Red Meat Allergy Friendly Paleo Roasted Vegetable Buddha Bowl with Tahini Dressing
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups cauliflower florets (about ½ small head), cut into 1-inch pieces
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into large florets
- 1 tbsp olive oil
- ¼ tsp salt
For the tahini dressing
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp water, plus more to thin
- 1 tbsp olive oil
- 1 clove garlic, finely grated
- ¼ tsp salt
For serving
- 2 cups baby arugula or mixed greens
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the sweet potato cubes, cauliflower florets, and beet cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared baking sheet, keeping the beets on one side to prevent them from staining the other vegetables. Roast for 25–30 minutes, flipping once halfway through, until the sweet potato and beets are tender when pierced with a fork and the cauliflower is golden at the edges.
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