Step 1

Preheat the oven to 450°, and line a baking sheet with parchment paper.

Step 2

Cook the quinoa according to the package, or according to our Quinoa Cooking Guide above.

Step 3

Cut the florets off the broccoli, use a vegetable peeler or small knife to peel and remove the first layer of the broccoli stem and discard. Shred the remaining broccoli stem with the vegetable peeler or a cheese grater.

Step 4

Add the sliced sweet potatoes to the prepared baking sheet, spray with olive oil and bake for 15 minutes. Flip the potatoes, add the broccoli florets to the baking sheet, spray with olive oil and bake for another 15 minutes.

Step 5

To two bowls, divide the quinoa. Then divide the cooked sweet potatoes and broccoli florets.

Step 6

Add in the shredded broccoli stem, cabbage, avocado, tomatoes, sesame seeds and drizzle over the Lemon Tahini Dressing.

Step 7

Serve immediately, or cover and store for a healthy lunch late this week. This Vegan Buddha Bowl is wonderful hot, or cold.