By Konnor Roth
In a small bowl, mix the tahini, lemon juice, soy sauce or tamari, and 1-2 tablespoons of water. Stir until smooth and creamy. The dressing should be pourable but not too runny.
Place the cooked brown rice into a large serving bowl.
Top the rice with roasted mixed vegetables and chickpeas, arranging them attractively around the bowl.
Drizzle the tahini dressing over the top of the rice, vegetables, and chickpeas.
Garnish the Buddha bowl with freshly chopped parsley or cilantro.
Serve immediately and enjoy your nutritious bowl.
How did this recipe turn out? Let others know!
to rate this recipe
By Konnor Roth
This Buddha Bowl Vegetarian Lunch Dinner recipe is ready in 20 minutes and features cooked brown rice, roasted mixed vegetables (bell pepper, zucchini, eggplant), canned chickpeas, drained and rinsed and other delicious ingredients. Contains 450 calories total.
In a small bowl, mix the tahini, lemon juice, soy sauce or tamari, and 1-2 tablespoons of water. Stir until smooth and creamy. The dressing should be pourable but not too runny.
Place the cooked brown rice into a large serving bowl.
Top the rice with roasted mixed vegetables and chickpeas, arranging them attractively around the bowl.
Drizzle the tahini dressing over the top of the rice, vegetables, and chickpeas.
Garnish the Buddha bowl with freshly chopped parsley or cilantro.
Serve immediately and enjoy your nutritious bowl.
Calories per Serving: 450
Your Rating:
