Category: Main Dishes / Vegetarian

Yield: 2 servings

Ingredients

1-2 pounds vegetables of your choice, cut into dice* (examples: broccoli, cauliflower, Brussel sprouts, squash, carrots, parsnips, beets)

Tip: To even out cooking time, use larger dice for vegetables that cook faster and smaller dice for those that require longer cooking time

Avocado oil (or oil of choice)

Optional: Toppings of choice (examples: thinly sliced cucumbers, toasted seeds, sliced avocado)

1 cup cooked quinoa (you can also use another whole grain – brown rice, farro, bulgur, whole wheat noodles)

For the tahini lemon sauce

¼ cup tahini

¼ cup water

5 tablespoons lemon juice

1 clove garlic, minced

2 tablespoons fresh parsley, minced (optional)

salt and pepper to taste

Instructions

  1. Preheat the oven to 450 degrees.
  2. Prepare quinoa according to directions
  3. Place your vegetables on a baking sheet and drizzle with oil. You can sprinkle with seasoning of your choice. Toss to coat evenly.
  4. Roast in the oven until the vegetables are browned, about 20-30 minutes turning halfway.
  5. While the vegetables are roasting, make your sauce and prep your toppings.
  6. Mix the tahini, lemon juice, garlic, and parsley if using and add water until smooth consistency is reached. Season to taste.
  7. When the vegetables are roasted, assemble the bowl with quinoa, vegetables, toppings and drizzle of dressing.

Recipe Source:

Flaherty, M. (2016). Roasted Vegetable Buddha Bowl Recipe. Happy Healthy Mama. Retrieved from https://happyhealthymama.com/buddha-bowl-recipe.html