BUDDHA BOWLS

There's nothing better than eating out of a bowl! Especially when it's filled with

all your fave foods. Who agrees? We make Buddha bowls 3 times a week if not more!

They are so fun to make, easy to meal prep and the possibilities are endless!

Servings: 2

Total Time: 40 mins

ALL THE INGREDIENTS YOU'RE GOING TO NEED:

half a head cauliflower

6 baby sweet potatoes

6 tbsp olive oil

4 garlic cloves

1 tbsp dijon mustard

1/3 cup tahini

1 1/2 lemons

1 tbsp maple syrup

salt and pepper to taste

2 cups quinoa

1 avocado

2 carrots

Roasted veggies:

half a head cauliflower

6 baby sweet potatoes

2-3 tbsp olive oil

2 garlic cloves minced

salt and pepper to taste

Tahini dressing:

3 tbsp olive oil

2 garlic cloves chopped

1 tbsp dijon mustard

1/3 cup tahini

1 lemon juiced

1 tbsp maple syrup

salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 375 degrees. Peel your sweet potatoes and cut them and your cauliflower into bite size pieces. Add your veggies into a bowl with your minced garlic, olive oil, salt and pepper and mix until coated. Place on a baking sheet with parchment paper and cook for 30 minutes. Make sure to check and mix around half way thru cooking.

While your veggies are cooking it's time to make your dressing! Add together your olive oil, chopped garlic, dijon mustard, tahini, lemon juice, maple syrup, salt and pepper. Mix together until combined and put it in the fridge until it's time to make your bowls.

Cook your quinoa (using the instructions on the box) and prepare your carrots and kale.

Our tip to make kale taste better and easier to digest:

Add juice of half a lemon and 2 tbsp of olive oil to your bowl of kale.

Massage those ingredients into the kale leaves and set it aside for a few minutes.

Add your quinoa, carrots, kale, roasted veggies, avocado and tahini dressing to your fave bowl and ENJOY!

​Make sure to tag us when you make it @twin_coast on instagram , We love to see it!