Description
This Roasted Vegetable Buddha Bowl is vegan, gluten-free, and full of plant-based goodness.
Ingredients
Scale
- 1/2 pound brussels sprouts, rough end removed and cut into halves or fourths, depending on their size
- 4 rainbow carrots, sliced
- 1 small head broccoli, stems removed and florets cut into small pieces
- avocado oil (or oil of choice)
- salt and pepper
- 1 cup cooked brown rice
- FOR THE TAHINI LEMON SAUCE
- 1/4 cup tahini
- 1/4 cup water
- 5 tablespoons lemon juice
- 1 clove garlic, minced
- salt and pepper
Instructions
- Preheat the oven to 450 degrees.
- Place your vegetables on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
- Roast in the preheated oven until the vegetables are browned, about 20 minutes.
- While the vegetables are roasting, make your sauce.
- Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste.
- When the vegetables are roasted, place the vegetables and rice in a bowl. Top with the dressing and toss to coat. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: vegan
Nutrition
- Calories: 407
- Sugar: 16g
- Sodium: 467.5mg
- Fat: 17g
- Carbohydrates: 54g
- Protein: 14g