Teriyaki Eggplant Buddha Bowl with Roasted Butternut Squash, Quinoa and Tahini Parsley Sauce (Vegan, Gluten Free) Renee ShumanJanuary 6, 201730 minutes, avocado, buddha bowl, butternut, dinner, dressing, greens, lunch, microgreens, quinoa, roasted squash, sauce, squash, tahini Comments
