Roasted Veggie Buddha Bowl with Tahini
A build-it-your-way bowl of roasted vegetables, grains, and a creamy lemon-tahini sauce.
A fiber-dense, plant-forward bowl; tahini adds calcium and healthy fat while chickpeas bring the protein.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Toss the cauliflower, sweet potato, and drained chickpeas with olive oil, cumin, and salt.
- Roast on a sheet pan for 25–30 minutes, stirring halfway, until golden.
- Whisk the tahini, lemon juice, garlic, and 3–4 tbsp water into a pourable sauce.
- Massage the kale with a little olive oil and salt until softened.
- Assemble bowls with quinoa, roasted vegetables, and kale.
- Drizzle generously with the tahini sauce and serve.
Tips
- Store components separately and add the sauce fresh — it keeps the bowl from going soggy.
- Massaging kale breaks down its toughness and makes it far more pleasant raw.
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