Description
A colorful and nutritious meal featuring roasted vegetables, quinoa, and a delicious tahini dressing.
Ingredients
Scale
- 1 cup quinoa, cooked
- 1 sweet potato, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup sesame seeds
- Fresh cilantro, for garnish
- 1/4 cup tahini (for dressing)
- 2 tablespoons lemon juice (for dressing)
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon maple syrup or honey (for dressing)
- 1 garlic clove, minced (for dressing)
- 2–3 tablespoons water (to thin dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the diced sweet potato, broccoli, cauliflower, and red bell pepper on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
- While the vegetables are roasting, cook the quinoa according to package instructions.
- In a small bowl, whisk together all ingredients for the tahini dressing, adding water to thin to your desired consistency.
- To assemble the bowls, divide the cooked quinoa among bowls.
- Top with roasted vegetables, avocado slices, and a sprinkle of sesame seeds.
- Drizzle with tahini dressing and garnish with fresh cilantro.
- Serve warm or chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep tahini dressing separate until serving to avoid sogginess.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Buddha Bowl, Roasted Vegetables, Healthy Meal, Vegan Recipe, Meal Prep