This Quinoa Buddha bowl is a nutrient-dense, filling meal that combines the protein-rich goodness of quinoa with an assortment of roasted vegetables, providing a boost to overall health and wellbeing. The dish is packed with fiber, vitamins, and minerals, making it an excellent option for health-conscious individuals. With its vibrant colors and varied textures, this bowl is not only delicious but also visually appealing.
📊 Nutritional Information (per serving)
Protein: 15g
Carbs: 60g
Fats: 10g
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, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Optional: avocado, nuts, or seeds for topping
👨🍳 Instructions
- Preheat the oven to 425°F (220°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 red onion with olive oil, cumin, smoked paprika, 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, mix the minced garlic with a pinch of salt and pepper.
- To assemble the bowls, divide the cooked quinoa among four bowls, then top with the roasted vegetables and a sprinkle of garlic.
- Optionally, top with sliced avocado, nuts, or seeds for added creaminess and crunch.
💪 Health Benefits
- High in fiber, supporting healthy digestion and bowel function
- Rich in vitamins and minerals, including vitamin A, vitamin C, and potassium
- Good source of protein, making it suitable for vegetarians and vegans
- May help lower cholesterol levels and reduce the risk of heart disease
💡 Chef’s Tips
- For added flavor, use different spices or herbs like turmeric, chili powder, or fresh parsley.
- Customize the bowl with your favorite roasted vegetables or add some heat with red pepper flakes.
- Prepare the quinoa and roasted vegetables in advance to make the dish more convenient for a quick meal.
📦 Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the quinoa and vegetables in the microwave or oven until warmed through.
Quick Info
Total Time
50 min
Servings
4