Roasted Vegetable Buddha Bowl with Maple-Dijon Vinaigrette

THENUTFREEVEGAN.NET
12Ingredients
35Minutes

Ingredients

US|METRIC
  • 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 tablespoons olive oil (+ ⅓ cup)
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 tablespoons maple syrup (or Agave)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 cups kale (roughly chopped and massaged)
  • 2 cups edamame
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