Roasted Vegetable Buddha Bowl with Tahini Drizzle

Name: Roasted Vegetable Buddha Bowl with Tahini Drizzle
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole sweet potato; 1 head broccoli; 1 can chickpeas; 1 cup quinoa; 3 tbsp tahini; 2 tbsp lemon juice; 3 tbsp tahini

Roasted Vegetable Buddha Bowl — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. Finished with a creamy lemon-tahini drizzle.

10 min

Prep

5 min

Cook

Servings

405

cal

21g

protein

37g

carbs

15g

fat

Ingredients

1 wholesweet potato
1 headbroccoli
1 canchickpeas
1 cupquinoa
3 tbsptahini
2 tbsplemon juice
3 tbsptahini

Instructions

1
Prep all vegetables: broccoli.
2
Cook sweet potato according to package directions or until tender.
3
Whisk the dressing ingredients in a small bowl.
4
Combine everything in a large bowl and toss to coat.
5
Season to taste with salt, pepper and a squeeze of lemon.
6
Whisk tahini with a squeeze of lemon and warm water; drizzle over the finished dish.

Cook's tip

Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.

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