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
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) 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