Description

This Quinoa Buddha Bowl features roasted vegetables paired with nutritious quinoa and a creamy hummus dressing, making it a delicious and wholesome meal. Perfect for a quick dinner or healthy meal prep.

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

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Instructions

Preheat the oven to 400F (200C) and prepare 2-3 baking sheets with parchment paper.
In a bowl, combine sweet potatoes with chili powder and olive oil, then spread them on a baking sheet.
Toss brussels sprouts with 1/2 tsp cumin and place them on another baking sheet.
Coat the cauliflower with the remaining cumin and turmeric, then spread on the last baking sheet. Season with salt and pepper and roast for 25-30 minutes until tender.
In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered until quinoa absorbs the water (10-15 minutes). Remove from heat, cover, and let steam for 5 minutes, then fluff with a fork and allow to cool.
For the sauce, mix lime juice with hummus, adjusting with water until you reach a dressing-like consistency. Season with salt and pepper.
To assemble the bowls, layer leafy greens, quinoa, roasted vegetables, black beans, and cherry tomatoes. Portion out the hummus sauce for each bowl, and slice avocados, squeezing lime juice over them. Garnish with cilantro if desired and refrigerate until serving.

Notes

Feel free to substitute vegetables based on your preference.
This bowl can be stored in the refrigerator for a couple of days, making it great for meal prep.
Add extra toppings like nuts or seeds for added crunch.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 240mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 13g
Cholesterol: 0mg