Mega Buddha Bowl XL
Ingredients
- 1 cup dry Quinoa
- 1 cup dry Brown rice
- 1/2 cup dry Farro
- 12 oz Plain tempeh Sliced.
- 1 can (15 oz) Chickpeas Roasted.
- 2 large Sweet potato Cubed and roasted.
- 3 cups Broccoli Roasted.
- 2 cups Kale Massaged.
- 1/3 cup Tahini
- 3 tbsp Maple syrup
- 3 tbsp Lemon juice
- 3 tbsp Sesame seeds
- 2 large Avocado Sliced.
- 3 tbsp Olive oil
Steps
- Cook quinoa, brown rice, and farro separately according to package directions.
- Preheat oven to 425°F (220°C).
- Toss sweet potato, broccoli, and chickpeas with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Pan-fry tempeh in remaining olive oil until golden.
- Make dressing by whisking tahini, maple syrup, lemon juice, and 3 tbsp water.
- In large bowls, layer all three grains, tempeh, roasted vegetables, and kale.
- Top with avocado slices and sesame seeds.
- Drizzle generously with tahini-maple dressing.
Nutrition Info (per serving)
| Calories | 1125 kcal |
| Protein | 45 g |
| Carbohydrates | 145 g |
| Fat | 42 g |
| Fiber | g |
| Sugar | g |