ROASTED VEGETABLE BUDDHA BOWL
Personally, I love meals in a bowl. I love when all my food gets combined and every bite has a little bit of everything. This is a real simple combination of lightly steamed vegetables on top of a grain, like brown rice or quinoa that I top with a sauce. In this recipe I use a lemon tahini sauce that makes it delicious.
Makes 4-6 servings
3 tbspfresh lemon juice, about 1 small lemon
2 small cloves of garlic, grated or minced or just smash the cloves if you
donʼt actually want to eat the garlic, but still have a subtle garlic flavor
¼cup raw tahini (roasted tahiniis fine, but raw is a little milder)
3-4 tbsproom temperature or warm water
¼cup unrefined, cold-pressed, extra-virgin olive oil
¾tspsea salt + more to taste
Pinch of cayenne (optional)
8-10 cups mixed vegetables cut into bite-sized pieces such as broccoli, red
pepper, zucchini, carrots etc.
2 tbspmelted unrefined coconut oil or unrefined olive oil
3-4 large leaves of kale, washed, dried, stems removed
Sea salt and freshly ground black pepper to taste
Steamed brown rice, millet,or quinoa for serving (optional)
2. Make the dressing (or you can make while the vegetables are roasting):
in a small bowl, whisk together the lemon juice, garlic, tahini, water, olive
oil, salt, and cayenne until well blended.Just use the amount of water
you need to get the consistency you want.
3. In a large bowl, toss the broccoli and cauliflower with the oil. Donʼt wash
the bowl yet. Place the vegetables in one layer on the prepared baking
sheet. Season with salt and pepper to taste. Roast for about 20-30
minutes, or until tender and goldenin spots. I like to turn the vegetables
after about 15 minutes.
4. Take the kale leaves and rub them around the bowl with any remaining
coconut oil until lightly coated. Tear until large pieces and sprinkle with a
pinch of salt and pepper. Place on top of the vegetables in the oven and
roast until the kale is just crispy, about 5-10 minutes.
5. If youʼd like to eat this as a “bowl,” place a scoop of rice/millet/quinoa in
a bowl and top with the vegetables. Spoon some sauce over everything.
*Other roasted veggies that would be great are beets, butternut squash,
and sweet potatoes!