Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Roasted Vegetable Quinoa Buddha Bowls are not just a feast for the eyes; they’re a nourishing hug in a bowl. Packed with vibrant roasted vegetables, fluffy quinoa, and a creamy hummus dressing, this dish provides an array of flavors and textures that harmonize beautifully. Every bite feels intentional, bursting with healthy choices that leave you feeling satisfied without the heaviness that often accompanies traditional meals. It’s a wholesome choice that can effortlessly brighten your weekday lunches or kick off a cozy dinner gathering with friends.
Table of Contents
I first discovered this delightful combination during a busy week when I craved something that would be both healthy and fulfilling. The beautiful contrasting colors of the roasted veggies against the golden quinoa drew me in, and the flavors didn’t disappoint. Now, whenever I prepare these Buddha bowls, I’m reminded of that time when I was searching for balance in my cooking routine. Each serving yields five bowls, making it perfect for meal prep, so you can enjoy these incredible flavors throughout the week. I’m genuinely excited for you to try making this Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies at home.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about an hour, including prep and cooking time.
- Irresistible Flavor: The combination of smoky spices and sweet roasted veggies creates an exquisite medley of tastes.
- Eye-Catching Appeal: A colorful presentation that is as fun to eat as it is to make.
- Flexible Serving: Enjoy it for lunch, dinner, or even as a satisfying snack.
- Diet-Friendly Options: It’s naturally vegan and gluten-free, perfect for various dietary preferences.
Ingredients You’ll Need
- 1-2 tbsp olive oil: Adds richness and helps vegetables caramelize during roasting. Substitute with avocado oil for a different flavor.
- 2 medium sweet potatoes, washed and diced: Sweet potatoes bring natural sweetness and fiber. Yukon gold potatoes work well too.
- 1 tsp cumin: A warm spice that complements the sweet potatoes beautifully. Use coriander if you prefer a different flavor.
- 1 tsp chili powder: Adds a touch of heat; feel free to adjust according to your spice preference.
- 10-12 brussels sprouts, rinsed and quartered: These greens become nutty and crisp when roasted. As an alternative, you could use green beans.
- 1 head cauliflower, washed and cut into small florets: Provides a lovely, hearty component. You can swap with broccoli if desired.
- 1 tsp turmeric: This adds a beautiful color and earthy flavor; if not on hand, you can use curry powder.
- Salt and pepper to taste: Essential for enhancing all the flavors in the dish. Always season to suit your taste preferences.
- 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: Quinoa is a protein-packed base; substitute with millet for a similar texture.
- 2 1/2 cup (591 ml) vegetable broth, or water: Broth infuses the quinoa with flavor; however, water can work in a pinch.
- 1 15 oz (425g) can black beans, rinsed and drained: Adds a hearty source of protein to your bowl. Kidney beans or chickpeas are great alternatives.
- 2 avocados: Creamy texture that balances perfectly with the roasted veggies; can substitute with sunflower seeds if you prefer a crunch.
- 1 cup (283g) cherry tomatoes, halved: Brings a fresh burst of flavor; any small tomatoes will do.
- 5 cups baby spinach or other baby greens: Keeps the dish light and enjoyable, but feel free to swap for kale or arugula.
- Handful of fresh cilantro, chopped (optional): Adds a refreshing touch; omit if you’re not a fan.
- 1 8 oz (227g) tub hummus: A creamy dressing that pairs perfectly with all the components; try a roasted garlic version for extra flavor!
- Juice of 1 lime: Brings brightness to the bowl; you can use lemon juice as a substitute.
- Salt and pepper to taste: Again, your taste buds deserve to shine through!
- Water, to thin: Just a splash to get your dressing to the right consistency.
How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Preheat your oven: Set it to 400°F (200°C) and prepare 2-3 baking sheets by lining them with parchment paper or silicone baking mats. This step is essential for ensuring easy cleanup after all your delicious work!
Toss the sweet potatoes: In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil and sprinkle in the chili powder. Toss them well until they’re nicely coated, then spread them out evenly on one of the baking sheets.
Prepare brussels sprouts and cauliflower: While the sweet potatoes bask in their spices, grab the same mixing bowl to toss the quartered brussels sprouts with 1/2 teaspoon of cumin, then transfer them to another baking sheet. Next, mix the cauliflower florets with the remaining cumin and turmeric in the bowl, transferring to a separate baking sheet. Sprinkle everything with salt and pepper before sliding them into the oven.
Roast the vegetables: Let your veggies roast for 25-30 minutes, or until they’re fork-tender and have a lovely golden hue. Turn them halfway through for even cooking—you want those edges to caramelize a bit for that extra flavor boost!
Cook the quinoa: Rinse 1 1/4 cup of dry quinoa in a mesh sieve while the veggies roast. Combine the rinsed quinoa and 2 1/2 cups of vegetable broth in a pot set over medium-high heat. Bring it to a boil, then lower the heat to maintain a gentle simmer. Allow it to cook uncovered for about 10 to 15 minutes until all the liquid is absorbed.
Fluff the quinoa: Once cooked, take the pot off the heat and let it steam for 5 minutes with the lid on. This step lets the quinoa become light and fluffy; fluff it with a fork to break it up before letting it cool slightly.
Make the dressing: In a small bowl, whisk together the juice of 1 lime and the entire tub of hummus. Add water gradually until the dressing reaches the perfect drizzleable consistency. Season it with salt and pepper to taste—this really brings it all together!
Assemble the bowls: Start with a generous base of baby spinach in each bowl. Layer on the fluffy quinoa followed by the roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and halved cherry tomatoes. Don’t skimp on the dressing—divide it into five portions and serve it right in the center of each bowl.
Add the finishing touches: Slice your avocados and drizzle them with lime juice to keep them vibrant and fresh. Sprinkle them on top, along with chopped cilantro if you’re using it. Cover the bowls tightly and refrigerate until you’re ready to dig in—though you might have a hard time waiting that long!
Storing & Reheating
Once your Buddha bowls are assembled, store any leftovers in airtight containers in the refrigerator for up to 5 days. If you decide to freeze some, they can last up to three months—just don’t include the avocado until you’re ready to eat! When it’s time to enjoy them again, gently reheat the contents in the microwave or on the stove, adding a splash of water to restore some moisture if needed. Keep in mind that the texture might change slightly, but adding fresh greens or a little extra dressing can rejuvenate the flavors.
Chef’s Helpful Tips
- Avoid overcooking the quinoa to keep it fluffy. If you find it mushy, next time ease off on the cooking time.
- For the sweetest caramelization on veggies, ensure they are spaced out on the baking sheets; overcrowding can lead to steaming instead of roasting.
- If you’re prepping for the week, store the different components separately until serving to maintain freshness and texture.
- Consider garnishing each bowl with sesame seeds or pumpkin seeds for a delightful crunch and added nutrition—your taste buds will thank you!
- Experiment with different veggies like bell peppers or zucchini; the beauty of the Buddha bowl lies in its versatility.
Roasted Vegetable Quinoa Buddha Bowls offer a joyful medley of colors, flavors, and textures. They are full of wholesome ingredients that nourish both body and soul. Feel free to customize your bowls based on what you have at hand, and get creative with leftovers! This healthy grain bowl proves that eating well can be both simple and delicious. So roll up your sleeves, gather your ingredients, and treat yourself to something truly fulfilling. Your taste buds and your body will thank you!
Recipe FAQs
Can I use different types of grains instead of quinoa?
Absolutely! While quinoa is fantastic for its protein content, you can also try brown rice, farro, or even barley for a delightful twist. Just be mindful of the cooking times as they may vary.
How can I customize the veggies I use?
Feel free to swap the roasted veggies based on your season or what you have available in the fridge. Carrots, bell peppers, or even roasted mushrooms would work beautifully. The key is to ensure they’re evenly cut for uniform cooking.
How do I know when my avocado is ripe?
Ripe avocados should yield slightly under gentle pressure and have a vibrant green color inside. If it’s too firm, give it a day or two on the counter. If overly mushy, it might be past its prime.
What’s the best way to reheat the Buddha bowls?
For reheating, microwave each portion for about 1-2 minutes, or until warm. If using the stove, add a splash of water to the quinoa to keep it fluffy and heat on medium until warm. Adjust according to your personal heat preference.
PrintMore One Pot Recipes
- Crockpot 15 Bean Soup
- One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
- Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes
- One-Pan Bold Honey BBQ Chicken Rice
- Top Chicken Cabbage and White Bean Soup
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: One Pot
- Method: Oven
- Cuisine: Vegan, Gluten-Free
Description
This Quinoa Buddha Bowl is bursting with flavor and nutrition, featuring roasted vegetables and a creamy hummus dressing. Perfect for a quick and healthy meal!
Ingredients
- 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) and line 2-3 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, toss the diced sweet potatoes with chili powder and olive oil, then spread them evenly on one baking sheet.
- Toss the quartered brussels sprouts with 1/2 tsp cumin and transfer them to another baking sheet.
- Toss the cauliflower florets with the remaining cumin and turmeric, then arrange them on the final baking sheet, sprinkling everything with salt and pepper before baking for 25-30 minutes until tender.
- Combine quinoa and vegetable broth in a pot on the stove, bring to a boil, and then reduce to a gentle simmer, cooking uncovered for 10-15 minutes until the quinoa absorbs the liquid. Remove from heat, cover, and let steam for 5 minutes, then fluff with a fork and let cool.
- For the dressing, whisk lime juice with hummus and add water to reach a dressing-like consistency. Season with salt and pepper to taste.
- To assemble the bowls, layer baby greens at the bottom, followed by cooked quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce among the bowls, spooning it into the center or using mini containers. Portion the avocados and sprinkle with lime juice to prevent browning. Top with cilantro if desired and refrigerate until ready to serve.
Notes
Feel free to swap in your favorite seasonal vegetables for roasting.
This bowl can be easily customized for meal prep, simply store components separately and assemble when ready.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 16g
- Protein: 16g
- Cholesterol: 0mg
