Roasted Vegetable Buddah Bowl

12 30 546
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Roasted Vegetable Buddah Bowl
Health Rating

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
1 pinch Salt
1 dash Black pepper
1 cup Brown rice, medium-grain, cooked
1/4 cup Tahini
1/4 cup Water
5 tbsp Lemon juice
1 clove(s) Garlic (minced)
1 dash Salt and pepper

Instructions


1. Preheat the oven to 450°F.

2. Place your vegetables on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat.

3. Roast in the preheated oven until the vegetables are browned, about 20 minutes.

4. While the vegetables are roasting, make your sauce.

5. Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste.

6. When the vegetables are roasted, place the vegetables and rice in a bowl. Top with the dressing and toss to coat. Enjoy!


Nutrition Facts

Per Portion

Calories 546
Calories from fat 224
Calories from saturated fat 30
Total Fat 24.9 g
Saturated Fat 3.4 g
Trans Fat 0
Polyunsaturated Fat 8.6 g
Monounsaturated Fat 11.3 g
Cholesterol 0
Sodium 287 mg
Potassium 1562 mg
Total Carbohydrate 64 g
Dietary Fiber 15.9 g
Sugars 12.7 g
Protein 16.3 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.9
Meat Alternative 0.9
Vegetables 5.0

Energy sources


Pygal47%467.3827786011431186.9804922879516841%301.61285339576204234.4400525766092812%347.88883127520063113.3364503396560347%41%12%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad