This vibrant and nutritious Quinoa Buddha bowl is packed with a variety of textures and flavors, offering a perfect blend of protein, healthy fats, and complex carbohydrates. It's an excellent option for health-conscious individuals seeking a balanced and satisfying meal. The combination of quinoa, roasted vegetables, and avocado provides a boost of essential vitamins, minerals, and antioxidants.
📊 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 large red onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of freshly squeezed lime juice
👨🍳 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 about 15-20 minutes or until the quinoa is tender and fluffy.
- While the quinoa is cooking, toss the sweet potato, carrot, bell pepper, and onion with the olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes or until the vegetables are tender and lightly browned.
- In a small bowl, mix the minced garlic with the lime juice.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, sliced avocado, and a sprinkle of chopped cilantro.
- Drizzle the garlic-lime juice over the top of each bowl and serve immediately.
💪 Health Benefits
- High in protein and fiber to support satiety and digestive health
- Rich in antioxidants and vitamins from the roasted vegetables
- Good source of healthy fats from the avocado
- Quinoa provides a complete protein and a boost of iron and magnesium
💡 Chef’s Tips
- Use any combination of colorful vegetables you like or have on hand to make the dish more versatile.
- For an extra creamy sauce, blend the garlic-lime juice with a tablespoon of plain Greek yogurt or tahini.
- Prepare the quinoa and roasted vegetables ahead of time to make the dish more convenient for a quick weeknight meal.
📦 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