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Vegetable Buddha Bowl

Course: Main Course
Cuisine: Japanese

Ingredients

Curry Roasted Vegetables

  • 1 sweet potato cut into half moons
  • half purple onion cut into wedges
  • 1 zucchini sliced into coins about an 1/2 inch thick
  • 1 handful kale stems removed, chopped roughly
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika

Tahini Parsley Sauce

  • 3 tbsp tahini
  • 1/2 lemon juiced
  • 1/2 tbsp rice wine vinegar
  • 1/2 tbsp mirin
  • 1 tbsp dijon mustard
  • 1/4 cup water
  • 1 tbsp coconut aminos
  • handful parsley minced
  • salt and pepper to taste

For Toppings

  • 1/2 avocado
  • sesame seeds
  • hot sauce

Instructions

Curry Roasted Vegetables

  • Preheat oven to 400 degrees F. Add the vegetables to the pan and toss with olive oil. Add all the spices and toss until all vegetables are evenly coated in spices. Roast for 20 minutes, until fork-tender, then add in the kale. Roast until kale is crunchy.

Tahini Parsley Sauce

  • In a bowl, whisk together the tahini, lemon juice, rice wine vinegar, dijon, water, and coconut aminos. Add the parsley and salt and pepper to taste.

To Assemble

  • Add vegetables to a bowl, and toppings of choice. Drizzle with tahini parsley sauce and dig in!