Winter buddha bowl

Sunday is my favorite day of the week to do a little meal prep for the week and roast a big tray of all types of veggies. This Winter Buddha Bowl

And they're healthy, too.

One of my favorite ways to get in plenty of veggies during the winter months is to make a Buddha Bowl like this one. I roast up tons of veggies, add whole grains, beans/legumes, avocado, and finish everything off with a fun dressing to give the bowl plenty of flavor.

Inspired by a kale and cabbage salad I used to make in college, this upgraded version boasts 10 unique plants, 35g of protein, crunchy and crispy textures, creamy dressing and oodles of flavor.

A fresh and fun way to eat tasty vegetables and all sorts of goodness, this Buddha bowl is full of nutritious ingredients.

This winter buddha bowl features the best of winter produce - including kale, beets, and carrots - topped with a mouthwatering herby tahini sauce!

This nourishing bowl is packed with hearty grains, vibrant sweet potato and beets, crispy seasoned chickpeas, and flavorful toppings. Drizzle with a maple tahini dressing for a warming winter bowl!

This Winter Vegetable Buddha Bowl is loaded with roasted vegetables and smothered in the most delicious tahini dressing. It's easy. It's filling. It's healthy! It's tasty!

Vegan gluten-free winter veggie bowls filled with roasted sweet potato, chickpeas, and brussel sprouts, topped with creamy maple tahini, served over quinoa!