I’ve LOVED getting back to sharing more recipes with all of you and when this one turned out the way it did, I knew I had to share it. This Tahini Maple Vegetable Buddha Bowl was so filling and full of flavor, I couldn’t believe how healthy the ingredients really were. Eating colorful foods is always something I strive to do and this dish nailed that.

You can totally follow my recipe exactly or tweak it and make it your own with whatever vegetables you love! Let me know how it goes!

Maple Tahini Vegetable Buddha Bowl

This Tahini Maple Vegetable Buddha Bowl is so filling and full of flavor, you won't believe how healthy and delicious it is!

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Prep Time 45

Cook Time 10

Total Time 55

Servings: 1

Course: Lunch, Salad

Cuisine: American, Mediterranean

Ingredients Method

Ingredients

Vegetable Bowl

Cumin Roasted Carrots coat in olive oil & cumin; roast at 375 for 45 minutes
Roasted Brussel Sprouts coat in olive oil and garlic powder; roast 375 for 34 minutes
Maple Roasted Sweet Potato Chunks coat in olive oil & maple syrup; roast at 375 for 45 minutes
Sautéed Kale just in olive oil
Shiitake Mushrooms cooked in a little olive oil and added favorite BBQ sauce at end
Caramelized Onions
Pomegranate Seeds
Cooked Quinoa

Maple Tahini Sauce

1/2 cup Tahini
1 tbsp Maple Syrup
Juice From Half A Lemon

Method

Combine all the roasted veggies and place on top of your quinoa.
Make the sauce! Whisk together tahini, maple syrup, and lemon juice (you can thin out with warm water if necessary).
Drizzle sauce over the top and let your tastebuds be spoiled!

Love always,
Erica

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