Serves 4

Ingredients
1 cup quinoa, rinsed and drained
1 yellow onion, peeled and cut into ½ inch wedges
½ purple cabbage, cut into wedges
2 red potatoes, cut into ½ inch wedges
1 small butternut squash, peeled and ½ inch diced 
16 oz. Brussels sprouts, halved
Extra virgin olive oil
Salt to taste
All-purpose seasoning blend (I used Trader Joe's Everyday Seasoning)
1 Tbsp. tahini
Juice of ½ lemon
¼ cup Bellisari’s Balsamic Shallot and Black Garlic Spread
Favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
2 avocados, peeled and sliced
Fresh parsley for garnish

Directions
Preheat the oven to 400°F. Coat the bottom of a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil, Bellisari’s Balsamic Shallot and Black Garlic Spread and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1¾ cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
To assemble the Buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.
Recipe adapted from Yummy Mommy Kitchen