1½ cups quinoa, rinsed and drained
2 yellow onions, peeled and cut into ½ inch wedges
½ purple cabbage, cut into wedges
2 red potatoes, cut into ½ inch wedges
1 small butternut squash, peeled and ½ inch diced
16 oz. Brussels sprouts, halved
Extra virgin olive oil
Salt to taste
1 tablespoon tahini
Juice of ½ lemon
1 teaspoon Dijon mustard
½-1 teaspoon maple syrup
2 avocados, peeled and sliced
Fresh parsley for garnish
Preheat the oven to 400 degrees F.
Line a large sheet pan with parchment paper. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
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. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
To assemble the Buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, and parsley. Drizzle tahini sauce over.
Serves: 4 – 6 People
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