato, chopped into ¼ to ½- cubes
  • 2 large Imperfect turnips or rutabagas, peeled and sliced into ¼ inch rounds
  • 2 medium Imperfect beets, peeled and chopped into wedges
  • Your favorite oil and salt, for roasting. 
  • 10 ounces spinach or your favorite greens. 
  • ½ small head of cabbage, sliced
  • 3 cups cooked brown rice

For the maple-cinnamon tahini dressing: 

  • ¼ c + 2 Tbsp tahini
  • ¼ c water
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt or to taste


  • Preheat the oven to 375 degrees F.
  • Arrange the root vegetables on two large baking sheets in a single layer.
  • Drizzle oil over the vegetables and use your hands to coat them.
  • Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned. 
  • While the vegetables are roasting, prepare the tahini dressing. Add all ingredients for the dressing to a small blender and blend until smooth, thick, and creamy. If dressing is too thick, add a small amount of water or lemon juice.
  • Put together bowls by adding desired amount of spinach, cabbage, and brown rice to large serving bowls. Add desired amount of roasted vegetables and tahini dressing to each bowl. Note: a small amount of tahini dressing goes a long way!
  • Serve with sunflower seeds and fresh chopped parsley or cilantro.