Roasted Vegetable Buddha Bowl
This vibrant Roasted Vegetable Buddha Bowl is a nourishing and colorful dish packed with seasonal veggies, grains, and a creamy tahini dressing. Perfect for meal prep or a wholesome dinner, this bowl is both satisfying and loaded with nutrients.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 cup quinoa
- 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, carrots)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup tahini
Instructions
- 1. Preheat the oven to 425°F (220°C).
- 2. Rinse the quinoa under cold water, then cook it according to package instructions, usually about 15 minutes.
- 3. While the quinoa cooks, chop the mixed seasonal vegetables into bite-sized pieces, toss them with olive oil, salt, and black pepper.
- 4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
- 5. In a small bowl, whisk together tahini with water, lemon juice, and a pinch of salt to create a creamy dressing.
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