Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables


Parchment paper

2 Tbsp. tahini (sesame seed paste)

3 Tbsp. fresh lemon juice

2 Tbsp. water

½ tsp. ground turmeric

½ tsp. pure maple syrup

¼ tsp. hot pepper sauce (optional)

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 Tbsp. + 2 tsp. olive oil, divided use

2 cups 2-inch asparagus pieces

2 cups sliced zucchini

2 cups cooked quinoa (or cooked brown rice)

2 cups chickpeas (garbanzo beans), drained, rinsed

2 cups raw baby spinach

2 cups halved baby heirloom tomatoes (or cherry tomatoes)

2 Tbsp. hemp seeds

2 Tbsp. sesame (or black sesame) seeds

1 cup fresh sprouts



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.