This nutritious Quinoa Buddha bowl is a symphony of flavors, textures, and colors, offering a perfect blend of protein, healthy fats, and complex carbohydrates. It's an excellent option for health-conscious individuals seeking a balanced and satisfying meal. The combination of quinoa, roasted vegetables, and avocado provides a boost of essential vitamins, minerals, and antioxidants.
📊 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 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of freshly squeezed lime juice
- 1/4 cup of crumbled feta cheese (optional)
👨🍳 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.
- In a large bowl, toss the sweet potato, carrot, bell pepper, and red onion with the olive oil, cumin, smoked paprika, salt, and pepper until they are evenly coated.
- Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and lightly browned.
- In a small bowl, mix the garlic and lime juice.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, diced avocado, and a sprinkle of chopped cilantro.
- Drizzle the garlic-lime juice over the top and sprinkle with crumbled feta cheese, if using.
- Serve immediately and enjoy!
💪 Health Benefits
- High in protein and fiber to support healthy digestion and satiety
- Rich in antioxidants and vitamins from the roasted vegetables
- Good source of healthy fats from the avocado and olive oil
- May help lower cholesterol and blood pressure due to the soluble fiber and potassium content
💡 Chef’s Tips
- Use any combination of your favorite vegetables in place of the sweet potato, carrot, and bell pepper.
- Add some heat to your bowl by sprinkling a pinch of red pepper flakes over the top.
- For an extra creamy dressing, mix the lime juice with some plain Greek yogurt or tahini.
📦 Storage Instructions
Store any leftovers in an airtight container in the refrigerator 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