Sheet Pan-Style Buddha Bowls
Recipe courtesy of the National Onion Association and Idaho Eastern-Oregon Onion Committee
2 yellow onions, peeled and cut into half-inch wedges
1/2 head of red or purple cabbage, cut into wedges
2 red potatoes, cut into half-inch wedges
1 small butternut squash, peeled and diced into half-inch pieces
1 pound brussel sprouts, halved
Extra virgin olive oil
Salt, to taste
Black pepper, to taste
1-1/2 cups quinoa, cooked according to package directions
1 tablespoon tahini
1/2 lemon, juiced
1 teaspoon Dijon mustard
1/2-1 teaspoon maple syrup
2 avocados, peeled and sliced
Heat oven to 400 degrees F. Line large sheet pan with parchment paper. Place onion, cabbage, potatoes, squash, and brussel 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 veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.