Vegan Buddha Bowl
A grain-based bowl with roasted vegetables, legumes, and fresh greens, topped with tahini dressing. Components are mixed and matched to create varied compositions from a shared template.
Ingredients
Method
Preheat oven to 425°F (220°C).
Cut sweet potato and brussels sprouts into bite-sized pieces. Toss with olive oil, salt, and black pepper on a sheet pan.
If not already cooked, prepare basmati rice or alternate grain base according to package directions.
Roast vegetables on the prepared sheet pan for 20–25 minutes, stirring halfway through, until golden and tender.
Whisk together tahini, lemon juice, minced garlic, and water in a small bowl until smooth and pourable; adjust water to reach desired consistency.
Divide cooked grain between two bowls. Layer spinach, roasted vegetables, chickpeas, cherry tomatoes, cucumber, and red onion on top.
Drizzle tahini-lemon dressing over each bowl and scatter pumpkin seeds on top. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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