This roasted vegan buddha bowl is a super simple dish that will not disappoint! Roasting radishes brings out their sweetness and tenderness and the dressing is a simple lemon white bean sauce, adding just the right amount of creaminess.
Creamy Lemon Buddha Bowl Sauce
Preheat oven to 400 degrees.
Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between.
Quinoa: In a medium pot add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.
Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy. Add freshly chopped parsley and cracked pepper or lemon pepper if you like.
Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days.
If you have sauce leftover, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.
You may also like to try this Sriracha Cashew Cream Sauce in place of the sauce suggested above for a spicy twist, this White Bean Hummus with added water to thin, or this Tahini-Miso Dressing for another mellow sauce!