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

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 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