Roasted Vegetable and Tempeh Buddha Bowl

A hearty and healthy bowl filled with roasted vegetables, tempeh, and a tangy tahini dressing.

Ingredients - Serves 4

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the tempeh, sweet potato, broccoli, and bell pepper with the olive oil and spread out on the baking sheet. Season with salt and pepper.
Roast for 20-30 minutes, or until the vegetables are tender and the tempeh is golden.
While the vegetables are roasting, cook the quinoa according to package instructions.
In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt and pepper.
To serve, divide the quinoa between four bowls. Top with the roasted vegetables and tempeh, and drizzle with the tahini dressing.