Roasted Vegetable Buddha Bowl
Enjoy the roasted vegetables hot out of the oven, or even just warm and room temperature.
- 1 large zucchini
- 2 roma tomatoes
- 1/2 pound brussels sprouts
- 1.2 red onion
- 1 bell pepper
- 8 large mushrooms
- 4 ounce extra-firm tofu
- 1 small potato
- 1 small sweet potato
- 3 tablespoon olive oil
- Lettuce, whole grain, pasta or rice of your choice - enough for 4 servings
- Cooking sauce or salad dressing of your choice, we recommend San-J brand
- Handful of nuts, if desired, as a topping
Preheat the oven to 375F.
Wash, peel, trim and cut the vegetables, according to the size listed in this article. Spread vegetables out in single layer on baking sheet or roasting pan and drizzle with olive oil. Roast for 20 minutes.
In meantime, cook the whole grains, pasta, noodles or rice. Or, if you prefer, lettuces as a base.
When vegetables are done, toss with the cooking sauce or salad dressing. I find that no additional salt is needed. Serve over grains. Top with nuts, if desired.