This vibrant and nutritious Quinoa Buddha bowl is packed with a variety of textures and flavors, providing a balanced mix of complex carbohydrates, lean proteins, and healthy fats. The combination of quinoa, roasted vegetables, and avocado makes for a satisfying and filling meal. Rich in fiber, vitamins, and minerals, this dish supports overall health and well-being.
📊 Nutritional Information (per serving)
Protein: 15g
Carbs: 60g
Fats: 20g
Fiber: 10g
🥘 Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 large red bell pepper, seeded and sliced
- 1 large red onion, thinly sliced
- 2 cloves garlic, minced
- 1 ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese or chopped nuts for added flavor and texture
👨🍳 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.
- While the quinoa cooks, toss the sweet potato, carrot, bell pepper, and onion with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until the vegetables are tender and lightly browned.
- In a small bowl, whisk together the lime juice and minced garlic.
- To assemble the bowls, divide the cooked quinoa between four bowls. Top with the roasted vegetables, diced avocado, and a sprinkle of chopped cilantro.
- Drizzle the lime-garlic dressing over the top and season with salt and pepper to taste.
- Optional: Sprinkle with crumbled feta cheese or chopped nuts for added flavor and texture.
💪 Health Benefits
- High in fiber and protein to support satiety and digestive health
- Rich in vitamins A and C from the sweet potato and bell pepper
- Good source of healthy fats from the avocado 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 colorful vegetables you like or have on hand to make the dish more visually appealing.
- Add some heat to your bowl by incorporating diced jalapeños or red pepper flakes into the lime-garlic dressing.
- Prepare the quinoa and roasted vegetables in advance to make assembly easier and faster during the week.
📦 Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the quinoa and vegetables as needed, and assemble the bowls just before serving.
Quick Info
Total Time
45 min
Servings
4