Sheet Pan Style Buddha Bowls
Even avid home cooks can find a busy weeknight hectic. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast. Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. For more tasty recipes, visit onions-usa.org and usaonions.com.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 2 Yellow Onions, peeled, cut into 1/2" wedges
- 1/2 Head Red or Purple Cabbage, cut in wedges
- 2 Red Potatoes, cut into 1/2" wedges
- 1 Small Butternut Squash, peeled and diced into 1/2" cubes
- 1 lb. Brussel Sprouts, halved
- Extra Virgin Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 1.5 Cups Quinoa, cooked per package instructions
Tahini Sauce
- 1 tbsp. Tahini
- 1/2 Lemon, juiced
- 1 tsp. Dijon Mustard
- 1/2 - 1 tsp. Maple Syrup
- 2 Avacados, peeled & sliced
- Fresh Parsley
Instructions
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Heat oven to 400° F. Line 13-by-18-inch sheet pan with parchment paper. Place onion, cabbage, potatoes, squash, and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.
While vegetables roast, cook quinoa. To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth. To assemble Buddha bowls, spoon quinoa into bowls. Add roasted vegetables and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.
Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee