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Not Just Salads

Easy Vegan Recipes for the Busiest of People

Welcome to Not Just Salads! A Simple Vegan Food Blog Made for the everyday people. This blog will be filled with simple yet delicious recipes to keep your plate colorful, even on your busiest nights. I will also be sharing my favorite vegan food finds from all over the country in hopes to make it easier for you to find food during your travels. Let's Eat!

 

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  • Payton Pinsky

Roasted Vegetable Buddha Bowl | Healthy Vegan Recipes


After a weekend of eating lots of carbs and sweets, I wanted to end my Sunday night fueling my body with some good nutrients. I took a bunch of random veggies I had lying around the house and topped them with my favorite homemade tahini dressing. This dish was simple to make, full of flavor, and left me feeling full and energized. You can make a "Buddha Bowl" with pretty much any veggies you have around the house, but this was one of my favorite's I have thrown together. Let's get cooking!


Ingredients: 1/2 Sweet Potato (diced, per serving)

1/2 14oz Can Garbanzo Beans

1 Small Zucchini

1 Medium Carrot

1/2 Medium Onion

Handful of Spinach

Garlic Salt

Pepper

Chili Powder

Onion Powder

Rosemary

Olive Oil

Tahini Dressing: 2 Tbs Tahini

1 Tbs Minced Garlic

Squeeze of Lemon Juice

Salt and Pepper

Water

  1. Pre-heat oven to 420 Degrees F. Cover a baking sheet with Tin Foil and lightly grease your pan.

  2. Cut your veggies and spread them out on your baking sheet (except for spinach). Top with Olive oil and seasonings. Toss to coat evenly and bake for about 20-25 minutes, until veggies are tender and cooked thoroughly. I recommend flipping your veggies halfway through cooking to ensure they are evenly baked.

  3. While veggies are baking, add all dressing ingredients to a bowl. Mix eve

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