Roasted Veggie Buddha Bowls
Author: 
Recipe type: Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Protein bowl, great for lunch or dinner.
Ingredients
  • 1 large Sweet Potato, cubed
  • 1 medium Red Onion, sliced
  • 1 -2 heads of Broccoli, chopped into florets
  • 1 cup Quinoa, cooked
  • 1 Avocado
  • 1 Tablespoon Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to taste
  • **Maple Tahini Dressing
  • 3 Tablespoons Tahini
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Lemon Juice
  • ½ tsp Salt
Instructions
  1. Pre-heat oven to 375 degrees.
  2. On a large baking sheet, line with parchment paper and lightly grease with Extra Virgin Olive Oil (EVOO).
  3. Chop vegetables an toss with 1 Tablespoon EVOO and salt and pepper to taste.
  4. Place vegetables on baking sheet and add to oven for 20 minutes
  5. While roasting vegetables, cook quinoa according to package. In a medium-size pot, bring 2 cups of water to a boil then add 1 cup quinoa. Cover and turn head to medium/low and simmer for about 20 minutes or until water is absorbed.
  6. Slice avocado in half and then into slices.
  7. Once all ingredients are cooked, its time to plate! This recipe is enough for two servings (or you can easily double). Place half of the quinoa, vegetables, and avocado into an individual serving bowl, and the rest into a second bowl. Top with the dressing.
Recipe by The Energetic Foodie at https://energeticfoodie.com/roasted-veggie-buddha-bowls/