Roasted Root Veg

By October 26, 2015 No Comments

Its definitely time to get making those warming and hearty meals!  I love a good stew or soup.  However, this roasted root veg buddha bowl sounds fantastic.


‘It’s the best time of year to take advantage of fresh root vegetables, and this Roasted Root Vegetable Buddha Bowl will help you do just that!

We’re roasting up cauliflower, carrots, parsnips, turnip, and beets and serving them with sautéed kale, chickpeas, and quinoa. This dish is a serious nutritional powerhouse, and the creamy lemon-tahini dressing takes it to a whole new level of deliciousness.

To read more from by Abigail Keeso click me

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.