Description
The Quinoa Buddha Bowl is a blend of roasted veggies, nutritious quinoa, and a creamy hummus dressing. It offers a delightful combination of flavors—perfect for a healthy meal or a quick dinner option.
Ingredients
Scale
- 1–2 tbsp olive oil
- 2 medium sweet potatoes, washed and diced
- 1 tsp cumin
- 1 tsp chili powder
- 10–12 brussels sprouts, rinsed and quartered
- 1 head cauliflower, washed and cut into small florets
- 1 tsp cumin
- 1 tsp turmeric
- salt and pepper to taste
- 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve
- 2 1/2 cup (591 ml) vegetable broth, or water
- 1 15 oz (425g) can black beans, rinsed and drained
- 2 avocados
- 1 cup (283g) cherry tomatoes, halved
- 5 cups baby spinach or other baby greens
- handful of fresh cilantro, chopped (optional)
- 1 8 oz (227g) tub hummus*
- juice of 1 lime
- salt and pepper to taste
- water, to thin
Instructions
- Preheat the oven to 400F (200C). Line 2-3 baking sheets with parchment paper. In a large bowl, mix diced sweet potatoes with chili powder and olive oil. Spread evenly on a baking sheet.
- Toss brussels sprouts with 1/2 tsp cumin and place on another baking sheet. Toss cauliflower with remaining cumin and turmeric, placing it on the sheet as well. Season with salt and pepper, then bake for 25-30 minutes until tender.
- Combine quinoa and vegetable broth in a pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for about 10 to 15 minutes until the liquid is absorbed. Remove from heat, cover, and let steam for 5 minutes. Fluff the quinoa with a fork and let cool. For Instant Pot: use equal parts quinoa and water, set MANUAL to high for 1 minute, and let natural release for 10 minutes.
- Whisk lime juice with hummus, adding water to thin it to a dressing consistency. Season with salt and pepper to taste.
- Assemble the bowls by layering leafy greens at the base, followed by quinoa, roasted sweet potatoes, brussels sprouts, cauliflower, black beans, and cherry tomatoes. Pour the hummus sauce into five portions, adding it to the center of each bowl or in mini containers. Portion avocados and sprinkle with lime juice to prevent browning. Top with cilantro if desired, and refrigerate until serving.
Notes
Feel free to swap in seasonal vegetables for variety.
This dish can be made ahead of time and stored in the refrigerator for easy meal prep.
Add your favorite protein for an extra boost!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg