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Roasted Vegetable Buddha Bowls

Kelly
  • 25 minutes
  • Serves 2

INGREDIENTS

Buddha Bowls

2 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 tbsp

olive oil (divided)

salt and black pepper

1/2 tsp

cumin

1/3 cup

cooked 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

full fat coconut milk (canned - use the thicker top cream portion)

2 tbsp

freshly squeezed lime juice (from about 1 medium lime)

1/2 tsp

sea salt

olive oil or water as needed to thin out dressing

For lunch bowls

Lunch containers

1 person Recommend This Recipe