This nutritious Quinoa Buddha bowl is a symphony of flavors, textures, and colors, 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 satisfaction. With its balanced mix of protein, healthy fats, and complex carbohydrates, this dish supports overall well-being and can help with weight management.
📊 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 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
- Optional: avocado, nuts, or seeds for added creaminess and crunch
👨🍳 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 the 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, honey, garlic, salt, and pepper to make the dressing.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, drizzle with the tahini dressing, and garnish with fresh parsley or cilantro leaves.
- Optional: Add sliced avocado, nuts, or seeds for extra creaminess and crunch.
💪 Health Benefits
- High in protein and fiber to support satiety and digestion
- Rich in vitamins and minerals from the quinoa and roasted vegetables
- Good source of healthy fats from the tahini and olive oil
- May help lower cholesterol and blood pressure
- Supports healthy weight management and energy levels
💡 Chef’s Tips
- Use any combination of colorful vegetables you like or have on hand.
- Add some heat to the dish with a sprinkle of red pepper flakes or a diced jalapeño.
- Prepare the quinoa and roasted vegetables ahead of time and store them in separate containers 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 bowls just before serving.
Quick Info
Total Time
45 min
Servings
4