Vegan Buddha Bowl with a Lemon Tahini Dressing
This Vegan Buddha Bowl Recipe is made with simple and clean ingredients. It is a high-protein and nutritious recipe that can be made ahead of time for a healthy and tasty meal.
Ingredients
Buddha Bowl
- 2 sweet potatoes, cut in chunks
- 2 cups brussel sprouts, cut in quarters
- 1 sweet onion
- 1 cup spring mix lettuce
- 2 servings wheat berries
- 2 tbsp thyme
- ground sea salt, to taste
- ground black pepper, to taste
Lemon Tahini Dressing
- 1 lemon, juice
- 2 tbsp tahini
- 2 tbsp cold water
- 1 tsp ground cumin
- 1 tsp ground sea salt
Instructions
- Preheat the oven to 425 degrees F and line two baking sheets with aluminum foil (sprayed with nonstick)
- Prep your sweet onion, sweet potato and brussel sprouts
- Add the sweet onion and brussel sprouts to one pan in an even layer and spray with nonstick spray
- Put the sweet potato on a separate greased baking sheet and top with thyme.
- Spread in an even layer and cover with nonstick spray
- Bake in the oven for 50-60 minutes, rotating each halfway through
- While the veggies are roasting, cook the wheat berries (or grain of choice) according to the package instructions
- Next, make the Lemon Tahini Dressing. In a small mixing bowl, add the tahini, squeezed lemon, cumin and salt
- Once the veggies and wheat berries are done, it's time to bring the buddha bowl together
- First, add your mixed greens as the base. On top of the greens add all the delicious veggies and wheat berries
- Drizzle on the Lemon Tahini dressing
- Mix all the ingredients in the bowl until covered in the dressing
- Grab a fork and enjoy!
Nutrition
Calories: 473kcal, Carbohydrates: 90g, Protein: 17g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 91mg, Potassium: 1361mg, Fiber: 18g, Sugar: 20g, Vitamin A: 26016IU, Vitamin C: 149mg, Calcium: 212mg, Iron: 7mg