Roasted Vegetable Buddha Bowl
"Roasted Vegetable Buddha Bowl"
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A colorful and nutritious bowl filled with roasted vegetables, quinoa, avocado, and a tangy tahini dressing. Perfect for a healthy and flavorful lunch or dinner.
ingredients
- 1 cup butternut squash, cubed
- 1 cup broccoli florets
- 1 cup red bell pepper, sliced
- 1 cup cooked quinoa
- 1 avocado, diced
- 4 tbsp. tahini
- 2 tbsp. lemon juice
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 425°F.
- 2.
In a large bowl, toss the butternut squash, broccoli, and red bell pepper with 2 tablespoons of olive oil, salt, and pepper.
- 3.
Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
- 4.
In a small bowl, whisk together the tahini, lemon juice, garlic, and 2 tablespoons of water until creamy.
- 5.
To assemble the Buddha bowls, divide the cooked quinoa between two bowls, add the roasted vegetables, diced avocado, and drizzle with the tahini dressing.
- 6.
Enjoy your healthy and flavorful meal!
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