ORZO BUDDHA BOWL WITH ORANGE TAHINI VINAIGRETTE | Bailey Ruskus
ORZO BUDDHA BOWL WITH ORANGE TAHINI VINAIGRETTE
30 mins prepServes 2
The bowl consists of cooked gluten-free orzo pasta, which serves as a satisfying base. Topped with lightly roasted corn kernels, diced zucchini, roughly chopped kale, diced tempeh (or tofu), and whole asparagus, and garnished vegan ricotta and an ta
Preheat oven to 425.
Heat a large soup pot filled with salted water for the orzo. Cook the orzo to package instructions. Set them aside.
Add all the veggies onto a sheet pan lined with parchment paper and sprinkle all the seasonings and lemon juice over the top. Stir everything up until everything is coated.
Bake at 425 for 15 minutes, then shake it up and bake for another 5 minutes. When the veggies are cooked, remove from the oven and set aside.
As the veggies are cooling, grab a small mason jar and add all your dressing ingredients and stir with a fork. Set aside.
To serve, you can serve family style by adding all the cooked orzo onto a large platter with edges, then top with all your cooked veggies and dollops of vegan ricotta. When it’s time to serve, pour your dressing over the top and stir with two mixing spoons.
Enjoy immediately while still warm.
