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Harvest Root Veggie + Chicken Buddha Bowls

Print Recipe
Yield 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

For The Green Tahini Drizzle

  • 1/2 cup Olive Oil
  • 1/2 cup Water
  • 1/4 cup Tahini
  • Large Bunch Cilantro
  • 1 Garlic Clove
  • Juice of 1/2 Lemon
  • 1/2 tsp Salt, more to taste

For The Chicken & Veggies

  • 4 Large Carrots, peeled and chopped
  • 3 Parsnips, peeled and chopped
  • 4 Medium Beets, peeled and chopped
  • 4 tbsp Olive Oil
  • 1/4 cup Chopped Flat-Leaf Parsley
  • 3 Sprigs Rosemary
  • 6 Sprigs Thyme
  • 1 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 1 tsp Paprika
  • 1/2 tsp Salt, to taste
  • 1/4 tsp Black Pepper, to taste
  • 4 Large Boneless, Skinless Chicken Breasts

Instructions

  • 1. Preheat Oven: Heat oven to 400°F.
  • 2. Prepare Spices & Chicken: In a small bowl, mix granulated garlic, onion, paprika, nutmeg, salt, and pepper. Place chicken on a cutting board and lightly pound the thicker parts to an even thickness for more consistent cooking. Transfer chicken to a parchment-lined sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with half the spice mixture.
  • 3. Prepare Vegetables: In a large bowl, combine chopped carrots, parsnips, and beets with remaining olive oil and remaining spice mixture. Toss to coat evenly. Arrange vegetables around the chicken on the sheet pan.
  • 4. Roast: Roast 25–30 minutes, tossing the vegetables halfway through (after ~15 minutes), until chicken is cooked through (internal temperature 165°F) and vegetables are tender and caramelized.
  • 5. Make Green Tahini Drizzle: While chicken and vegetables roast, combine tahini, olive oil, water, garlic, lemon juice, cilantro/parsley, and salt in a food processor or high-speed blender. Blend until smooth. Taste and adjust salt or lemon if needed.
  • 6. Assemble Bowls: Slice or cube chicken. Divide roasted vegetables and chicken among bowls. Drizzle generously with green tahini. Garnish with extra parsley or herbs if desired. Serve immediately.

Notes

Ingredient Notes

  • Carrots, Parsnips & Beets: Choose firm, medium-sized roots for even roasting; chopping into similar-sized pieces ensures uniform cooking.
  • Chicken Breasts: Boneless and skinless cook quickly and evenly; adjust cooking time for thicker breasts.
  • Olive Oil & Spices: Coats veggies for caramelization; paprika and nutmeg add warm, earthy flavor.
  • Herbs: Rosemary and thyme complement roasted vegetables and chicken. Fresh parsley adds brightness at the end.
  • Tahini Drizzle: Tahini adds richness; blending with herbs, lemon, and water lightens it to a pourable drizzle.

Customization Ideas

  • Vegetarian Option: Swap chicken with roasted chickpeas or tofu; keep the same spice mix and roasting method/timing
  • Make Ahead/Meal Prep: Roast extra vegetables and protein; store separately from tahini until ready to serve.
  • Flavor Variations: Add sweet potatoes, turnips, or delicata squash for seasonal variety.

Storage & Make Ahead

  • Refrigerator: Store roasted vegetables and chicken in airtight containers for up to 3 days. Tahini drizzle keeps in a separate container for up to 5 days.
  • Freezer: Roast chicken and vegetables can be frozen for up to 1 month; thaw in refrigerator and reheat gently.
  • Meal Prep Tip: Keep sauce separate until serving to maintain creaminess and prevent veggies from becoming soggy.