Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing
A winter-inspired Buddha bowl!
Servings: 4 to 6
Ingredients
- 1 inch large sweet potato chopped into ¼ to ½- cubes
- 2 inch large parsnips peeled and sliced into ¼- rounds
- 2 medium golden beets peeled and chopped into wedges
- Grapeseed oil and sea salt for roasting or olive oil
- 10 ounces spinach or greens of choice
- ½ small head cabbage sliced
- 3 cups cooked brown rice
Maple Cinnamon Tahini Dressing:
- 1/3 cup tahini
- ¼ cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt or to taste
Instructions
- Preheat the oven to 375 degrees F.
- Arrange the root vegetables on two large baking sheets in a single layer.
- Drizzle grapeseed (or olive) oil over the vegetables and use your hands to coat them.
- Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned (mine took 32 minutes).
- While the vegetables are roasting, prepare the tahini dressing. Add all ingredients for the dressing to a small blender and blend until smooth, thick, and creamy. If dressing is too thick, add a small amount of water or lemon juice.
- Prepare buddha bowls by adding desired amount of spinach, cabbage, and brown rice to large serving bowls. Add desired amount of roasted vegetables and tahini dressing to each bowl. Note: a small amount of tahini dressing goes a long way!
- Serve with sunflower seeds and fresh chopped parsley or cilantro.
Nutrition
Serving: 1grams