Roasted Vegetable Buddha Bowl
A composed grain or legume bowl with roasted seasonal vegetables, fresh greens, and protein. Vegetables are oven-roasted until caramelized, then arranged with swappable grains, legumes, and toppings.
Ingredients
Method
Preheat oven to 425°F (220°C). Cut delicata squash in half lengthwise, scoop out seeds, and cut into 1-inch pieces. Cut red onion into wedges. Remove gills from portobello mushroom caps and halve them.
Toss vegetables with olive oil, paprika, salt, and black pepper on a sheet pan in a single layer.
Roast for 25–30 minutes, stirring halfway through, until vegetables are golden brown and tender at the edges.
While vegetables roast, whisk tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Add more water 1 tbsp at a time to reach a pourable consistency.
Divide cooked farro between two bowls. Top each with a handful of fresh spinach and half the roasted vegetables.
Drizzle tahini-lemon dressing over each bowl. Scatter sesame seeds and fresh parsley on top and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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