Ingredients:

  • 1 medium zucchini, diced (about 200g)
  • 1 red bell pepper, diced (about 150g)
  • 1 cup cherry tomatoes (about 150g)
  • 1 cup broccoli florets (about 90g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 1 cup quinoa (170g)
  • 2 cups vegetable broth or water (480ml)
  • 3 tablespoons tahini (45g)
  • 2 tablespoons lemon juice (30ml)
  • 1 garlic clove, minced
  • 2 tablespoons water (30ml) - adjust for desired consistency
  • Salt to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the vegetables: Dice zucchini and red bell pepper, halve cherry tomatoes, and separate broccoli into florets. Toss all vegetables with olive oil, salt, and pepper.
  3. Roast the vegetables: Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
  4. Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  5. Make the tahini dressing: In a mixing bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth and creamy.
  6. Assemble the Buddha bowl: In bowls, layer quinoa, roasted vegetables, and drizzle with tahini dressing.