Roasted Sweet Potato Brussels Sprouts Buddha Bowl
- 2 cups diced sweet potatoes (either one large, or one package of pre-chopped sweet potatoes)
- 2 cup Brussels sprouts, trimmed and sliced
- 2 cups cauliflower cut into florets
- 1/2 of a red onion, cut into quarters
- 1 cup canned chickpeas (drained and rinsed)
- 2 pouches of either 90 brown rice, or rice and quinoa or lentil mix
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons tahini paste
- juice of one fresh lemon
- 1 tablespoon rice wine vinegar
- 1 tablespoon warm water
- 1/2 teaspoon honey
- Preheat oven to 375.
- In a bowl, toss the sweet potatoes, Brussels sprouts, cauliflower, onions with a tablespoon of olive oil, garlic powder and some salt and pepper.
- Throw on a baking sheet lined with foil. Roast for 30-35 minutes until starting to brown and crisp.
- While that roasts, make your dressing. Whisk together tahini, fresh lemon juice, vinegar, honey, warm water and a bit of salt and pepper.
- Heat up your rice/quinoa/lentil pouches.
- In 4 bowls divide up the rice in the bottom of the bowl. Between each bowl divide the roasted veggies and chickpeas. Top each with tahini dressing drizzled over top.
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