Roasted Vegetable Buddha Bowl
Servings: 4 Bowls
Ingredients
Veggies
- 1 small head of broccoli chopped
- 2 small potato chopped
- 2 carrots cut on the bias
- ½ small head of cauliflower cut into small florets
- 1 bag salad greens (spring mix or arugula)
Optional
- 1 16 oz can chickpeas drained and rinsed
- 1 block of tofu cut into cubes
Spices
- 2 tsp smoked paprika
- 2 tsp garlic powder
- salt and pepper to taste
Spicy Green Tahini
- 1-2 Indian green chilies or 1/2 serrano pepper
- 1 cup cilantro packed
- ½ cup tahini
- 1-2 tsp maple syrup
- 2 tbsp lemon juice or juice of one lemon
Instructions
Roast the veggies
- Lay veggies on a baking sheet and sprinkle with the spices and seasonings
- Drizzle generously with olive oil and coat to toss
- Optional: repeat steps on a separate sheet pan with cubed tofu and chickpeas
- Roast for 20-25 minutes or until crispy on the edges.
Cook the grains
- While veggies are roasting, cook you quinoa in the instant pot (one cup of quinoa to 1.25 cup water) 1 minute on high pressure with 10 min extended release
- In a rice cooker, cook 1 cup quinoa with 2 cups water.
Prepare Green Tahini Sauce
- Full recipe can be found here.
Assemble the bowl
- Lay a bed of greens on a large bowl.
- Add 1/2 cup cooked quinoa.
- Add veggies and tofu to fill up half the bowl.
- Add optional fresh ingredients like cucumber, tomato, pickled onion.
- Top with green tahini sauce.
Notes
- Feel free to use whichever veggies you have on hand.
- If cooking broccoli on the same sheet pan as potatoes, keep it to one side so you can remove after 15 minutes.