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
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
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