Roasted Sweet Potato & Broccoli Buddha Bowl with Maple Tahini Dressing
Serves 45 mins prep20 mins cook
A hearty and healthy Roasted Sweet Potato and Broccoli Buddha bowl topped with a delicious Maple Tahini Dressing: The perfect flavorful Vegan meal! Made with quinoa, this lunch bowl is gluten-free too!
0 servings
What you need
tsp olive oil
cup quinoa
cup broccoli
cup sweet potato
tsp cumin
tsp chili powder
tsp garlic powder
tbsp tahini
tbsp water
tsp lemon juice
tsp maple syrup
Instructions
1 Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion. 2 Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat. 3 Bake for 15 minutes. 4 In a small bowl, stir together ingredients for dressing. 5 Transfer cooked quinoa to a bowl, add roasted veggies, drizzle on tahini dressing and toss.View original recipe