Vegan Roasted Bowl
Serves 210 mins prep30 mins cook
A delicious roasted bowl featuring broiled tofu, kabocha squash, eggplant cubes, zucchini, and summer squash, drizzled with a flavorful mixture of sunflower seed butter and EVOO, topped with black sesame seeds.
0 servings
What you need
Instructions
1: Broil tofu, kabocha squash, eggplant cubes, zucchini, and summer squash with avocado oil spray, Himalayan salt, and pepper. 2: Prepare grain-free coconut flour flatbread according to previous recipe posts. 3: Mix sunflower seed butter, EVOO, and lemon juice; drizzle over the roasted vegetables. 4: Sprinkle black sesame seeds over the top and serve.View original recipe