This Roasted Veggie buddha bowl is the perfect spring and summer recipe! It is super light, so it won't leave you feeling like you need to take a nap, yet it is still delicious and filling. You can always change up the veggies you use in this dish, if the veggies the recipe calls for are not in season where you live or if you don't have access to them. For example, instead of sweet potatoes you could use pumpkin, regular white potatoes or anything else you have at home. Instead of broccoli you could use cauliflower. Really any veggies you need to use up can go in this dish. See notes for more suggestions!
Ingredients:
1 sweet potato
head of broccoli
1 head of garlic
100g quinoa
handful of parsley, chopped
salt & pepper to taste
Dressing:
1/4 cup good quality runny tahini
juice and zest of half a lemon
Instructions:
Cut the sweet potato into small cubes, break the broccoli into florets and cut the top off the head of garlic.
Add the sweet potato cubes into a large baking dish, drizzle with neutral oil, and season with salt and pepper. Roast for 10-15 minutes.
In the meantime, cook the quinoa according to package instructions in some vegetable broth, for extra flavor. Once cooked, cover with a lid and set aside.
After 15 minutes, take the baking dish with the sweet potato out of the oven and add the broccoli florets as well as the head of garlic. Place back in the oven and roast for an additional 20-25 minutes until the sweet potatoes are nice and soft!
Make the dressing by mixing together the tahini, juice and zest of half a lemon. If your tahini isn't runny and smooth you can thin the dressing by adding a few tablespoons of water.
When the veggies are done roasting, squeeze the garlic cloves out of its peel and add them to the tahini dressing.
Add the cooked quinoa and parsley to the baking dish with the roasted veggies, mix and drizzle with as much of the dressing as desired.
Serve warm or cold!
Notes:
Optionally you can add some chopped walnuts, vegan feta, cherry tomatoes to this this, but it is perfect as it is too!
Did you make this recipe? Tag me on Instagram @plantiful_life_!
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