Buddha Bowl w/ Lemon Tahini Dressing!
45min · 4 servings
Ingredients:
• 4 servings of quinoa
• 2 cans of chickpeas
• 2 bags 16oz bags of Brussels sprouts
• 1 bag of carrots
• Beet sauerkraut
• Seasonings used:
• Salt/pepper
• Garlic powder
• Onion powder
• Paprika
• Cumin
• Dressing:
• 1/3 cup tahini
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp honey
• Juice from 1 lemon
• 1 cloves garlic
• Salt/pepper
• Water to get it to the consistency of your choosing
HOW TO:
• Preheat oven to 400 degrees F
• Cook quinoa as directed on packaging
• Drain and rinse your chickpeas and chop vegetables. Blanch Brussels sprouts for 5 minutes
• Add carrots, blanched Brussels sprouts, and chickpeas to a baking sheet lined with parchment paper. Drizzle with olive oil and add seasonings of choice (I add paprika, cumin,pep
