Rainbow Bowl with Turmeric Tahini Sauce

A colorful, nutritious vegan Buddha bowl packed with roasted vegetables on top
of whole grains and served with a golden turmeric tahini sauce. This Rainbow
Bowl is a healthy and easy recipe!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Course:

Keywords:

Buddha Bowl bowls vegan bowl

Instructions

1 Preheat oven to 425F. If you haven't already, prepare your grains of choice.
2 Chop the carrots, beets, bell pepper, and broccoli. Arrange the vegetables and
the chickpeas on 1-2 baking sheets (depends on the size of your pans), spacing
everything out evenly. Keep the beets together, as they will cook a bit longer
than everything else, or put them on their own separate pan.
3 Add 3 tablespoons oil evenly over top of the vegetables. Then sprinkle the salt,
pepper, paprika, and cumin on top. Mix gently to ensure everything is
well-seasoned.
4 Bake for 20 minutes, tossing halfway through baking time. Remember to keep the
beets gathered together.
5 While the vegetables are baking, prep the kale. Chop the kale, removing the
leaves from the stems. Toss in a large bowl and massage the kale with your
hands. Add a teaspoon of oil and a teaspoon of lemon juice, along with a pinch
of salt and pepper. Toss.
6 Combine all of the turmeric tahini sauce ingredients together in a medium bowl
or measuring cup. Whisk everything together.
7 After 20 minutes of baking, remove the vegetables that are done, along with the
chickpeas. Most likely, only the beets will need to continue baking for 5-10
minutes.
8 Once the beets are done, assemble the bowls. Add whole grains to each bowl, top
with a handful of kale, then roasted vegetables and chickpeas. Drizzle the
turmeric tahini sauce over top.

Rainbow Bowl with Turmeric Tahini Sauce

Course:

Keywords:

🧂 Ingredients

Instructions

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