Description

This Quinoa Buddha Bowl is full of vibrant roasted vegetables and nutritious quinoa, making it a delightful, healthy meal option. Perfect for quick dinners, it’s simple to prep and bursting with flavors!

Ingredients

Scale

1–2 tbsp olive oil
2 medium sweet potatoes, washed and diced
1 tsp cumin
1 tsp chili powder
10–12 brussels sprouts, rinsed and quartered
1 head cauliflower, washed and cut into small florets
1 tsp cumin
1 tsp turmeric
salt and pepper to taste
1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve
2 1/2 cup (591 ml) vegetable broth, or water
1 15 oz (425g) can black beans, rinsed and drained
2 avocados
1 cup (283g) cherry tomatoes, halved
5 cups baby spinach or other baby greens
handful of fresh cilantro, chopped (optional)
1 8 oz (227g) tub hummus*
juice of 1 lime
salt and pepper to taste
water, to thin

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Instructions

Preheat the oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, toss the diced sweet potatoes with chili powder and olive oil, then spread them onto one baking sheet.
Toss the brussels sprouts with 1/2 tsp cumin and place them on another baking sheet.
Toss the cauliflower with the remaining cumin and turmeric, arrange on a baking sheet, and sprinkle everything with salt and pepper. Bake for 25-30 minutes until tender.
In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered until the quinoa absorbs the liquid, about 10-15 minutes.
Remove from heat, cover, and let the quinoa steam for 5 minutes. Then fluff with a fork and let it cool.
In a bowl, whisk together the lime juice and hummus, adding water to achieve a dressing-like consistency; season with salt and pepper to taste.
To assemble the bowls, layer leafy greens at the bottom, followed by quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce among the bowls and place in the center or in small containers.
Slice the avocados, sprinkle with lime juice to prevent browning, and top the bowls with cilantro if desired. Seal and refrigerate until ready to serve.

Notes

You can customize the veggies based on your preference or seasonal availability.
This bowl can be prepared in advance and stored in the fridge for easy meals throughout the week.
The hummus sauce can be substituted with tahini or yogurt for a different flavor.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg