Vibrant Veggie Buddha Bowl

This Vibrant Veggie Buddha Bowl is a nourishing, colorful, and easy-to-make dish. It’s packed with fresh vegetables, healthy grains, and plant-based protein, making it a perfect meal for lunch or dinner. The combination of creamy tahini dressing and crispy roasted veggies makes each bite flavorful and satisfying. Here’s how to make it:

Ingredients:

For the Base:

• 1 cup cooked quinoa or brown rice
• 1/2 cup cooked chickpeas (or your choice of beans)
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste

For the Vegetables:

• 1 small sweet potato, peeled and cubed
• 1/2 cup broccoli florets
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup cherry tomatoes, halved

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon soy sauce (or tamari for gluten-free)
• 1-2 tablespoons water (to thin the dressing)
• Salt and pepper, to taste

Optional Garnishes:

• Sesame seeds
• Fresh parsley or cilantro
• Chili flakes (for heat)

Instructions:

Prepare the Base:
Cook the quinoa or brown rice according to the package instructions. Meanwhile, roast the chickpeas by tossing them in olive oil, salt, and pepper, then baking at 400°F (200°C) for 15-20 minutes or until crispy.

Roast the Sweet Potato:
Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden.

Prep the Vegetables:
While the base ingredients cook, slice the avocado, shred the carrots and red cabbage, slice the cucumber, and halve the cherry tomatoes.

Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce, and water. Add more water for a thinner consistency, and season with salt and pepper.

Assemble the Bowl:
To assemble, place the cooked quinoa or rice at the bottom of each bowl. Arrange the roasted sweet potato, chickpeas, avocado, carrots, cucumber, red cabbage, and cherry tomatoes in sections on top.

Drizzle and Garnish:
Drizzle the tahini dressing over the bowl and garnish with sesame seeds, fresh herbs, and chili flakes if desired.

Serve:
Serve immediately and enjoy the nourishing, vibrant flavors of this veggie-packed Buddha bowl!

Tips:

• For Extra Protein: Add tofu or tempeh for an added protein boost.
• Meal Prep: This Buddha bowl is great for meal prep. Store each component separately and assemble when ready to eat.
• Add Variety: Swap vegetables based on what’s in season or available. Try roasted beets, zucchini, or kale for extra flavor.