Roasted Veggie Buddha Bowl w/ PB Dressing
Roasted Veggie Buddha Bowl w/ PB Dressing
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I mean, it’s hard to go wrong with roasted vegetables— especially those that are salted, oiled & baked to perfection. But let’s not stop there! Add grains and a drizzle of creamy, Thai peanut butter dressing, and we got ourselves a decadent + delicious lunch or dinner.
Ingredients
Veggie Budhha Bowl
- Veggies of choice: Broccoli, red pepper, chickpeas, red onion and sweet potato are my go-to's.
- Grains of choice: I love cooked quinoa or brown rice.
- Garlic powder, cumin, salt + pepper
- Olive oil
- Optional on top: sesame seeds & fried egg
Thai Peanut Butter Dressing
- 3 tbsp. creamy peanut butter
- 2 tbsp. freshly squeezed lime juice
- 1 tbsp. soy sauce
- 2 tsp. honey
- 2 tsp. chili garlic sauce (a condiment staple!)
- 1 tsp. toasted sesame oil
Instructions
Thai Peanut Butter Dressing
- Preheat oven to 425, and line baking sheet with foil or parchment
- Roast vegetables: arrange vegetables onto a baking sheet. Toss with olive oil, garlic powder, cumin, salt and pepper. Roast for 25-30 minutes.
- While the veggies are roasting, make your brown rice/quinoa and the Thai PB dressing.
- Divide grains into bowls, and top with veggies. Drizzle with PB dressing and serve with sesame seeds & fried egg for added protein!
Notes
For the PB Thai Dressing: start with the estimates above but taste test along the way and adjust to your preference! Want it more sweet? Add more honey. Want more garlic spice flavor? Add more chili garlic paste. Trust your gut and tweak tweak tweak.
