Roasted Sweet Potato & Broccoli Buddha Bowl with Maple Tahini Dressing
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 4cups + ¼ cup sauce
Calories: 313kcal
Course: Main Course
Cuisine: Asian
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!
Ingredients
1cupQuinoa, Cooked (185g, or ⅓ cup uncooked)
Sweet Potato & Broccoli:
2cupsBroccoli, Chopped, 180g
1cupSweet Potato, Chopped, 122g, ½ large
⅓mediumOnion, 35g
½tspOlive Oil
¼tspCumin
¼tspChili Powder
¼tspGarlic Powder
Maple Tahini Dressing:
2TbspCreamy Tahini, 28g
3TbspWater
1tspLemon Juice
1½tspMaple Syrup, Stevia Sweetened
½tspMinced Garlic
¼tspCrushed Red Chili Pepper Flakes, Optional
Instructions
Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.
Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
Bake for 15 minutes.
In a small bowl, stir together ingredients for dressing.
Transfer cooked quinoa to a bowl, add roasted veggies, drizzle on tahini dressing and toss.
Notes
To cook quinoa:
Rinse thoroughly in cold water (this is required to avoid any bitter taste).
Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed.
Remove from heat and let it rest for 5 minutes. Fluff with a fork and transfer to bowl.
Nutritional value is calculated using products recommended below.