Roasted Garlic Buddha Bowl
A vibrant and wholesome bowl packed with roasted vegetables, greens, and a creamy garlic tahini sauce, perfect for a nutritious meal.
Ingredients
Grains
- 180 g uncooked brown rice
Vegetables
- ½ small butternut squash (cubed)
- 2 small sweet potatoes (cubed)
- 6 mushrooms mushrooms
Greens
- 4 handfuls raw spinach
- 60 g edamame beans
Other ingredients
- 2 green onions green onions (chopped)
- 1 teaspoon toasted sesame oil
- 1 tablespoon Tamari (or soy sauce)
- 1 teaspoon maple syrup
- ½ lemon lemon juice (only)
- 5.5 tablespoons tahini (or cashew butter)
- 80 mls water
- 1 tablespoon maple syrup
- 1 tablespoon Tamari or soy sauce
Instructions
- Roast garlic: cut the top off bulbs, wrap in oiled foil, and roast at 400°F for 30 minutes until soft. Cool and squeeze out cloves.
- Prepare vegetables: toss sweet potatoes and butternut squash with olive oil, salt, and roast for 45 minutes. Add mushrooms in last 10 minutes.
- Cook rice according to package instructions. Blend roasted garlic with sauce ingredients until smooth.
- Wilt spinach in a pan with a tiny oil drop, salt, and pepper. Drain edamame beans and prepare toppings.
- Assemble bowls: start with rice, add greens, roasted vegetables, edamame, green onions, drizzle with garlic sauce, and sprinkle sesame seeds.
Notes
Roasting garlic mellows its flavor, making the sauce rich and smooth. Feel free to customize vegetables based on season.