Roasted Veggie Buddha Bowl
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 sweet potato, diced
- 1 cup broccoli florets
- 1 bell pepper, diced
- 1/2 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Tahini dressing
- tahini
- lemon juice
- water
- garlic powder
- salt
Preparation
Preheat the oven to 400°F (200°C).
Toss the sweet potato, broccoli, bell pepper, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the vegetables for about 25-30 minutes, or until tender and slightly crispy.
In a small bowl, mix tahini, lemon juice, water, garlic powder, and salt to make the tahini dressing.
Assemble the Buddha bowl by placing the cooked quinoa or brown rice in a bowl. Top with roasted vegetables.
Drizzle with tahini dressing before serving.
