Roasted Veggie Buddha Bowl
A colorful and nutritious gluten-free lunch bowl with roasted zucchini, sweet potato, onion, and cauliflower topping a bed of fluffy quinoa, finished with a tangy tahini dressing.
ingredients
- 1 medium zucchini, sliced
- 1 small sweet potato, diced
- 1 small red onion, diced
- 1 cup cauliflower florets
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup quinoa
- 1 cup water
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the sliced zucchini, diced sweet potato, onion, and cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Toss to coat.
- 3.
Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized.
- 4.
In the meantime, rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
- 5.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth.
- 6.
Divide cooked quinoa between two bowls. Top with the roasted vegetables and drizzle with the tahini dressing.
- 7.
Garnish with fresh parsley and enjoy this delightful and wholesome vegetarian Buddha bowl.