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Buddha Bowls with Roasted Veggies

Nutritious, customizable Buddha Bowls with perfectly roasted vegetables, protein-rich grains, and a delightful tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 cups cooked quinoa or brown rice
  • 2 cups fresh spinach or mixed greens
  • 1 sweet potato cubed
  • 2 cups Brussels sprouts halved
  • 1 red bell pepper sliced
  • 1 small head of broccoli cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons tahini
  • 1 lemon juiced
  • 1 tablespoon maple syrup
  • Water to thin
  • Salt to taste
  • Avocado slices
  • Chickpeas
  • Pumpkin seeds
  • Microgreens

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Toss the sweet potato, Brussels sprouts, bell pepper, and broccoli with olive oil, salt, and pepper.
  • Spread vegetables evenly on the baking sheet, ensuring they're not overcrowded.
  • Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly crispy.
  • While vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and enough water to reach desired consistency.
  • Assemble the bowls by laying down a bed of greens, adding the cooked grain, arranging the roasted vegetables, and drizzling with tahini dressing.
  • Top with your chosen garnishes and serve immediately.