Roasted Vegetable Buddha Bowls

• Produce

  • 1 Avocado, medium
  • 1 cup Broccoli
  • 1 cup Brussels sprouts
  • 1/2 Butternut squash
  • 1/3 cup Cabbage, purple
  • 1/3 cup Carrots
  • 1 cup Chickpeas, Cooked
  • 1/3 cup Edamame beans, frozen
  • 1/3 cup Spinach

• Canned Goods

  • 1/4 cup Coconut milk, canned full fat

• Condiments

  • 1 Avocado cream dressing
  • 2 tbsp Lime juice, freshly squeezed

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1/2 tsp Sea salt
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

  • Buddha Bowls

Found on lifemadesweeter.com

Description

Ingredients

• Buddha Bowls
• 2-3 cups cooked quinoa
• 1/2 butternut squash, peeled, chopped into bite-sized pieces
• 1 cup broccoli, cut into florets
• 1 cup brussels sprouts, trimmed and cleaned
• 1 cup cooked chickpeas, drained and rinsed (or one 15-oz can)
• 1 1/2 tablespoons olive oil, divided
• salt
• pepper
• 1/2 teaspoon cumin
• 1/3 cup frozen, shelled edamame beans
• 1/3 cup sauteed or cooked spinach
• 1/3 cup purple cabbage
• 1/3 cup shredded carrots
• Toasted sesame seeds, for garnishing
• Avocado Cream Dressing
• 1 medium avocado, peeled and pit removed
• 1/4 cup canned full fat coconut milk
• 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
• 1/2 teaspoon sea salt

Directions

• Roast the vegetables and chickpeas
• Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the broccoli, brussels sprouts and butternut squash on one tray and drizzle with olive oil. Toss together using your clean hands or tongs. Season with salt & pepper.
• Place the chickpeas in the other pan and drizzle with remaining olive oil. Toss with your hands and season with salt & pepper.
• Place both trays in the preheated oven. Roast chickpeas and edamame beans for 15 minutes (rotate pan halfway) and vegetables for 25 - 30 minutes,or until brown - flipping half way through. Remove from the oven and let cool while you prepare the rest of the bowl.
• While the vegetables and chickpeas are roasting, make the avocado cream dressing. In your blender, combine the avocado, coconut cream, lime juice and salt and blend until smooth. Chill until ready to serve.
• Assemble bowls:
• When the roasted vegetables, chickpeas and edamame beans are ready, divide evenly into bowls over a warm bed of cooked quinoa.Top with purple cabbage, sauteed spinach and shredded carrots. Sprinkle with sesame seeds if desired and drizzle avocado cream over top and enjoy!