This vibrant and nutritious Quinoa Buddha bowl is a symphony of flavors and textures, packed with the goodness of quinoa, roasted vegetables, and a tangy tahini sauce. It's a perfect meal for health-conscious individuals looking for a balanced and filling dish. With its high protein and fiber content, this bowl will keep you energized and satisfied throughout the day.
📊 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 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon 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 about 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 the olive oil, 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, whisk together the tahini, lemon juice, and honey until smooth.
- To assemble the bowls, divide the cooked quinoa between four bowls. Top with the roasted vegetables, garlic, and a drizzle of the tahini sauce.
- Garnish with fresh parsley or cilantro leaves and serve immediately.
💪 Health Benefits
- High in protein and fiber to keep you full and satisfied
- Rich in antioxidants and vitamins from the roasted vegetables
- Quinoa provides all nine essential amino acids, making it a complete protein source
- Tahini sauce adds healthy fats and creaminess to the dish
💡 Chef’s Tips
- Use any combination of roasted vegetables you like, such as broccoli, Brussels sprouts, or cauliflower.
- Add some heat to the dish by incorporating red pepper flakes or sliced jalapeños into the tahini sauce.
- Make the quinoa and tahini sauce ahead of time to save time during meal prep.
📦 Storage Instructions
Store the cooked quinoa, roasted vegetables, and tahini sauce in separate airtight containers in the refrigerator for up to 3 days. Assemble the bowls just before serving.
Quick Info
Total Time
45 min
Servings
4