Roasted Vegetable Buddha Bowl with Lemon Tahini

Wonderfully lemony and nutty, this tahini sauce served with sweet roasted vegetables makes an incredibly satisfying meal.

Serves: 2Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 2


  • 8 large Brussels sprouts, halved
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 cups cauliflower florets
  • 1 large red onion, peeled and roughly chopped
  • 1 Tbsp. olive oil
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 cup French or brown lentils
  • 2 cups chicken broth
  • 1 bay leaf
  • 3 Tbsp. tahini
  • 2 tsp. lemon zest
  • 1 Tbsp. roughly chopped cilantro


  • Preheat oven to 375°F. Place Brussels sprouts, carrots, cauliflower, and onion on a large, rimmed sheet pan. Drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes, or until softened and slightly caramelized. Reserve.
  • Bring lentils, broth, and the bay leaf to a boil in a medium saucepan over medium heat. Cover and reduce to a simmer for 20 minutes. When lentils are softened, drain off any remaining liquid and discard bay leaf. Reserve.
  • Mix together the tahini and lemon zest in a small bowl. Thin out with water for desired consistency.
  • Place the roasted vegetables and lentils in a large bowl. Drizzle with tahini lemon dressing. Garnish with chopped cilantro.