This vibrant Quinoa Buddha bowl is a nutrient-dense, plant-based meal that combines the goodness of quinoa, roasted vegetables, and a tangy tahini dressing. It's an excellent source of protein, fiber, and healthy fats, making it an ideal option for health-conscious individuals. The dish is also highly customizable, allowing you to tailor it to your personal taste preferences and dietary needs.
📊 Nutritional Information (per serving)
Protein: 15g
Carbs: 60g
Fats: 20g
Fiber: 10g
🥘 Ingredients
- 1 cup of quinoa, rinsed and drained
- 2 cups of water or vegetable broth
- 2 tablespoons of olive oil
- 1 large sweet potato, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 large red bell pepper, seeded and sliced
- 1 small red onion, thinly sliced
- 2 cloves of garlic, minced
- 1/4 cup of tahini
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of honey
- Salt and pepper to taste
- Fresh parsley or cilantro leaves for garnish
👨🍳 Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
- In a large bowl, toss the sweet potato, carrot, bell pepper, and red onion with the olive oil, salt, and pepper until they are evenly coated. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and lightly browned.
- In a small bowl, whisk together the tahini, lemon juice, and honey until smooth.
- To assemble the Buddha bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, and drizzle with the tahini dressing.
- Garnish with fresh parsley or cilantro leaves and serve immediately.
💪 Health Benefits
- High in protein and fiber to support healthy digestion and satiety
- Rich in vitamins and minerals from the roasted vegetables
- Good source of healthy fats from the tahini and olive oil
- May help lower cholesterol and blood pressure due to the soluble fiber and potassium content
💡 Chef’s Tips
- Use any combination of your favorite roasted vegetables to customize the dish
- Make a large batch of quinoa and roasted vegetables on the weekend and use them throughout the week for quick and easy meals
- Add some heat to the dish by incorporating red pepper flakes or sliced jalapeños into the tahini dressing
📦 Storage Instructions
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the quinoa and roasted vegetables in the microwave or oven until warmed through. The tahini dressing can be stored in the refrigerator for up to 5 days.
Quick Info
Total Time
45 min
Servings
4