Name: Roasted Veggie Buddha Bowl
Ingredients: 1 cup cooked quinoa or brown rice; 1 sweet potato, diced; 1 cup broccoli florets; 1 bell pepper, diced; ½ red onion, sliced; 2 tbsp olive oil; Salt and pepper to taste; Tahini dressing (tahini, lemon juice, water, garlic powder, salt)

Description

This recipe, “Roasted Veggie Buddha Bowl,” is a celebration of colorful, roasted vegetables, hearty grains, and a creamy, flavorful tahini dressing

Ingredients

Scale

1 cup cooked quinoa or brown rice
1 sweet potato, diced
1 cup broccoli florets
1 bell pepper, diced
½ red onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Tahini dressing (tahini, lemon juice, water, garlic powder, salt)

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare Vegetables: Toss the diced sweet potato, broccoli florets, diced bell pepper, and sliced red onion with olive oil, salt, and pepper in a large bowl.
Roast Vegetables: Spread the seasoned vegetables out on a baking sheet. Roast for about 25-30 minutes, or until tender and slightly crispy.
Make Tahini Dressing: While the vegetables are roasting, make the tahini dressing. In a small bowl, mix tahini, lemon juice, water, garlic powder, and salt. Adjust the consistency with water as needed to create a smooth, pourable dressing.
Assemble Buddha Bowl: Assemble the Buddha bowl by placing the cooked quinoa or brown rice in a bowl.
Add Roasted Vegetables: Top with the roasted vegetables.
Drizzle with Dressing: Drizzle with the tahini dressing before serving.
Serve: Enjoy!