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Fuel your body with a colorful roasted vegetable Buddha bowl! Packed with roasted seasonal veggies, grains, and your favorite sauce, this bowl is not only healthy but also incredibly satisfying. It's like a rainbow of nutrients in every bite!
Preheat the oven to 400°F (200°C).
Chop the sweet potatoes, broccoli, red bell pepper, and zucchini into bite-sized pieces.
In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and garlic powder until evenly coated.
Spread the vegetables evenly on a baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the cooked quinoa according to package instructions.
To assemble the Buddha bowl, start with a base of quinoa in each bowl.
Add a generous portion of the roasted vegetables on top of the quinoa.
Add a handful of fresh spinach to each bowl.
Drizzle with balsamic vinegar and tahini sauce before serving.
Enjoy your nutritious and colorful roasted vegetable Buddha bowl!
