Roasted Veggie Buddha Bowl

Raw Buddha Bowls: Roasted Veggie Buddha Bowl

Roasted Veggie Buddha Bowl Recipe

Ingredients:
1 cup quinoa, 1 zucchini (sliced), 1 bell pepper (sliced), 1 carrot (sliced), 1 red onion (sliced), 1/2 cup cherry tomatoes (halved), Balsamic vinaigrette

Instructions:
Roast zucchini, bell pepper, carrot, and red onion at 400°F for 20 minutes. Cook quinoa according to package instructions. Combine quinoa and roasted vegetables in a bowl. Top with cherry tomatoes. Drizzle with balsamic vinaigrette.

Notes:
Try adding sweet potatoes for extra flavor. Use fresh herbs like basil or parsley as a garnish.

Roasted Veggie Buddha Bowl

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