With this New Year, I decided to do a different type of detox/cleaning eating than I usually do. I am doing a 22 Vegan Challenge inspired by my desire to eat a more plant driven diet.  My goal isn’t to go Vegan or full on Vegetarian after this challenge, as I actually spent 10 years of my life vegetarian and vegan. That was before I found myself allergic to soy, corn and gluten. My mission is to fuel my body with nutrients and give my digestion a break from my animal protein heavy, modified paleo diet.  

My first love when I was vegetarian was tahini. It’s kind of an old obsession of mine that had fallen behind in recent years. Here I enjoy bringing it back and have been keeping a homemade bottle of the goodness is the fridge at all times. I use a chickpea miso as I have a soy allergy. It still has protein, but from a more digestable chickpea instead of soy bean. If you love regular soy miso, brown rice miso would probably work well in the recipe.

The key to this recipe is roasting the different vegetables without touching. As far as the sweet potatoes go, I usually bake several at a time and have on hand for buddha bowls, beans and sweet potato dishes, or a new favorite of mine, avocado and sweet potato salad.

Sound delicious but like where is the meat? Add some miso glazed wild salmon.

Follow me here and on instagram as I share my Vegan Challenge journey. So far, this is day 7 and I feel pretty amazing energy and digestion wise. And I have been eating carbs, like quinoa, rice, gluten free toast and sweet potatoes, which has been a lovely adjustment from the minimal amount I was eating these things on a modified paleo diet.

Best Wishes for a New Year of Health and Prosperity!

The Palette. Golden beets, baby portobellos, sweet potatoes, broccoli, chickpeas, avocado and quinoa.

The Palette. Golden beets, baby portobellos, sweet potatoes, broccoli, chickpeas, avocado and quinoa.

Roasted mushrooms in balsamic vinegar and roasted golden beets in coconut oil.

Roasted mushrooms in balsamic vinegar and roasted golden beets in coconut oil.

Buddha Bowls with Chickpea Miso Tahini Dressing

Serves 4.

For Buddha Bowls

  • 1 large sweet potato 
  • 3 golden beets, peeled and diced.
  • 1 1/2 cup sliced baby bella mushrooms
  • 1 1/2 cups chopped broccoli
  • 1 avocado, sliced.
  • 1 can chickpeas, rinsed and drained.
  • 2 cups of cooked quinoa
  • 2 tablespoons coconut oil
  • 1 tablespoon balsamic vinegar

For Chickpea Miso Tahini Dressing

  • 1/3 cup tahini
  • 2 tablespoons chickpea miso
  • juice of half a lemon
  • 1/3 cup water
  • 2 tablespoons of apple cider vinegar
  • pepper to taste

For dressing, mix all the ingredients together in a bowl with a whisk. Set aside.

For sweet potatoes, bake at 425 for 45 minutes. For roasted beets and mushrooms, turn oven to 350. Line a baking pan with aluminum foil. For roasted mushrooms, mix 1 tablespoon melted coconut oil and 1 tablespoon balsamic vinegar. Place on half of baking sheet. Mix 1 tablespoon melted coconut oil and beets, and place on other half of baking sheet. Season with salt and pepper.  Cook quinoa to instructions on package. My secret is once the quinoa is cooked through, remove from heat and leave the lid on for another 10 minutes to make it extra fluffy. Always soak quinoa in advance too. Steam broccoli by itself for about 5 minutes.

Assemble your bowl, by arranging all of your veggies over the quinoa. Garnish with avocado, sesame seeds and salt. Pour liberally delicious tahini dressing on top.

Enjoy!

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