Vegan Buddha Bowl With Spring Vegetables

Ingredients

• Parchment paper
• 2 Tbsp. tahini (sesame seed paste)
• 3 Tbsp. lemon juice (fresh )
• 2 Tbsp. water
• 1/2 tsp. turmeric
• 1/2 tsp. maple syrup (pure )
• 1/4 tsp. hot pepper sauce (optional)
• 1/4 tsp. sea salt (or Himalayan salt)
• 1/4 tsp. black pepper
• 2 Tbsp. olive oil (+ 2 tsp. divided use)
• 2 cups asparagus (2-inch pieces)
• 2 cups zucchini (sliced )
• 2 cups quinoa (or cooked brown rice)
• 2 cups chickpeas (garbanzo beans, drained, rinsed)
• 2 cups spinach (baby )
• 2 cups tomatoes (baby halved or cherry tomatoes)
• 2 Tbsp. hemp seeds
• 2 Tbsp. sesame (or black sesame seeds)
• 1 cup sprouts (fresh )

Instructions

1. 1

   Preheat oven to 425º F.

2. 2

   Line large baking sheet with parchment paper. Set aside.

3. 3

   To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.

4. 4

   Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.

5. 5

   Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.

6. 6

   Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.

7. 7

   Drizzle evenly with dressing.

8. 8

   Garnish with sprouts.