ROASTED VEGETABLE BUDDHA BOWL

Roasted Vegetable Buddha Bowl image

Revel in roasted vegetables with our Roasted Veggie Buddha Bowl. Cauliflower, beets and sweet potatoes are featured in our Roasted Veggie Buddha Bowl.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups small cauliflower florets (1/2 inch)
4 cups peeled red beet cubes (1/2 inch)
4 cups peeled sweet potato cubes (1/2 inch)
3 Tbsp. extra virgin olive oil, divided
8 cups loosely packed chopped stemmed fresh kale
1 can (15.5 oz.) black beans, rinsed
1 cup cooked quinoa
1/4 cup PLANTERS Sunflower Kernels
1/2 ATHENOS Hummus Dressing

Steps:

Heat oven to 450°F.
Place cauliflower, beets and sweet potatoes in separate medium bowls. Add 1 Tbsp. oil to vegetables in each bowl; mix lightly.
Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
Bake 30 min. or until vegetables are tender.
Place kale in 4 serving bowls; top with roasted vegetables, beans, quinoa and sunflower kernels.
Drizzle with dressing just before serving.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 18 g, Sugar 0 g, Protein 16 g