Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Roasted Vegetable Quinoa Buddha Bowls are a delicious and healthy option for any meal. This vibrant grain bowl is packed with hearty roasted vegetables, protein-rich quinoa, and nutrient-dense greens, making it an excellent choice for meal prep. With its warm, comforting flavors and beautiful presentation, it’s hard not to fall in love with this dish. Each bite is a colorful explosion of taste and texture, specifically designed to nourish both your body and soul.
Table of Contents
I first discovered the charm of a Buddha Bowl during a cozy lunch at a local café, and I’ve been hooked ever since. The versatility and creativity involved in creating these bowls let you explore countless flavor combinations. This quinoa Buddha bowl is especially wonderful for those busy weeks when you want something healthy yet quick to prepare. Packed with fiber, protein, and lovely fresh veggies, this dish is a wholesome alternative to store-bought options and will surely impress friends and family alike!
Why You’ll Love This Recipe
- Simple & Quick: A delightful meal comes together in just 60 minutes, making it perfect for weeknights.
- Irresistible Flavor: The combination of sweet potatoes, brussels sprouts, and a zesty hummus sauce creates an explosion of flavors.
- Eye-Catching Appeal: This bowl bursts with colorful veggies and creamy avocados, creating a feast for the eyes.
- Flexible Serving: Ideal for lunch, dinner, meal prep, or a nutritious snack.
- Diet-Friendly Options: Completely vegan and gluten-free, it caters to a variety of dietary needs.
Ingredients You’ll Need
- 1-2 tbsp olive oil: This oil adds healthy fats and helps with roasting veggies—avoid excessive oil for a lighter touch.
- 2 medium sweet potatoes, washed and diced: Naturally sweet and packed with nutrients, they form a great base for the bowl. Yams can be a substitute if necessary.
- 1 tsp cumin: Adds a warm, earthy note that pairs beautifully with sweet potatoes.
- 1 tsp chili powder: Gives a little kick without overpowering the dish—adjust the amount to taste.
- 10-12 brussels sprouts, rinsed and quartered: These little cabbages add a delightful crunch and fiber.
- 1 head cauliflower, washed and cut into small florets: Roasting caramelizes its natural sweetness; consider broccoli or zucchini as alternatives.
- 1 tsp cumin: Yes, we’re using it again! This spice works wonders throughout the recipe.
- 1 tsp turmeric: Not just for color, this anti-inflammatory spice comes with a subtle flavor enhancement.
- Salt and pepper to taste: Essential for elevating all flavors.
- 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: Packed with protein and fiber, it’s the star of any grain bowl—choose red or black quinoa for extra flavor.
- 2 1/2 cups (591 ml) vegetable broth, or water: The broth infuses quinoa with great flavor; avoid salt if using salted broth.
- 1 (15 oz) can black beans, rinsed and drained: An easy protein addition, providing a creamy texture. Substitute with chickpeas for variety.
- 2 avocados: Creaminess that balances out the bowl; lime juice keeps them vibrant and fresh.
- 1 cup (283g) cherry tomatoes, halved: These sweet bursts brighten the bowl—go for grape tomatoes as an alternative.
- 5 cups baby spinach or other baby greens: A nutrient-packed base that adds freshness and crunch; kale is another option.
- Handful of fresh cilantro, chopped (optional): Adds a pop of freshness; omit if you’re not a fan!
- 1 (8 oz) tub hummus: This acts as a delectable dressing; consider switching to tahini or yogurt if preferred.
- Juice of 1 lime: The acidity lifts the flavors; lemon juice can be used if needed.
- Salt and pepper to taste: Always essential for well-balanced dishes.
- Water, to thin: Adjust consistency as desired when mixing the sauce.
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 silicon baking mats to save on cleanup time.
Prepare the Veggies: In a large mixing bowl, toss the chopped sweet potatoes with 1 tsp chili powder and 2 tbsp olive oil, ensuring they’re evenly coated. Spread them out evenly on one baking sheet. In the same bowl, toss the halved brussels sprouts with 1/2 tsp cumin and transfer to a second baking sheet. Lastly, toss the cauliflower florets with the remaining 1/2 tsp cumin and 1 tsp turmeric, then spread them out on the same baking sheet. Sprinkle all the veggies with salt and pepper to taste, and roast in the oven for 25-30 minutes until tender and slightly caramelized, flipping halfway for even cooking.
Cook the Quinoa: While the veggies are roasting, combine 1 1/4 cup dry quinoa and 2 1/2 cups vegetable broth in a pot on the stove. Bring it to a boil over medium-high heat, then decrease to a gentle simmer. Cook uncovered until quinoa absorbs all the liquid, about 10 to 15 minutes. Once cooked, remove it from heat, cover, and let it steam for another 5 minutes. Uncover and fluff with a fork, allowing it to cool. For an Instant Pot option, combine 1 part quinoa with 1 part water, set MANUAL to high for just 1 minute, and let natural release for 10 minutes.
Make the Sauce: In a small bowl, whisk together the juice of 1 lime and the whole tub of hummus, adding water as needed to reach a dressing-like consistency. Make sure to season with salt and pepper to taste for the best flavor.
Assemble Bowls: To put it all together, place a generous handful of baby spinach at the bottom of each bowl. Layer in the cooked quinoa, roasted sweet potatoes, brussels sprouts, cauliflower, black beans, and juicy cherry tomatoes. Spoon the hummus sauce into the center of each bowl, making sure to divide it into five portions so everyone gets enough! Finally, slice the avocados and top them with a sprinkle of lime juice to keep them fresh and vibrant. If desired, garnish with fresh cilantro and pack the bowls up for meal prep.
Storing & Reheating
To store leftovers, place them in airtight containers and refrigerate for up to 4 days. When ready to enjoy, heat single portions in the microwave for 1-2 minutes or until warm. You can also freeze the bowls for up to 3 months; just separate the avocados and hummus sauce before freezing to maintain quality. As a refresher, add a splash of water or lime juice when reheating to reintroduce moisture for a fresh taste.
Chef’s Helpful Tips
- To avoid mushy quinoa, make sure not to overcook it; it should be fluffy and slightly chewy.
- Let roasted vegetables cool completely before packing them into containers to avoid condensation.
- For added texture to the hummus sauce, consider blending in a few tablespoons of tahini or your favorite nut butter.
- Use a sharp knife to slice the avocado, which helps to prevent browning until you’re ready to serve.
- Feel free to mix in or switch out any veggies based on what you have; zucchini, bell peppers, or asparagus work well too!
Roasted Vegetable Quinoa Buddha Bowls not only deliver on flavor and nutrition but also invite creativity. The wonderful thing about these grain bowls is how you can mix and match based on your cravings or what’s in season. It’s all about finding the right balance between colors, textures, and, of course, flavors. Enjoy this culinary adventure and your health will thank you!
Recipe FAQs
Can I use frozen vegetables for this recipe?
Absolutely! Frozen vegetables are a convenient option. Just make sure to thaw them first and possibly reduce the roasting time to avoid overcooking them.
Can I prep these bowls ahead of time?
Yes! Assemble all components separately, and simply combine right before serving. This way, everything stays fresh, especially the greens and avocados.
What can I substitute for hummus?
If you’re not a fan of hummus, consider using a tahini sauce or even a yogurt-based dressing for a creamier texture.
How can I increase the protein content?
Consider adding grilled chicken, chickpeas, or even walnuts. Each of these will amp up the protein while adding unique textures!
PrintMore Main Dishes Recipes
- Creamy Pancetta Gnocchi
- Greek Chicken and Orzo
- Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
- Greek Chicken Marinade
- Pink Roasted Steak with Mushroom Sauce
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: One Pot
- Method: Baking and Stovetop
- Cuisine: Vegan, Gluten-Free
Description
This Quinoa Buddha Bowl is packed with flavor and nutrients, featuring roasted vegetables, black beans, and a creamy hummus sauce. Perfect for a quick, healthy meal that is also vegan and gluten-free!
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 400°F (200°C) and prepare 2-3 baking sheets with parchment paper.
- In a large mixing bowl, coat sweet potatoes with chili powder and olive oil, then arrange on a baking sheet.
- In the same bowl, toss brussels sprouts with 1/2 tsp cumin and transfer to another sheet.
- For the cauliflower, mix with remaining cumin and turmeric, then place on the baking sheet. Season everything 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 heat to simmer uncovered until quinoa absorbs the water (about 10-15 minutes). Allow quinoa to steam off heat for 5 minutes before fluffing it with a fork.
- To prepare the sauce, whisk lime juice with hummus, adding water for a dressing-like consistency, and season with salt and pepper to taste.
- To assemble bowls, start with leafy greens, then top with quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes.
- Divide the hummus sauce among the bowls and add the avocado topped with lime juice to prevent browning. Garnish with cilantro if desired and refrigerate until ready to serve.
Notes
Feel free to swap in other vegetables like zucchini or bell peppers based on your preferences.
To save time, the quinoa can be cooked in an Instant Pot for quicker preparation.
This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
