Vegan Buddha Bowl with Spring Vegetables

beachbodyondemand.com

Richelle Hentemann

Parchment paper

2 Tbsp. tahini (sesame seed paste)

3 Tbsp. fresh lemon juice

2 Tbsp. water

½ tsp. ground turmeric

½ tsp. pure maple syrup

¼ tsp. hot pepper sauce (optional)

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 Tbsp. + 2 tsp. olive oil, divided use

2 cups 2-inch asparagus pieces

2 cups sliced zucchini

2 cups cooked quinoa (or cooked brown rice)

2 cups chickpeas (garbanzo beans), drained, rinsed

2 cups raw baby spinach

2 cups halved baby heirloom tomatoes (or cherry tomatoes)

2 Tbsp. hemp seeds

2 Tbsp. sesame (or black sesame) seeds

1 cup fresh sprouts

Directions at beachbodyondemand.com

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