Veggie Loaded Buddha Bowl

Makes 4-6 servings | Gluten-free and dairy-free

Step 1

1 yellow onion, peeled and cut into 1/2" wedges
1/2 purple cabbage, cut into wedges
2 baby red potatoes, cut into 1/2" wedges
1 small butternut squash, peeled and diced
16 oz Brussels sprouts, halved
2 tsp or more seasoning blend of choice (curry, cajun or Trader Joe’s Everyday seasoning)

Step 2

1 Tbsp avocado (or coconut) oil
3 c. cauliflower rice thawed or fresh

Step 3

1 Tbsp. tahini
Juice of 1/2 lemon
1 tsp Dijon mustard
1/2-1 tsp maple syrup

Step 4

8 soft-boiled eggs or 1-pound turkey sausage, cooked and crumbled
2 avocados, peeled and sliced
3 Tbsp fresh parsley or cilantro chopped fine to sprinkle at the end

Directions

1. Preheat the oven to 400° degrees. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
2. Meanwhile add 2 tsp avocado oil to heated pan and add cauliflower rice. Add a pinch of salt, reduce the heat to low, and cover. Heat covered for 5 minutes.
3. Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
4. To assemble the Buddha bowls, spoon cauliflower rice into 4 or 6 bowls. Arrange roasted veggies on top. Add avocado and protein and drizzle tahini sauce over bowl.
5. Garnish with fresh parsley or cilantro.