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

Ingredients

  • 8 large Brussels sprouts, halved
  • 2 large carrots, peeled and cut into 1" pieces
  • 2 cups cauliflower florets
  • 1 large red onion, peeled and roughly chopped
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ 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

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 8 large Brussels sprouts, halved
  • 2 large carrots, peeled and cut into 1" pieces
  • 2 cups cauliflower florets
  • 1 large red onion, peeled and roughly chopped
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories570
Total Fat20g
Saturated Fat3g
Cholesterol5mg
Sodium1460mg
Total Carbohydrate71g
Dietary Fiber18g
Sugars15g
Protein30g