Roasted Root Vegetable Buddha Bowls With Maple Cinnamon Tahini Dressing Recipe

Ingredients For Roasted Root Vegetable Buddha Bowls With Maple Cinnamon Tahini Dressing Recipe

• 1 inch Large sweet potato chopped into 0.25 to 0.5 cubes
• 2 inch Large parsnips peeled and sliced into 0.25 rounds
• 2 Medium golden beets peeled and chopped into wedges
• Grapeseed oil and sea salt for roasting or olive oil
• 10 ounce Spinach or greens of choice
• 0.5 Small head cabbage sliced
• 3 cup Cooked Brown Rice
• 0.33000000000000007 cup Tahini
• 0.25 cup Water
• 1 tablespoon Fresh lemon juice
• 2 tablespoon Pure maple syrup
• 0.5 teaspoon Ground cinnamon