This vibrant and nutritious Quinoa Buddha bowl is a perfect meal for health-conscious individuals, packed with protein, fiber, and vitamins. The combination of quinoa, roasted vegetables, and avocado provides a balanced mix of complex carbohydrates, healthy fats, and lean protein. This bowl is not only delicious but also supports overall well-being and digestion.
📊 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 red bell pepper, seeded and cubed
- 1 large red onion, peeled and cubed
- 2 cloves of garlic, minced
- 1 cup of broccoli florets
- 1 ripe avocado, diced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup of crumbled feta cheese or chopped nuts for added flavor
👨🍳 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, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes or until the vegetables are tender.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Add the broccoli florets to the skillet and cook for about 3-5 minutes or until tender, season with salt and pepper to taste.
- To assemble the bowls, divide the cooked quinoa between four bowls. Top with the roasted vegetables, diced avocado, and chopped cilantro.
- Drizzle with lemon juice and season with salt and pepper to taste. Optional: sprinkle with crumbled feta cheese or chopped nuts for added flavor.
- Serve immediately and enjoy!
💪 Health Benefits
- High in protein and fiber to support digestion and satiety
- Rich in vitamins and minerals from the roasted vegetables
- Good source of healthy fats from the avocado and olive oil
- Supports overall well-being and energy levels
💡 Chef’s Tips
- Customize the recipe by using your favorite vegetables or adding a source of lean protein like grilled chicken or tofu.
- Prepare the quinoa and roasted vegetables ahead of time to make the recipe more efficient.
- Experiment with different seasonings and spices to add more flavor to the dish.
📦 Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the quinoa and roasted vegetables as needed, and assemble the bowls just before serving.
Quick Info
Total Time
45 min
Servings
4