Vegan Buddha Bowls with Creamy Pesto Tahini Sauce {GF}
Prep Time
20mins
Cook Time
30mins
Total Time
50mins
Quinoa Roasted Veggie Vegan Buddha Bowls are brimming with paprika dusted oven roasted cauliflower, green beans and chickpeas. Top that with a garlicky coconut creamy tahini pesto sauce. Meet your new favorite feel good meal. Gluten Free too.
In separate bowls toss the cauliflower, green beans and chickpeas with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 tablespoon olive oil and 1 teaspoon salt, each.
Place cauliflower, green beans and chickpeas on aluminum foil lined baking sheet in single layer and bake for 25-30 minutes, until cauliflower and green beans cooked through.
Cook quinoa according to package directions.
In a food processor combine tahini, pesto, 1 tablespoon olive oil, coconut milk, water and oven roasted garlic. Process until smooth.
Nutrition Facts
Vegan Buddha Bowls with Creamy Pesto Tahini Sauce {GF}
Amount Per Serving
Calories 490Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 1914mg83%
Potassium 678mg19%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 4g4%
Protein 12g24%
Vitamin A 1835IU37%
Vitamin C 27.4mg33%
Calcium 117mg12%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.