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92% would make again

Energy-Boosting Buddha Bowl

Tasty Team

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Ingredients

for 4 bowls

  • 2 ½ tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 cup butternut squash (205 g), peeled, diced
  • 1 cup mushroom (75 g), diced
  • 1 cup brussel sprout (100 g), halved
  • salt, to taste
  • pepper, to taste
  • ⅓ cup tahini (75 g)
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider
  • 1 tablespoon fresh orange juice
  • 2 tablespoons water
  • 3 cups quinoa (510 g), cooked
  • 2 cups kale (135 g)
  • 1 cup lentils (200 g), cooked
  • ½ cup red cabbage (50 g), diced
  • ½ cup beet (100 g), cooked, diced
  • ½ cup walnut (50 g)
  • ¼ cup fresh parsley (10 g), minced

Nutrition Info

Powered by
    Calories 944
    Fat 29g
    Carbs 138g
    Fiber 22g
    Sugar 11g
    Protein 39g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
  3. Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
  4. SCROLL FOR MORE CONTENT

  5. Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
  6. Bake for about 20-25 minutes, until tender.
  7. To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
  8. SCROLL FOR MORE CONTENT

  9. Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
  10. Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
  11. Enjoy!
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