Buddha Bowl with Seasonal Vegetables and Tahini Dressing

🥗🌈 A colorful, balanced, and deeply satisfying plant-based bowl — perfect for lunch, dinner, or meal prep days.

Ingredients

🌱 Serves 2

For the bowl:

• 1 cup cooked quinoa, brown rice, or millet

• 1 cup roasted seasonal vegetables (e.g. sweet potatoes, carrots, zucchini, cauliflower)

• ½ cup cooked chickpeas or lentils

• ½ avocado, sliced

• Handful of leafy greens (spinach, arugula, kale...)

• 2 tbsp sauerkraut or fermented veggies (optional)

• Pumpkin seeds or sesame seeds for topping

For the tahini dressing:

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp maple syrup or agave

• 1 small garlic clove, minced

• 2–4 tbsp water (to thin)

• Salt & pepper to taste

Instructions

🍲 Total time: 30–35 minutes (including veggie roasting)

1. Roast your vegetables:
   Preheat oven to 200°C (400°F). Toss chopped seasonal veggies with a bit of olive oil, salt, pepper, and roast for 20–25 minutes or until golden and tender.

2. Cook your grain:
   While veggies roast, prepare your base grain (quinoa, rice, or millet) according to package instructions.

3. Make the tahini dressing:
   In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and enough water to reach a creamy, pourable consistency.

4. Assemble your bowl:
   Layer cooked grain, roasted veggies, chickpeas, greens, and avocado in a bowl. Drizzle with tahini dressing and sprinkle with seeds and optional sauerkraut.

🛒 Prep Tip

Make extra grains and roasted veggies at the start of the week to build quick Buddha bowls in minutes!

🧡 Perfect Pairing

Serve with a refreshing cucumber-mint water or ginger herbal tea for a cleansing and nourishing meal.

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