This vibrant and nutritious Quinoa Buddha bowl is a perfect blend of flavors and textures, packed with the goodness of quinoa, roasted vegetables, and tangy tahini sauce. It's a great option for health-conscious individuals looking for a balanced and satisfying meal. The combination of quinoa, vegetables, and healthy fats provides a boost of energy and supports overall well-being.
📊 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 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 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 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.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, and drizzle with the tahini sauce.
- Garnish with fresh parsley or cilantro leaves and serve immediately.
💪 Health Benefits
- High in fiber and protein to support digestive health and satiety
- Rich in antioxidants and vitamins from the roasted vegetables
- Good source of healthy fats from the tahini and olive oil
- Quinoa provides a complete protein and is rich in minerals like iron and magnesium
💡 Chef’s Tips
- Use any combination of colorful vegetables you like, and feel free to add other toppings such as avocado, nuts, or seeds.
- Make the tahini sauce ahead of time and store it in the fridge for up to 3 days.
- Customize the recipe to your dietary needs by using gluten-free tamari or coconut aminos instead of soy sauce.
📦 Storage Instructions
Store any leftovers in an airtight container in the fridge 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