Vegetable Multigrain Buddha Bowl

1.Preheat the oven to 400°F (200°C).

2.In a large bowl, toss the sliced zucchini, carrot sticks, and diced potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.

3.Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized.

4.While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.

5.Add the diced apple to the shallots and cook for another 3 minutes, stirring occasionally, until the apple softens slightly.

6.Pour in the vegetable stock and bring to a boil. Add the rinsed multigrain mix, reduce heat to low, cover, and simmer for 25-30 minutes or until the grains are tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

7.In a small bowl, mix the tomato sauce with a pinch of salt and pepper to taste. If desired, warm it slightly in the microwave or on the stove for easier drizzling.

8.To assemble the Buddha bowl, divide the cooked multigrain base evenly among four bowls.

9.Top each bowl with a generous portion of the roasted vegetables.

10.Drizzle the tomato sauce lightly over the vegetables.

11.Sprinkle 1/2 tablespoon of chia seeds on top of each bowl for added texture and nutrition.

12.Garnish with chopped fresh parsley or cilantro for a burst of color and freshness.

13.Serve immediately for a warm and wholesome meal.