Roasted veggie glow bowl

Roasted Veggie Glow Bowl with a mix of roasted cauliflower and carrots, protein-rich quinoa, and a tahini dressing. This vegan buddha bowls is brimming with nutritious plant-based ingredients, anti-inflammatory spices, and heart-healthy fats.

Ingredients

Servings: 2 people

1 medium head cauliflower

3 large carrots

1 dl quinoa

1 bag of shipped kale (100 g)

1 package of chickpeas

1 head of broccoli

1 aubergine

Spices (paprika, garlic powder, and cumin, salt & pepper)

Olive oil

Tahini dressing

1/2 dl tahini (sesame paste)

1/2 chipped garlic

1 tbsp Japanese soy sauce

1/2 teaspoon honey

1 teaspoon lime juice

Optional water for desired consistency

Optional topping

1 avocado

1 dl Goat cheese cream

1 tbsp pumpkin seeds

Olive oil

Instructions

1. Put the oven on 200 degrees celsius.

2. Cut all the Vegetables into smaller pieces.

3. Pour the vegetables into a oven safe pan and add the chickpeas.

4. Add spices and drizzle some olive oil. Place in oven.

5. Cook for 20 minutes.

6. Cook the quinoa.

7. Mix all the ingredients for the tahini dressing in a small bowl.

8. Add kale to a small bowl/platter and add the quinoa, and mix with olive oil. Add the oven baked vegetables.

9. Top off with tahini dressing, avocado, pumpkin seeds and goat cheese. Drizzle over some olive oil.

10. Enjoy!