I was tempted to call this a buddha bowl, but I have no clue what that means. It's quite common to see "buddha bowls" in the vegan community, yet I can't help but feel like I'm appropriating Buddhist religion when I use that expression.
This dish is super tasty. And, oh so, nutritutious. Roasted veggies can't be beat in my opinion! It's hard not to eat the roasted veggies right off the baking sheet.
There is a lot of slicing and dicing involved with this dish, but it's worth it. You'll definitely feel satisfied after eating this bowl of goodness. You can never go wrong with rice, either!
Bountiful Roasted Vegetable Bowl with Almond-Lemon Dressing
adapted from Love & Zest
For the bowl:
1 butternut squash, peeled and cubed
1 head of broccoli, cut into florets
2 cups of mushrooms, sliced
1 can of chickpeas, drained and rinsed
1/2 small cabbage, thinly sliced
salt and pepper, to taste
For the dressing:
1/4 cup almond butter
1 lemon, juiced
1 tbsp soy sauce
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp water
Cook rice according to package.
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Arrange butternut squash on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes.
Arrange the rest of the veggies on the other baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45 minutes.
In a small bowl, whisk all the ingredients for the dressing together. Add more water, if needed.