
Roasted Veggie Buddha Bowl
INGREDIENTS:
For 2 Bowls
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3 medium size beetroots, peeled and chopped into chunks
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1 head cauliflower, cut into florets
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2 tsp cumin
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2 large bundles of kale, large stems removed and chopped roughly
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juice from 1/2 a lime
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1 can chickpeas, drained and rinsed
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1 tsp paprika
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1 tsp turmeric
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2 servings quinoa (1/2 cup uncooked)
Lemon Tahini Dressing:
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60ml warm water
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60g tahini
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1 clove garlic, finely minced
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2 tbsp lemon juice
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1/2 tsp maple syrup
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1/4 tsp salt
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1/4 tsp ground black pepper
DIRECTIONS:
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Heat the oven to 200 degrees (C) fan-force and line two baking trays with baking paper.
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Add your chopped beetroot to one of the baking trays, sprinkle with 1 tbsp olive oil and roast for 35-40 minutes.
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Meanwhile, cook the quinoa to packet instructions.
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Next, add your chickpeas to a bowl and toss with 1 tbsp olive oil, 1 tsp paprika, 1 tsp turmeric and a sprinkle of salt. Then place the chickpeas on the second baking tray. Add your cauliflower florets to the same bowl that you just used and toss with 1 tbsp of olive oil and 2 tsp cumin and add to the baking tray with the chickpeas. Roast the cauliflower and chickpeas for 20 minutes.
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Next prepare your kale. Add it to the same bowl you used before and sprinkle with salt and a squeeze of lime juice and massaging the kale with your hands for a few seconds until the leaves turn bright green. Set aside.
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Prepare your dressing by adding all of the ingredients together in a jar and shaking, or alternatively you can whisk it in a bowl.
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Once the quinoa, vegetables and chickpeas are done assemble your bowls and top with your Lemon Tahini Dressing :)