Roasted vegetable Buddha bowl sheet pan

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Roasted vegetable Buddha bowl sheet pan

Photo: Roberto Caruso

There's nothing better than roasted veggies—especially when they're seasoned to perfection. Toss in a quick tahini dressing and you've got dinner!

Ingredients

  • 1 lb sweet potato, scrubbed and sliced 1/3-in. thick

  • 5 tbsp olive oil, divided

  • 1 tsp chili powder

  • 1 tsp + pinch salt, divided

  • 1 lb Brussels sprouts, halved

  • 540-mL can chickpeas, drained, rinsed well and patted dry

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 4 cups torn kale, (centre ribs removed)

  • 1 ripe avocado, pitted, peeled and sliced



Nutrition (per serving)

Protein 15g, Carbohydrates 61g, Fat 38g, Fibre 19g, Sodium 840mg.

Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.

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