Sheet Pan Buddha Bowls With Tahini Sauce

Nourishing Buddha bowls are my kind of comfort food. Try this recipe for Buddha bowls packed with satisfying roasted fall and winter veggies and creamy tahini drizzle.

INGREDIENTS

-  Quinoa -  Yellow onion -  Purple cabbage -  Red potatoes -  Butternut squash -  Brussels sprouts -  Extra virgin olive oil -  Salt -  All purpose seasoning blend -  Tahini

INSTRUCTIONS

Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan.

1:

Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover.

2:

Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

3:

To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

4:

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