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Roasted Vegetable Buddha Bowl with Maple-Dijon Vinaigrette
THENUTFREEVEGAN.NET12Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup quinoa (cooked)
- 2 sweet potatoes (cut into large cubes)
- 2 cups Brussels sprouts (halved lengthwise)
- 1 head cauliflower (cut into bite-sized chunks)
- 2 Tbsp. olive oil (+ ⅓ cup)
- 1 tsp. rosemary
- 1 tsp. thyme
- 2 Tbsp. maple syrup (or Agave)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 3 cups kale (roughly chopped and massaged)
- 2 cups edamame
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