Spelt Buddha Bowl with Roasted Veggies

A Balanced Bowl for Everyday Eating

This Spelt Buddha Bowl is a simple way to eat well. It blends nutty spelt with roasted vegetables, fresh greens, and a light dressing. Each bite is warm, earthy, and satisfying. It’s easy to prepare, full of colour, and perfect for a healthy lunch or dinner.

This bowl offers great texture — chewy spelt, soft roasted veg, and crisp salad. It’s full of fibre, vitamins, and plant-based protein. You can enjoy it warm or cold, making it a smart choice for meal prep or quick meals during the week.

Why You’ll Love This Recipe

It’s an easy one-bowl meal that fits any diet. You can change the vegetables or dressing based on the season or what’s in your fridge. The spelt gives a hearty, nutty base that fills you up without feeling heavy.

This recipe works for everyone — vegetarians, flexitarians, or anyone who wants something fresh yet comforting. You can serve it alone or pair it with grilled chicken or tofu for extra protein.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cuisine: British

Courses: Main Dish

Difficulty: Beginner

Servings: 2

Estimated Cost: 6

Calories: 480

Best Season: Suitable throughout the year

Dietary: Dairy-Free, Vegetarian

Description

A colourful, nourishing bowl of spelt, roasted vegetables, and greens, finished with a light lemon-tahini dressing. Easy, fresh, and satisfying.

Ingredients

For the Bowl:

120 g cooked spelt (cooled)
1 medium courgette (sliced)
1 red pepper (chopped)
1 small sweet potato (cubed)
1 red onion (sliced)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 small handful mixed greens (e.g., spinach, kale, rocket)
½ avocado (sliced)

For the Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water (adjust for thickness)
½ tsp honey or maple syrup
Pinch salt

Instructions

Cook the Spelt

1
Cook spelt according to package directions. Drain and let it cool slightly.

Roast the Vegetables

2
Preheat oven to 200°C (400°F). Place courgette, pepper, sweet potato, and red onion on a tray. Drizzle with olive oil, sprinkle salt and pepper, and roast for 20–25 minutes until tender and golden.

Prepare the Dressing

3
In a small bowl, whisk tahini, lemon juice, honey, and salt. Add warm water gradually until smooth and pourable.

Assemble the Bowl

4
Place a base of spelt in each bowl. Add roasted vegetables, greens, and avocado slices on top. Drizzle with dressing.

Serve

5
Enjoy warm or chilled.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 3g15%
Sodium 350mg15%
Potassium 950mg28%
Total Carbohydrate 62g21%
Dietary Fiber 10g40%
Sugars 7g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes
You can replace tahini with Greek yoghurt or peanut butter for a different taste. Store leftovers in an airtight container for up to 3 days in the fridge.

Keywords: healthy, spelt, vegetarian, buddha bowl, roasted vegetables

Tips & Variations

Add Protein: Add grilled tofu, halloumi, or chickpeas for extra protein.
Flavour Twist: Mix in herbs like parsley or coriander for freshness.
Change the Grain: Substitute spelt with quinoa or brown rice if preferred.
Meal Prep Tip: Roast extra vegetables to use in wraps or salads later in the week.

Conclusion

This Spelt Buddha Bowl with Roasted Veggies is a smart way to eat simple, healthy food. It’s colourful, balanced, and easy to prepare. Try it once, and it might become your go-to meal. Serve it fresh and enjoy every bite of wholesome flavour.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-buddha-bowl-with-roasted-veggies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!