VeganVegetarianGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-Free
Vegan Buddha Bowl with Tahini
Roasted vegetables and quinoa in a bowl with a creamy tahini drizzle.
30 min4 ServingsEasy
Ingredients
Everything you'll need for this recipe
quinoa1.5 cups
canned chickpeas2 cans
sweet potatoes2 medium
broccoli florets4 cups
tahini0.33 cup
lemon1 whole
smoked paprika2 tsp
olive oil4 tbsp
salt2 tsp
Steps
1
Heat the oven to 425F and cook the quinoa according to the package directions.
2
Toss the cubed sweet potato and drained chickpeas with 3 tablespoons oil, paprika, and salt.
3
Roast on a sheet pan for 20 minutes.
4
Add the broccoli to the pan and roast 10 more minutes.
5
Whisk the tahini with the lemon juice, remaining oil, and cold water until pourable.
6
Divide the quinoa into bowls, add the roasted vegetables, and drizzle the tahini over.
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