The Quinoa Buddha bowl is a nutrient-dense, plant-based meal that combines the goodness of quinoa, roasted vegetables, and a tangy tahini dressing. This bowl is not only delicious but also packed with antioxidants, fiber, and protein, making it an excellent choice for health-conscious individuals. With its vibrant colors and varied textures, this dish is sure to satisfy your hunger and nourish your body.
📊 Nutritional Information (per serving)
Protein: 15g
Carbs: 60g
Fats: 20g
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 red bell pepper, seeded and sliced
- 1 large red onion, thinly sliced
- 2 cloves of garlic, minced
- 2 cups of mixed greens (kale, spinach, arugula)
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of tahini
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of honey
- Salt and pepper to taste
👨🍳 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 15-20 minutes or until the quinoa is tender and fluffy.
- While the quinoa is cooking, toss the sweet potato, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until the vegetables are tender and lightly browned.
- In a small bowl, whisk together the tahini, lemon juice, honey, garlic, salt, and pepper to make the dressing.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted vegetables, mixed greens, cherry tomatoes, and parsley.
- Drizzle the tahini dressing over the top of each bowl 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 and mixed greens
- Good source of healthy fats from the tahini and olive oil
- Can help support weight management and reduce inflammation
💡 Chef’s Tips
- Use a variety of colorful vegetables to make the dish visually appealing and increase the nutrient density.
- Customize the bowl to your liking by adding other toppings such as avocado, nuts, or seeds.
- Make the tahini dressing ahead of time and store it in the refrigerator for up to 3 days.
📦 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