Colorful Quinoa Buddha Bowl with Lemon Tahini Dressing
Roasted veggies and vegan garlicky tahini dressing are a match made in heaven! This healthy buddha bowl is perfect for meal prepping and will leave you satisfied and full of energy to power you through your day.
Ingredients
- 1 head cauliflower cut into florets
- 1 pound bag of frozen or fresh brussels sprouts if fresh, cut in half lengthwise
- 4 medium sweet potatoes peeled and chopped into 1 inch cubes
- 4 carrots chopped in half and sliced into 1/2 inch strips
- 2 tbsp olive oil divided
- 1 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cinnamon
Garlic Tahini Dressing
- 1/3 cup tahini
- 1/4 cup warm water
- 1 tsp lemon juice
- 1 tsp coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chopped fresh dill
Instructions
- Preheat the oven to 400 degrees.
- Place the cauliflower florets in a bowl and toss them with a drizzle of olive oil, a dash of salt and pepper, and 1 tsp each of chili powder and garlic powder. Place the cauliflower on one side of a large nonstick baking sheet.
- To that same bowl, toss the brussel sprouts and sliced carrots with olive oil, salt and pepper and add them to the other side of the baking sheet.
- Using the same bowl, toss the chopped sweet potatoes with the remaining olive oil, salt, pepper, and 1/2 tsp of chili powder and cinnamon. *Place them on a separate baking sheet as they take longer to cook.
- Place the trays in the oven and set a timer for 30 minutes. When it appears that they are tender and slightly browned, take the tray with the cauliflower, carrots, and brussels sprouts out of the oven.
- Bake the sweet potatoes for 10 minutes longer or until they are soft and crispy on the outside. Check the oven frequently as cooking time depends on the size of the sweet potatoes.
Garlic Tahini Dressing
- Whisk all ingredients together and place them in a small mason jar, making sure to shake the contents in the jar! Drizzle over veggies:)