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.
Test Kitchen Tip
To make this Buddha bowl vegan, use pure maple syrup instead of honey in the tahini dressing.
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.