Roasted Vegetable Buddha Bowl

Health Highlights

Ingredients

227 gm	Brussels sprouts (rough end removed and cut into halves or fourths, depending on their size)
4 large	Carrots (sliced)
1 head	Broccoli, raw (stems removed and florets cut into small pieces)
1 tbsp	Avocado oil (or oil of choice)
1 pinch	Salt
1 dash	Black pepper
1/2 cup	Brown rice, medium-grain, dry
1/4 cup	Tahini
1/4 cup	Water
5 tbsp	Lemon juice
1 clove(s)	Garlic (minced)
1 dash	Salt and pepper

Preheat the oven to 450°F and prepare a baking sheet.
Place the Brussels sprouts, broccoli, and carrots on the baking sheet in a single layer and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
Roast in the preheated oven until the vegetables are browned, about 20 minutes.
While the vegetables are roasting, prepare the rice as per package instructions.
Next, make your sauce. Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste.
To serve, place the rice in the bottom of a bowl, top with roasted vegetables, and a drizzle of the dressing. Toss to coat and enjoy!

Quick Tip:

Experiment with different vegetables, such as roasted sweet potato, zucchini, mushrooms, red onion, and bell pepper!

Calories 576

Calories from fat 221

Calories from saturated fat 30

Total Fat 24.6 g

Saturated Fat 3.4 g

Trans Fat 0

Polyunsaturated Fat 8.3 g

Monounsaturated Fat 11.1 g

Cholesterol 0

Sodium 328 mg

Potassium 1547 mg

Total Carbohydrate 79 g

Dietary Fiber 15.3 g

Sugars 12.9 g

Protein 17.4 g