This vibrant and nutritious Quinoa Buddha bowl is a perfect blend of flavors, textures, and nutrients, packed with the goodness of quinoa, roasted vegetables, and a tangy tahini dressing. It's an excellent option for health-conscious individuals looking for a balanced meal. With its high protein and fiber content, this bowl supports digestive health and provides sustained energy.
📊 Nutritional Information (per serving)
Protein: 15g
Carbs: 60g
Fats: 20g
Fiber: 8g
🥘 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.
- While the quinoa is cooking, toss the sweet potato, carrot, bell pepper, and red onion with 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 tahini, lemon juice, and honey to make the dressing.
- To assemble the bowls, divide the cooked quinoa between four bowls. Top with 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 digestive health
- Rich in antioxidants and vitamins from the roasted vegetables
- Quinoa provides a complete amino acid profile, making it an excellent plant-based protein source
- Supports healthy blood sugar levels and weight management
💡 Chef’s Tips
- Use any combination of colorful vegetables to make the dish visually appealing and nutrient-dense.
- For an extra creamy dressing, add a tablespoon or two of plain Greek yogurt or avocado.
- Prepare the quinoa and roasted vegetables in advance to make the dish more efficient for a busy weeknight dinner.
📦 Storage Instructions
Store the cooked quinoa, roasted vegetables, and tahini dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble the bowls just before serving.
Quick Info
Total Time
45 min
Servings
4