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Grilled Veggie Buddha Bowl

Yields4 ServingsCook Time20 mins

A white plate with sautéed vegetables including zucchini, red bell pepper, and asparagus, drizzled with sauce. Sliced avocado is arranged on the side. A fork and napkin are placed on the table nearby.

 1 lb Fresh asparagus (trimmed & chopped into 1 inch pieces)
 1 Large red bell pepper (cut into 1” cubes)
 3 Zucchinis (sliced)
 2 tbsp Bella Vado Avocado Oil
 1 tbsp Teeny Tiny Spice Company Organic Garam Masala or Vadavan
 1-2 Avocado (diced)
 1 cup JEM Cashew Masala Tahini
 8 oz Baby belle mushrooms
1

Preheat pan to medium-high heat.

2

Toss the asparagus, bell pepper, mushroom and zucchini with the avocado oil and Organic Garam Masala or Vadavan.

3

Place the veggies in the pan, and cook for 5-6 minutes, tossing after 2-3 minutes.

4

Top with the grilled veggies, avocado, Cashew Masala Tahini.

Nutrition Facts

4 servings

Serving size