Vegan Buddha Bowl With Spring Vegetables
SERVINGS 4
Ingredients
- Parchment paper
- 2 Tbsp. tahini sesame seed paste
- 3 Tbsp. lemon juice fresh
- 2 Tbsp. water
- ½ tsp. turmeric
- ½ tsp. maple syrup pure
- ¼ tsp. hot pepper sauce optional
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. black pepper
- 2 Tbsp. olive oil + 2 tsp. divided use
- 2 cups asparagus 2-inch pieces
- 2 cups zucchini sliced
- 2 cups quinoa or cooked brown rice
- 2 cups chickpeas garbanzo beans, drained, rinsed
- 2 cups spinach baby
- 2 cups tomatoes baby halved or cherry tomatoes
- 2 Tbsp. hemp seeds
- 2 Tbsp. sesame or black sesame seeds
- 1 cup sprouts fresh
Instructions
- Preheat oven to 425º F.
- Line large baking sheet with parchment paper. Set aside.
- To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.
- Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.
- Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.
- Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.
- Drizzle evenly with dressing.
- Garnish with sprouts.
Notes
Container Equivalents
2 Green
2 Yellow
½ Orange
3½ tsp. 2B Mindset Plate It! A great lunch option for the vegan plan. For non-vegans, replace beans OR quinoa with a protein for lunch.
2 Yellow
½ Orange
3½ tsp. 2B Mindset Plate It! A great lunch option for the vegan plan. For non-vegans, replace beans OR quinoa with a protein for lunch.
Nutrition
Calories: 490kcalCarbohydrates: 56gProtein: 20gFat: 23gSaturated Fat: 3gSodium: 166mgPotassium: 1051mgFiber: 14gSugar: 10gVitamin A: 2731IUVitamin C: 36mgCalcium: 200mgIron: 9mg
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