Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
1 cup dry quinoa, rinsed
2 cups water
1 cup broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, sliced
1 zucchini, chopped
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
Black pepper, to taste
1 avocado, sliced
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
¼ teaspoon garlic powder
2–3 tablespoons water, as needed to thin
Sesame seeds and chopped parsley or cilantro, optional
Directions
Combine the rinsed quinoa and water in a saucepan. Bring to a boil, reduce to a gentle simmer, cover and cook about 15 minutes, or until the water is absorbed. Remove from the heat and fluff with a fork.
Heat the oven to 400°F. Toss the broccoli, peppers, carrot and zucchini with the olive oil, salt and black pepper. Spread on a large sheet pan and roast for 20–25 minutes, stirring once, until tender with browned edges.
Whisk together the tahini, lemon juice, maple syrup and garlic powder. Add water a tablespoon at a time until the dressing is smooth and pourable.
Divide the quinoa among bowls. Arrange the roasted vegetables and sliced avocado over the quinoa.
Drizzle with the lemon-tahini dressing and finish with sesame seeds and fresh herbs, if desired.
Pairs Well With
Add one of these for extra crunch, freshness or variety:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/vegan-roasted-vegetable-buddha-bowl.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
