Quinoa Buddha Bowl with Roasted Veggies and Tahini Dressing

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 Quinoa Buddha Bowl with Roasted Veggies and Tahini Dressing

recipe
Preparation Time:25 min.Total Calories:550 kcal

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup water (for dressing)
  • 1/4 cup fresh parsley, chopped (for garnish)

Kitchen Tools Needed:

  • Medium saucepan
  • Baking sheet
  • Whisk
  • Small bowl
  • Fork

Instructions:

  • Preheat the oven to 400°F (200°C).
  • Rinse the quinoa under cold water and drain.
  • In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  • While the quinoa is cooking, place the diced zucchini, red bell pepper, and cherry tomatoes on a baking sheet.
  • Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
  • Roast the vegetables in the preheated oven for 15 minutes, or until tender and slightly caramelized.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency with more water if needed.
  • Once the quinoa is cooked, fluff it with a fork and divide it between two bowls.
  • Top each bowl with the roasted veggies and drizzle with tahini dressing.
  • Garnish with fresh parsley before serving.

Macros:

  • Total Calories: 550kcal
  • Carbs: 60g
  • Proteins: 20g
  • Fats: 30g

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