I was tempted to call this a buddha bowl, but I have no clue what that means. It's quite common to see "buddha bowls" in the vegan community, yet I can't help but feel like I'm appropriating Buddhist religion when I use that expression.
This dish is super tasty. And, oh so, nutritutious. Roasted veggies can't be beat in my opinion! It's hard not to eat the roasted veggies right off the baking sheet.
There is a lot of slicing and dicing involved with this dish, but it's worth it. You'll definitely feel satisfied after eating this bowl of goodness. You can never go wrong with rice, either!
Bountiful Roasted Vegetable Bowl with Almond-Lemon Dressingadapted from Love & Zest
IngredientsFor the bowl:1 butternut squash, peeled and cubed1 head of broccoli, cut into florets2 cups of mushrooms, sliced1 can of chickpeas, drained and rinsed1/2 small cabbage, thinly slicedolive oilsalt and pepper, to tasteRice
For the dressing:1/4 cup almond butter1 lemon, juiced1 tbsp soy sauce1 tbsp garlic, minced1 tbsp ginger, minced2 tbsp water
DirectionsCook rice according to package.
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Arrange butternut squash on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes.
Arrange the rest of the veggies on the other baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45 minutes.
In a small bowl, whisk all the ingredients for the dressing together. Add more water, if needed.
