Recipe: Rainbow Quinoa Buddha Bowl with Tahini-Turmeric DressingDescription: A vibrant, nutrient-packed bowl featuring fluffy quinoa topped with roasted rainbow vegetables and a creamy tahini-turmeric dressing.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 200 g quinoa, 100 g purple cabbage, 100 g sweet potatoes, 100 g red bell peppers, 100 g golden beets, 2 tablespoon olive oil, 0.75 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup tahini, 1 tablespoon lemon juice, 0.5 teaspoon turmeric, 1 tablespoon water, 150 g edamame, 2 tablespoon hemp seeds, 1 bunch microgreensInstructions: Preheat oven to 200°C (390°F). Cook 200 g of quinoa according to package instructions and set aside. Chop 100 g of purple cabbage, 100 g of sweet potatoes, 100 g of red bell peppers, and 100 g of golden beets into bite-sized pieces. Spread chopped vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast vegetables in the oven for 25 minutes, or until tender and slightly caramelized. While vegetables are roasting, prepare the dressing by mixing 0.25 cup of tahini, 1 tablespoon of lemon juice, 0.5 teaspoon of turmeric, 1 tablespoon of water, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper in a bowl until smooth. Blanch 150 g of edamame in boiling water for 3 minutes, then drain. Assemble the bowl by placing a portion of cooked quinoa as the base, then topping with an assortment of the roasted vegetables, blanched edamame, and a drizzle of tahini-turmeric dressing. Garnish with 2 tablespoons of hemp seeds and a handful of microgreens before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, gluten-free, healthy, bowl, dinnerThis Rainbow Quinoa Buddha Bowl with Tahini-Turmeric Dressing recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.