Vegan Buddha Bowl Recipe
Quinoa, roasted vegetables, and tahini dressing.
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Ingredients
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Grain Base
Vegetables
Tahini Dressing
Toppings (optional)
Method
Grain Preparation
- 1
Rinse Quinoa
Rinse the quinoa under cold water to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
- 3
Simmer
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 4
Fluff Quinoa
Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
Vegetable Roasting
- 5
Preheat Oven
Preheat the oven to 425°F (220°C).
- 6
Prepare Vegetables
Peel and dice the sweet potato, bell pepper, zucchini, and red onion into bite-sized pieces.
- 7
Season Vegetables
In a large bowl, combine the diced vegetables with broccoli florets. Drizzle with olive oil, salt, and pepper, and toss to coat.
- 8
Arrange on Baking Sheet
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- 9
Roast Vegetables
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Tahini Dressing Preparation
- 10
Mix Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth.
- 11
Adjust Dressing
Add salt and black pepper to taste. Adjust the consistency with more water if needed.
