Roasted Vegetable Buddha Bowl

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 4 servings

3 Tablespoons fresh lemon juice, about 1 small lemon

2 small cloves of garlic, grated or minced or just smash the cloves if you don’t actually want to eat the garlic, but still have a subtle garlic flavor

¼ cup raw tahini (roasted tahini is fine, but raw is a little milder)

3-4 Tablespoons room temperature or warm water

¼ cup unrefined, cold-pressed, extra-virgin olive oil

¾ teaspoon sea salt + more to taste

pinch of cayenne (optional)

8-10 cups mixed vegetables such as 1 head of broccoli, cut into bite-sized florets and stems, trimmed and chopped AND 1 head cauliflower, cut into bite-sized florets*

2 Tablespoons melted unrefined coconut oil or unrefined olive oil

3-4 large leaves of kale, washed, dried, stems removed

Sea salt and freshly ground black pepper to taste

Steamed brown rice, millet or quinoa for serving (optional)

Plain or seaweed gomasio for sprinkling on top (optional)

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