Roasted veggie Buddha bowl

Roasted veggie Buddha bowl

Categories:   Uncategorized


  • Posted: April 9, 2018 07:46


    Recipe: Roasted pepper mix: Handful of peppers (any colors) Half onion 1 zucchini Apple cider vinegar Paprika Braggs liquid aminos Pepper Cumin Maple syrup Roasted garlic Brussels: Brussels 2-3 cloves garlic Red pepper flakes Olive oil Lemon zest Roasted Cinnamon kabocha: 2 cups kabocha Cinnamon Olive oil Salt Brown rice Optional: tahini dressing Tahini Garlic Lemon juice Pepper Water Heat oven to 435 degrees Cook brown rice Mix roasted red pepper mix with spices and let marinate for few minutes. Set aside on baking sheet. Chop up Brussels, separating leaves and mix with the oil, garlic and pepper flakes with Brussels. Put Brussels on baking sheet, not crowding the pan too much to let it crisp. Chop kabocha into bite size cubes. Mix kabocha with cinnamon, oil and salt. Put on separate baking sheet. Put all vegetables into oven. Let roast for 35-45 minutes or until vegetables start to brown and are no longer steaming. Toss brussels and vegetables from time to time to have even browning. In mean time, mix tahini ingredients together. If it’s too thick, add water to thin out dressing to your preference. Once everything is done cooking, use rice as base then add in vegetables on the top of rice. Add dressing. Enjoy.