Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz seitan; 0.25 cup chickpeas; 0.13 cup cooked quinoa; 1 cup broccoli florets; 1 cup chopped kale; 0.5 tbsp tahini; 1 tbsp nutritional yeast; 0.5 tsp extra virgin olive oil; 0.5 tbsp fresh lemon juice; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the cubed seitan, chickpeas, and broccoli florets with olive oil, smoked paprika, sea salt, and black pepper.
Spread the seasoned mixture in a single layer on the baking sheet and roast for 20 minutes until the seitan is slightly crisp and the broccoli is tender.
While the vegetables roast, place the chopped kale in a bowl and massage it with a small splash of lemon juice for 1 minute until it softens.
Prepare the dressing by whisking together the tahini, nutritional yeast, remaining lemon juice, garlic powder, and water in a small jar until perfectly smooth.
Assemble the Buddha bowl by placing the cooked quinoa and massaged kale at the bottom, then topping with the roasted seitan and vegetable mix.
Drizzle the creamy golden tahini dressing generously over the entire bowl and serve immediately while the roasted elements are still warm.

Nutrition

Ingredients

Instructions

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