By Nathan Haskins
Prepare the tahini dressing by whisking together the tahini, juice of 1 lemon, 1 clove of minced garlic, 1 tbsp of olive oil, 1/4 tsp of salt, and a pinch of pepper in a small bowl. Adjust seasoning to taste and set aside.
In a serving bowl, layer 1/2 cup of cooked brown rice or farro as the base.
Arrange 1 cup of roasted mixed vegetables and 1/2 cup of cooked chickpeas on top of the rice or farro base.
Drizzle the tahini dressing over the bowl, ensuring even coverage over the vegetables and chickpeas.
Garnish with extra lemon wedges if desired, and serve the Buddha Bowl immediately while the ingredients are fresh.
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By Nathan Haskins
This Vegetarian Lunch Dinner Bowl Healthy recipe is ready in 25 minutes and features roasted mixed vegetables (bell pepper, zucchini, carrot), cooked chickpeas, cooked brown rice or farro and other delicious ingredients. Contains 420 calories total.
Prepare the tahini dressing by whisking together the tahini, juice of 1 lemon, 1 clove of minced garlic, 1 tbsp of olive oil, 1/4 tsp of salt, and a pinch of pepper in a small bowl. Adjust seasoning to taste and set aside.
In a serving bowl, layer 1/2 cup of cooked brown rice or farro as the base.
Arrange 1 cup of roasted mixed vegetables and 1/2 cup of cooked chickpeas on top of the rice or farro base.
Drizzle the tahini dressing over the bowl, ensuring even coverage over the vegetables and chickpeas.
Garnish with extra lemon wedges if desired, and serve the Buddha Bowl immediately while the ingredients are fresh.
Calories per Serving: 420
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