Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Roasted Vegetable Quinoa Buddha Bowls are not just a dish; they are a celebration of vibrant colors and rich flavors. Picture a warm bowl brimming with nutty quinoa, roasted sweet potatoes, and lush greens, each bite offering a burst of taste and texture. The roasted vegetables bring a sweet earthiness, while the creamy avocado and zesty hummus dressing tie everything together beautifully. It’s the kind of meal that not only nourishes your body but also warms your heart. Perfect for meal prepping or enjoying on a busy weeknight, these healthy bowls have become a staple in my kitchen.
Table of Contents
I first discovered the magic of quinoa bowls during a busy week. With a craving for something fulfilling yet healthy, I decided to experiment with the ingredients I had on hand. The result was a delightful mess of flavors that kept me satisfied and energized. Now, every time I whip up Roasted Vegetable Quinoa Buddha Bowls, I reminisce about that serendipitous culinary adventure. If you’re looking for an easy, budget-friendly, and utterly delicious meal, this recipe is just for you. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this wholesome meal in just 60 minutes, making it perfect for any day of the week!
- Irresistible Flavor: The combination of roasted sweet potatoes, crispy Brussels sprouts, and nutty quinoa creates a flavor explosion.
- Eye-Catching Appeal: With all those vibrant colors, this dish is as delightful to look at as it is to eat.
- Flexible Serving: Enjoy it for lunch, dinner, or as a meal prep option for the week.
- Diet-Friendly Options: This recipe is vegan and gluten-free, making it accessible for various dietary preferences.
Ingredients You’ll Need
- 1-2 tbsp olive oil: Adds healthy fats and enhances roasting flavors. You can substitute with avocado oil for a different taste.
- 2 medium sweet potatoes, washed and diced: Sweet potatoes add natural sweetness and color. Butternut squash can be a great alternative.
- 1 tsp cumin: This spice lends warmth and earthiness to the veggies. If you don’t have cumin, coriander could work too.
- 1 tsp chili powder: It gives the dish a gentle kick; adjust it to your spice preference or switch with smoked paprika for a smokier flavor.
- 10-12 Brussels sprouts, rinsed and quartered: They bring a lovely crunch when roasted. Green beans or zucchini can be good substitutes if Brussels sprouts aren’t your thing.
- 1 head cauliflower, washed and cut into small florets: Cauliflower adds a hearty texture. You could also try broccoli.
- 1 tsp turmeric: Offers rich color and health benefits. You could skip it if you prefer, but I love how it brightens the bowl.
- Salt and pepper to taste: Essential for flavor; always adjust to your liking.
- 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: Quinoa is a protein-packed base that cooks up fluffy and nutty. Rinse well to remove its natural coating, saponin.
- 2 1/2 cup (591 ml) vegetable broth, or water: Using broth instead of water enhances the quinoa’s flavor. Feel free to use chicken broth if you’re not vegan.
- 1 (15 oz) can black beans, rinsed and drained: These beans add protein and creaminess. You can substitute with chickpeas or kidney beans for variety.
- 2 avocados: They contribute a creamy texture that complements all the roasted veggies. If avocados are too ripe, try a dollop of Greek yogurt instead.
- 1 cup (283g) cherry tomatoes, halved: They add freshness and a hint of sweetness, brightening the dish.
- 5 cups baby spinach or other baby greens: Spinach is loaded with nutrients. Kale or arugula could add a different flavor profile.
- Handful of fresh cilantro, chopped (optional): It adds a fresh herbal note; feel free to omit if you’re not a fan.
- 1 (8 oz) tub hummus: For a creamy dressing that ties the bowl together. Store-bought or homemade is fine—just ensure it’s smooth.
- Juice of 1 lime: This gives a zesty kick to the hummus and overall freshness to the bowl.
- Salt and pepper to taste: Always adjust to balance the flavors.
- Water, to thin: Use as needed to create your desired dressing consistency.
How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line 2-3 baking sheets with parchment paper or silicone baking mats. This will make for easy cleanup and help the veggies roast evenly.
Toss the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil and chili powder. Toss them until evenly coated. Spread the sweet potatoes in a single layer on one of the prepared baking sheets.
Prepare Brussels Sprouts: In the same mixing bowl, add the quartered Brussels sprouts along with 1/2 teaspoon of cumin. Toss to coat. Transfer to the second baking sheet, making sure to arrange them in a single layer for proper roasting.
Season Cauliflower: Now for the cauliflower! Toss the florets with the remaining cumin, turmeric, and another drizzle of olive oil in the same bowl. Arrange the cauliflower on the same sheet as the Brussels sprouts. Season everything with salt and pepper, then roast in the oven for about 25-30 minutes, or until the veggies are tender and starting to caramelize.
Cook the Quinoa: In a pot, combine 1 1/4 cups of rinsed quinoa and 2 1/2 cups of vegetable broth (or water). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, uncovered, until the quinoa has absorbed all the liquid (about 10-15 minutes). Once cooked, remove from heat, cover, and let steam for an additional 5 minutes. Fluff the quinoa with a fork and let it cool a bit—this adds an irresistible texture to your bowl.
Whisk the Dressing: In a small bowl, whisk together the juice of 1 lime and the tub of hummus. Add a little water to thin this out to a dressing-like consistency. You want it smooth and pourable, so adjust with more water if necessary. Taste and add salt and pepper as needed.
Assemble Your Bowls: Begin assembling the bowls by laying down a bed of 5 cups of baby spinach or greens. Top it generously with cooked quinoa, followed by the roasted sweet potatoes, cauliflower, Brussels sprouts, black beans, and cherry tomatoes. Don’t skimp on the veggies—they add so much character and nutrition!
Add Hummus and Avocado: Spoon a portion of the hummus dressing into the center of each bowl—trust me, you’ll want every bit of it! Divide the avocados into five portions, squeezing some lime juice over them to prevent browning. Optionally, sprinkle with chopped fresh cilantro for a burst of flavor and color.
Seal and Store (Optional): If you’re prepping for later, seal each bowl and refrigerate until ready to serve. These bowls keep well in the fridge, making them a great meal prep option for the week ahead.
Storing & Reheating
To store your leftovers, place them in airtight containers in the refrigerator for up to 5 days. If you’re looking to freeze, store individual portions in freezer-safe containers, where they will keep well for up to 3 months. When you’re ready to enjoy, simply reheat in the microwave for about 2-3 minutes or until heated through. The quinoa may become slightly softer after freezing, but fresh toppings like avocado can bring back some of that delightful texture.
Chef’s Helpful Tips
- Ensure you rinse the quinoa thoroughly to remove any bitterness from the saponin coating. This step is key for achieving that nutty flavor.
- Prepping the vegetables ahead of time makes assembly a breeze. You can roast them in batches during the weekend.
- Feel free to get creative with the toppings! Adding nuts or seeds can offer an extra crunch.
- Change up the beans! Mix in different types, like kidney beans or lentils, for added protein and variety.
- If the dressing thickens in the fridge, just whisk in a bit of water to regain that perfect consistency.
- Use fresh lime juice to elevate the flavors further—citrus really brightens this dish!
Roasted Vegetable Quinoa Buddha Bowls are an explosion of flavor and crunch, and I encourage you to make this recipe your own. Swap out veggies, experiment with different dressings, or throw in your favorite toppings. It’s a versatile dish that promises a delightful experience every single time. I hope you enjoy every last bite of it!
Recipe FAQs
How can I customize my Buddha bowl?
You can easily customize this dish by using your favorite vegetables or proteins. Try adding roasted beets, grilled chicken, or even a scoop of tahini for a different flavor. The beauty of a Buddha bowl is the versatility!
Can I meal prep this recipe?
Absolutely! These bowls are perfect for meal prepping. Simply prepare everything in advance and store them in individual containers. They’ll stay fresh in the refrigerator for up to 5 days, making them ideal for grab-and-go lunches or dinners.
What if I don’t have quinoa?
If you don’t have quinoa, you can substitute it with other grains like brown rice, farro, or even couscous. Adjust cooking times according to the grain you choose for the best results.
How do I store leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 5 days. If you want to freeze them, ensure they’re in suitable freezer containers and use them within 3 months. Just remember that toppings like avocado should be added fresh when you’re ready to eat!
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📖 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: Main Dishes
- Method: Baking, Stovetop
- Cuisine: Vegan, Gluten-Free
Description
This Quinoa Buddha Bowl is loaded with roasted vegetables, black beans, and creamy avocado, making it a healthy and satisfying meal. With easy preparation and delightful flavors, it’s perfect for a quick dinner or a hearty lunch.
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 mats.
- In a large bowl, toss the diced sweet potatoes with chili powder and olive oil. Spread them evenly on a baking sheet.
- In the same bowl, 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 baking sheet.
- Sprinkle all the vegetables with salt and pepper, then bake for 25-30 minutes until they are tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cooking until all the water is absorbed, about 10-15 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes before fluffing with a fork and letting it cool.
- For the sauce, whisk lime juice with hummus, adding water until a dressing-like consistency is achieved. Season with salt and pepper to taste.
- To assemble, layer leafy greens in each bowl, followed by quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce into five portions and spoon it into the center of each bowl.
- Slice the avocados and sprinkle lime juice over them to prevent browning. Top each bowl with avocado slices and chopped cilantro, if desired. Serve immediately or refrigerate until ready.
Notes
Keep the bowls sealed in the refrigerator until serving for maximum freshness.
Feel free to customize the veggies based on your preferences or what’s in season.
Consider adding nuts or seeds for extra crunch and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 17g
- Protein: 15g
- Cholesterol: 0mg
