Veggie Budda Bowl


Tahini Dressing

  • 1/4 cup of extra virgin olive oil
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 2-3 Tablespoon lemon juice (to taste)
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 teaspoon parsley
  • Pepper to taste
  • 2 Tablespoon ice cold water as needed


  • 1 cup cooked quinoa
  • 2 ½ cups (approx.) any combination of: small cauliflower florets, sliced brussels sprouts, sliced carrots, sliced celery.
  • 2 oz crumbled goat cheese
  • 2 Tablespoon tahini dressing drizzle
  • 1 cup sliced kale, arugula or spinach


  • For Tahini dressing: blend all ingredients with a hand blender adding in dribbles of water, or with a food processor/smoothie blender all in one
  • For bowl: Mix veggies in a bowl with garlic, 1 Tablespoon olive oil, salt, pepper, cumin, parsley. Bake at 350-degree F. until soft, approx. 25 minutes. Build your bowl starting with greens, top with quinoa, top with roasted veggies, then goat cheese crumbles and drizzle tahini dressing on top.

Source: Shannon Schettino

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