Description
Experience the vibrant flavors of our Roasted Vegetable Buddha Bowl Recipe, a delightful medley that combines earthy Brussels sprouts, sweet rainbow carrots, and crunchy broccoli, all drizzled with a creamy tahini lemon sauce. This colorful dish not only nourishes your body but also delights your senses with every bite. Perfect for a quick weeknight meal or a gathering with friends, this versatile bowl is filled with wholesome ingredients that celebrate the beauty of plant-based cooking. Get ready to savor a bowlful of joy that’s both satisfying and healthy!
Ingredients
Scale
- 1/2 pound Brussels sprouts
- 4 rainbow carrots
- 1 small head of broccoli
- Avocado oil (or oil of choice)
- Salt and pepper
- 1 cup cooked brown rice
- 1/4 cup tahini
- 1/4 cup water
- 5 tablespoons lemon juice
- 1 clove garlic
Instructions
- Preheat your oven to 450°F (232°C).
- Prepare the vegetables: halve Brussels sprouts, slice rainbow carrots, and cut broccoli into small florets.
- Toss the veggies in avocado oil, salt, and pepper on a baking sheet.
- Roast for about 20 minutes until golden brown and tender.
- Meanwhile, blend tahini, water, lemon juice, minced garlic, salt, and pepper to make the sauce.
- Assemble your bowl by layering cooked brown rice and roasted vegetables. Drizzle with tahini lemon sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg