By Konnor Roth
In a small bowl, mix the tahini, lemon juice, soy sauce or tamari, and a splash of water if needed to achieve a smooth, pourable consistency. Adjust seasoning with salt and pepper to taste.
In a large serving bowl, arrange the cooked brown rice as the base.
Top the rice with the roasted mixed vegetables and drained chickpeas evenly over the top.
Drizzle the prepared tahini dressing generously over the vegetables and chickpeas.
Garnish with a handful of fresh parsley or cilantro. Add extra seasoning if desired.
Serve immediately and enjoy your Chickpea & Roasted Vegetable Buddha Bowl with Brown Rice & Tahini Dressing.
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By Konnor Roth
This Vegan Vegetarian Main Course Healthy recipe is ready in 25 minutes and features cooked brown rice, roasted mixed vegetables (bell pepper, zucchini, eggplant), canned chickpeas, drained and rinsed and other delicious ingredients. Contains 400 calories total.
In a small bowl, mix the tahini, lemon juice, soy sauce or tamari, and a splash of water if needed to achieve a smooth, pourable consistency. Adjust seasoning with salt and pepper to taste.
In a large serving bowl, arrange the cooked brown rice as the base.
Top the rice with the roasted mixed vegetables and drained chickpeas evenly over the top.
Drizzle the prepared tahini dressing generously over the vegetables and chickpeas.
Garnish with a handful of fresh parsley or cilantro. Add extra seasoning if desired.
Serve immediately and enjoy your Chickpea & Roasted Vegetable Buddha Bowl with Brown Rice & Tahini Dressing.
Calories per Serving: 400
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