Cooked - Buddha Bowl Recipe

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Buddha Bowl Recipe

4.0

¾ cup uncooked quinoa

2 large carrots ((peeled & chopped))

1 red onion ((chopped into 1 inch pieces))

2 cups brussels sprouts (( outer leaves removed and cut in half))

2 tablespoons olive oil

Salt & pepper

19 oz can of chickpeas ((drained; 15 or 19 oz can))

2 tablespoons tahini

2 tablespoons water

2 teaspoons maple syrup

2 teaspoons lemon juice

Salt

Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
While veggies are baking, shake together all tahini dressing ingredients.
Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 98 weeks ago

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