Vegan Buddha Bowl

A vibrant and nutritious Vegan Buddha Bowl featuring protein-rich quinoa, a medley of roasted seasonal vegetables, and drizzled with a creamy homemade tahini dressing. This customizable bowl offers a sustainable and satisfying meal, perfect for lunch or dinner.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup diced sweet potatoes

1 red bell pepper, sliced

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup tahini

1 tablespoon lemon juice

2 tablespoons water

1 clove garlic, minced

1 tablespoon maple syrup

1 tablespoon soy sauce

1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).

2. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Lower the heat, cover, and simmer for 15 minutes or until all water is absorbed.

3. On a baking sheet, toss the cherry tomatoes, broccoli, sweet potatoes, and red bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.

4. In a small bowl, whisk together tahini, lemon juice, water, garlic, maple syrup, and soy sauce until smooth. Adjust seasoning as needed.

5. To assemble, divide the quinoa among serving bowls. Top with roasted vegetables and drizzle with the tahini dressing. Garnish with chopped parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave for 1-2 minutes until warmed through, or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.