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
Dressing (makes about 2Tablespoons/serving):
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)
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)