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 dressing. It's a perfect meal for health-conscious individuals, providing a boost of energy and supporting overall well-being. This dish is also highly customizable, allowing you to tailor it to your dietary preferences and ingredient availability.
📊 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 Brussels sprouts, trimmed and halved
- 1 large red onion, peeled and 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
- Chopped fresh parsley or cilantro for garnish
- Optional: avocado, nuts, or seeds for added creaminess and crunch
👨🍳 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, Brussels sprouts, and red onion with 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. Season with salt and pepper to taste.
- To assemble the Buddha bowls, divide the cooked quinoa between four bowls. Top with the roasted vegetables, drizzle with the tahini dressing, and garnish with chopped fresh parsley or cilantro.
- Optional: Add sliced avocado, nuts, or seeds for added creaminess and crunch.
💪 Health Benefits
- High in protein and fiber from quinoa and vegetables
- Rich in vitamins and minerals from sweet potatoes and Brussels sprouts
- Supports healthy digestion and satiety
- May help lower cholesterol and blood sugar levels
- Provides a boost of energy and supports overall well-being
💡 Chef’s Tips
- Use any combination of roasted vegetables you like, such as broccoli, cauliflower, or carrots.
- Add some heat to the tahini dressing with a pinch of red pepper flakes or a squeeze of fresh ginger.
- Make the quinoa and tahini dressing ahead of time and store them in the refrigerator for up to 3 days.
📦 Storage Instructions
Store the cooked quinoa, roasted vegetables, and tahini dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble the Buddha bowls just before serving.
Quick Info
Total Time
45 min
Servings
4