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:

1. Preheat the oven to 400°F (200°C).

2. 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.

3. 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.

4. While the vegetables are roasting, prepare the quinoa according to package instructions.

5. 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.

6. 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.

7. Arrange the roasted vegetables, baby spinach or mixed greens, and cherry tomatoes on top of the quinoa.

8. Drizzle the Tahini Dressing generously over the Buddha bowls.

9. Sprinkle pumpkin seeds on top for added crunch (if using).

10. Serve immediately and enjoy the explosion of flavors and textures!