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Roasted Vegetable Buddha Bowl
A nourishing bowl of roasted vegetables, quinoa, avocado and tahini dressing — beautiful and complete.
Ingredients
Instructions
Roast sweet potato at 200C for 25 minutes until golden.
Roast broccoli with olive oil at 200C for 20 minutes until charred.
Roast chickpeas with cumin and paprika at 200C for 25 minutes until crispy.
Make tahini dressing: blend tahini, lemon juice, garlic and water until smooth.
Arrange quinoa as base in bowls.
Add all roasted ingredients, avocado and tomatoes.
Drizzle tahini dressing generously over everything.
Scatter with sesame seeds and microgreens.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
