Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing

Name: Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6
Ingredients: 1 large sweet potato; 2 large parsnips; 2 medium golden beets; Grapeseed oil and sea salt for roasting; 10 ounces spinach or greens of choice; ½ small head cabbage; 3 cups cooked brown rice; 1/3 cup Tahini; ¼ cup water; 1 tablespoon fresh lemon juice; 2 tablespoons pure maple syrup; ½ teaspoon ground cinnamon; ¼ teaspoon sea salt

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 to 6
Calories
409 kcal
Course
Main Course
Cuisine
American

Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing

Tyler Espinosa

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A winter-inspired Buddha bowl packed with winter produce and a creamy delicious tahini dressing.

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Ingredients

Servings

1 large sweet potato chopped into ¼ to ½-inch cubes
2 large parsnips peeled and sliced into ¼-inch rounds
2 medium golden beets peeled and chopped into wedges
Grapeseed oil and sea salt for roasting or olive oil
10 ounces spinach or greens of choice
½ small head cabbage sliced
3 cups cooked brown rice

Maple Cinnamon Tahini Dressing:

1/3 cup Tahini
¼ cup water
1 tablespoon fresh lemon juice
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon sea salt or to taste

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Instructions

Preheat the oven to 375 degrees F.
Arrange the root vegetables on two large baking sheets in a single layer.
Drizzle grapeseed (or olive) oil over the vegetables and use your hands to coat them.
Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned (mine took 32 minutes).
While the vegetables are roasting, prepare the tahini dressing. Add all ingredients for the dressing to a small blender and blend until smooth, thick, and creamy. If dressing is too thick, add a small amount of water or lemon juice.
Prepare buddha bowls by adding desired amount of spinach, cabbage, and brown rice to large serving bowls. Add desired amount of roasted vegetables and tahini dressing to each bowl. Note: a small amount of tahini dressing goes a long way!
Serve with sunflower seeds and fresh chopped parsley or cilantro.