Ingredients:
For the Roasted Vegetables:
- 1 large sweet potato, peeled and diced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Quinoa Base:
- 1 cup quinoa, rinsed and cooked according to package instructions
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2-3 tablespoons water (as needed to reach desired consistency)
- Salt and pepper to taste
For Assembly:
- 2 cups baby spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup pumpkin seeds (optional)
Instructions:
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Preheat the oven to 400°F (200°C).
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In a large mixing bowl, toss the diced sweet potato, broccoli florets, sliced red bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
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Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly crispy around the edges.
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While the vegetables are roasting, prepare the quinoa according to package instructions.
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In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until you achieve a pourable dressing consistency.
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Once the vegetables and quinoa are ready, it's time to assemble the Buddha bowls. Start with a base of cooked quinoa in each bowl.
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Arrange the roasted vegetables, baby spinach or mixed greens, and cherry tomatoes on top of the quinoa.
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Drizzle the Tahini Dressing generously over the Buddha bowls.
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Sprinkle pumpkin seeds on top for added crunch (if using).
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Serve immediately and enjoy the explosion of flavors and textures!