Roasted Vegetable Buddha Bowl

12 30 408
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Roasted Vegetable Buddha Bowl
Health Highlights

Ingredients


227 gm Brussels sprouts (rough end removed and cut into halves or fourths, depending on their size)
4 large Carrots (sliced)
1 head Broccoli, raw (stems removed and florets cut into small pieces)
1 tbsp Avocado oil (or oil of choice)
1 pinch Salt
1 dash Black pepper
1/4 cup Tahini
1/4 cup Water
5 tbsp Lemon juice
1 clove(s) Garlic (minced)
1 dash Salt and pepper
1/4 cup Cauliflower crumbles/rice

Instructions


  1. Preheat the oven to 450°F and prepare a baking sheet.
  2. Place the Brussels sprouts, broccoli, and carrots on the baking sheet in a single layer and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
  3. Roast in the preheated oven until the vegetables are browned, about 20 minutes.
  4. While the vegetables are roasting, prepare the rice as per package instructions.
  5. Next, make your sauce. Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste.
  6. To serve, place the rice in the bottom of a bowl, top with roasted vegetables, and a drizzle of the dressing. Toss to coat and enjoy!

Notes:

Quick Tip:

Experiment with different vegetables, such as roasted sweet potato, zucchini, mushrooms, red onion, and bell pepper!


Nutrition Facts

Per Portion

Calories 408
Calories from fat 210
Calories from saturated fat 27.9
Total Fat 23.3 g
Saturated Fat 3.1 g
Trans Fat 0
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 10.7 g
Cholesterol 0
Sodium 333 mg
Potassium 1410 mg
Total Carbohydrate 43 g
Dietary Fiber 13.5 g
Sugars 12.4 g
Protein 13.7 g

Dietary servings

Per Portion


Fruit 0.3
Meat Alternative 0.9
Vegetables 5.2

Energy sources


Pygal35%458.35188771807805155.4899482281573551%324.7002541669915263.132228870077813%344.063898284002114.9458989591573635%51%13%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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