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Veggie Forward Buddha Bowl

Ingredients

 
For the lemon tahini dressing:
  • 2 tbsp tahini
  • Juice of one lemon
  • 1/2 tsp honey
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp dried Italian seasoning
  • 1 1/2 tbsp olive oil
For the pickled red onions:
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tbsp granulated sugar
  • 1 1/2 tsp kosher salt
  • 1/2 of a large red onion, thinly sliced
For the bowls:
  • 2 large carrots, quartered
  • 1/2 of a head of cauliflower, about 2 cups florets
  • 1 large zucchini, cut into slices
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried Italian seasoning
  • 3/4 tsp garlic powder
  • 1 pkg Cutting Vedge Veggie Forward Meatballs
  • 2 cups cooked quinoa, or grain of choice

Directions

  1. To make the dressing, whisk together tahini, lemon juice, honey, garlic powder, Italian seasoning, and salt. While continuing to whisk, stream in the olive oil until emulsified and smooth. Set aside. 
  2. To make the pickled red onions, place thinly sliced onions in a jar. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and immediately pour over the onions. Let cool to room temperature and then seal the jar and store in the refrigerator for up to a week. 
  3. Preheat the oven to 400° F and line a sheet pan with parchment paper. In a small bowl, stir together salt, cumin, Italian seasoning, and garlic powder. Place cut veggies in an even layer on the sheet pan and then toss with olive oil and spice blend until everything is well coated. Roast for 20-25 minutes, until everything is deeply browned. 
  4. Cook Cutting Vedge Meatballs according to package instructions.  
  5. To serve, place about 1/2 cup of quinoa in a bowl. Top with roasted veggies, meatballs, and pickled onions, and drizzle with dressing.

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