This is a fun and delicious variation of a Buddha Bowl which uses Turmeric Tahini Sauce adds a warm and colorful quality. It is wonderful on any pile of roasted or steamed veggies.
Servings: 2
Ingredients*
Veggies
- cauliflower
- carrots
- brussels sprouts
- onions or leeks
- potatoes or sweet potatoes optional
Protein & Fat
- 1 recipe of Turmeric Tahini Sauce
- 1 cup canned or cooked chickpeas
Instructions
- Preheat the oven to 400 degrees.
- Chop the veggies (and potato, if using) and spray or toss them lightly with oil. Add a sprinkle of salt, pepper, and a dusting of curry powder or turmeric, and begin roasting.
- Meanwhile, mix together the dressing.
- Roast veggies for about 30 minutes, or until sufficiently roasty and delicious.
- Portion out your veggies, mix in the chickpeas, and top with all that tahini turmeric goodness! That's it!
Notes
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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I am so looking forward to trying some of your recipes. The ingredients are all things I love. I have been wanting to try to reduce my meat intake for a long time, but most recipes I found included lots of dried fruits/starchy veggies.
Just tried this recipe tonight and it was heavenly! I’m thinking of making a large batch of the sauce and freezing it for individual servings
Delicious! My whole family loved it. We used Cauliflower, onions, celery, and , carrots. Subbed almond butter for tahini. Satisifying:) Thank you