Lunch / Dinner
Roasted Vegetable Buddha Bowls with tahini lemon dressing
With whole grains, roasted vegetables, avocado, and a tahini dressing, these Buddha Bowls just might be the perfect, all-in-one healthy vegetarian meal. Plus, they taste so darn good.
Ingredients
TOSS:
HEAT:
WHISK:
TOP:
Test Kitchen Tip
To make this Buddha bowl vegan, use pure maple syrup instead of honey in the tahini dressing.
Instructions
Preheat oven to 450° with racks in top and bottom thirds, and a baking sheet on each rack.
Toss cauliflower with 1 Tbsp. oil and thyme; season with salt and pepper and arrange in a single layer on baking sheet from bottom rack, then return to oven.
Toss carrots with 1 Tbsp. oil and ½ tsp. cumin; season with salt and pepper and arrange in a single layer on baking sheet from top rack, then return to oven. Roast cauliflower and carrots until tender, about 20 minutes, turning once.
Heat 2 cups water and salt in a saucepan to a boil; stir in freekeh, cover, and reduce heat to medium-low. Simmer freekeh until liquid is absorbed, about 20 minutes.
Remove freekeh from heat, let stand 5 minutes, then divide among four bowls.
Whisk together tahini, ⅓ cup water, lemon juice, remaining 1 Tbsp. oil, honey, garlic, and ¼ tsp. cumin for the dressing; season with salt and pepper.
Top bowls of freekeh with spinach, avocados, carrots, cauliflower, and pepitas; drizzle with dressing.
As with most whole grains, it’s best to rinse freekeh before cooking it to remove any hidden debris.