Description

This Quinoa Buddha Bowl is packed with irresistible flavors and healthy ingredients like roasted veggies, quinoa, and creamy avocado. Perfect for a quick dinner or a nutritious 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

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Instructions

Preheat the oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicone mats. Toss chopped sweet potatoes in chili powder and olive oil, then spread them on one sheet.
Toss brussels sprouts with 1/2 tsp cumin and transfer them to the baking sheet. Toss cauliflower with the remaining cumin and turmeric, then arrange them on the sheet as well. Season everything with salt and pepper, and bake for 25-30 minutes until tender.
Combine quinoa and vegetable broth in a pot. Bring to a boil, then lower heat to maintain a gentle simmer. Cook uncovered until all the liquid is absorbed, about 10-15 minutes. Remove from heat, cover, and let steam for 5 minutes. Fluff with a fork and let cool.
For the sauce, whisk lime juice with hummus, adding water to reach a dressing-like consistency. Season with salt and pepper to taste.
Assemble bowls by placing leafy greens at the bottom, followed by the cooked quinoa, roasted vegetables, black beans, and cherry tomatoes. Divide the hummus sauce among the bowls and spoon into the center.
Slice avocados, sprinkle with lime juice to prevent browning, and place them on top. Add cilantro if desired, seal bowls, and refrigerate until ready to serve.

Notes

Feel free to substitute any seasonal vegetables you have on hand for roasting.
Add additional spices for extra flavor, such as paprika or garlic powder.
If you’re short on time, use pre-cooked quinoa or canned beans to speed up assembly.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 15g
Protein: 14g
Cholesterol: 0mg