SHEET PAN BUDDHA BOWLS WITH TAHINI SAUCE


Nourishing Buddha bowls are my kind of comfort food. Try this recipe for Buddha bowls packed with satisfying roasted fall and winter veggies and creamy tahini drizzle.



Since it seems that I’m not the only one loving these nourishing rainbow bowls of deliciousness, I thought I would share the Buddha bowls we enjoyed this week. Buddha bowls are a terrific way to clean out the fridge, using up whatever veggies we have. This week’s Buddha bowls were loaded with fall and winter veggies. These are harder vegetables that all take approximately the same amount of time to roast. I love filling up a big sheet pan with a beautiful rainbow of vegetables.

SHEET PAN BUDDHA BOWLS WITH TAHINI SAUCE
TOTAL TIME: 55 MINUTES PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES
Roasted winter vegetables come together to create a nourishing and easy dinner.


INGREDIENTS:

1 cup quinoa, rinsed and drained
1 yellow onion, peeled and cut into 1/2 inch wedges
1/2 purple cabbage, cut into wedges
2 red potatoes, cut into 1/2 inch wedges
1 small butternut squash, peeled and 1/2 inch diced
16 oz. Brussels sprouts, halved
extra virgin olive oil
salt to taste
all purpose seasoning blend (I used Trader Joe’s Everyday Seasoning)
1 tablespoon tahini
juice of 1/2 lemon
1 teaspoon dijon mustard
1/2-1 teaspoon maple syrup
favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
2 avocados, peeled and sliced
fresh parsley for garnish

DIRECTIONS:

Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

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