Name: Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
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

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Roasted Vegetable Quinoa Buddha Bowls are the ultimate solution when you’re craving a hearty yet nutritious meal that fills you up without weighing you down. This dish features a beautiful medley of roasted vegetables nestled atop a fluffy bed of quinoa, bringing together vibrant colors and nourishing flavors in every bite. Not to mention, it’s completely vegan and gluten-free, making it a versatile option for any diet.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

There’s something incredibly satisfying about preparing a Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies. The roasting process caramelizes the natural sugars in the sweet potatoes and cauliflower, enhancing their flavors and creating a golden, crispy exterior. I first stumbled upon this combination during a busy meal prep day, and it quickly became a pantry staple. Now, I find joy in whipping up this delicious bowl, whether I’m hosting friends or just enjoying a quiet meal at home. Trust me, once you try it, you’ll want to make this dish part of your regular rotation!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, including prep and cook time.
Irresistible Flavor: The combination of roasted veggies and spices creates a warm, earthy taste.
Eye-Catching Appeal: The vibrant colors make for a visually stunning dish that’s perfect for Instagram.
Flexible Serving: Enjoy it as a nourishing lunch, hearty dinner, or a customizable meal prep.
Diet-Friendly Options: Totally vegan and gluten-free, suitable for various dietary preferences.

Ingredients You’ll Need

1-2 tbsp olive oil: Adds healthy fats and helps in roasting veggies to perfection. Feel free to use avocado oil for a different flavor.
2 medium sweet potatoes, washed and diced: Provides natural sweetness and is rich in fiber. You can swap them with regular potatoes if needed.
1 tsp cumin: An essential spice for warmth and depth. Extra cumin can be used for those who love its bold flavor.
1 tsp chili powder: Adds a subtle kick; feel free to adjust according to your heat preference.
10-12 brussels sprouts, rinsed and quartered: Bring a lovely, slightly nutty flavor when roasted. If you can’t find them, broccoli florets are a great alternative.
1 head cauliflower, washed and cut into small florets: A fantastic low-carb option that bakes up deliciously. You could substitute with zucchini if desired.
1 tsp turmeric: Not only for color but also anti-inflammatory benefits. Optional, but highly recommended for its unique flavor.
Salt and pepper to taste: Essential for bringing all the flavors together. Freshly cracked black pepper works wonderfully.
1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: A complete protein source, adding fluffiness to the bowl. You can use other grains such as farro or brown rice.
2 1/2 cup (591 ml) vegetable broth or water: Cooking quinoa in broth elevates its flavor; use low-sodium versions if preferred.
1 15 oz (425g) can black beans, rinsed and drained: Provides protein and texture. Lentils could work as a lovely substitute.
2 avocados: Creamy and rich, they add a wonderful texture. Use ripe ones for the best flavor and smoothness.
1 cup (283g) cherry tomatoes, halved: Burst with freshness and color. If you prefer, diced regular tomatoes will suffice.
5 cups baby spinach or other baby greens: Adds a nutritious base for your bowl. Any leafy greens can be used for variety.
Handful of fresh cilantro, chopped (optional): Brings a refreshing taste; omit if you’re not a fan of cilantro.
1 8 oz (227g) tub hummus: A flavorful addition that serves as a creamy dressing. You can make your own or use store-bought.
Juice of 1 lime: Brightens up the dish and enhances overall flavors. Lemon juice can work as a substitute.
Salt and pepper to taste: Seasoning to tie everything together.
Water, to thin: Used in the dressing for desired consistency.

How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

Preheat Oven: Start by preheating your oven to 400°F (200°C) and lining 2-3 baking sheets with parchment paper or silicone baking mats. This will help with easy cleanup later.

Toss Vegetables: In a large mixing bowl, toss the diced sweet potatoes with 1 tsp chili powder and 1-2 tbsp olive oil until well-coated. Spread them evenly onto one of the baking sheets. Then, in the same bowl, toss the quartered brussels sprouts with 1/2 tsp cumin and transfer them to another baking sheet. Finally, for the cauliflower, toss the florets with the remaining 1 tsp cumin and 1 tsp turmeric, then arrange them on the last baking sheet. Don’t forget to sprinkle everything generously with salt and pepper. Bake for 25-30 minutes, or until the vegetables are tender and slightly crispy.

Cook Quinoa: In a medium pot, combine 1 1/4 cup dry quinoa and 2 1/2 cup vegetable broth (or water) and bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and cook uncovered until all the liquid is absorbed—this should take about 10-15 minutes. After that, remove the pot from heat, cover it, and let the quinoa steam for another 5 minutes. When ready, fluff it with a fork and let it cool.

Make the Dressing: To create a creamy dressing, whisk together the juice of 1 lime with the hummus, adding water until you reach a dressing-like consistency. Don’t forget to season with salt and pepper to taste.

Assemble Bowls: To bring your beautiful bowl together, start by placing a generous handful of baby spinach or your chosen greens at the bottom of each bowl. Add a scoop of the fluffy quinoa, then layer on the roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and halved cherry tomatoes. Divide the hummus dressing evenly across the bowls (you’ll want every last drop), and you can either spoon it or put it in mini containers for serving. Cut your avocados into slices, sprinkle with lime juice to prevent browning, and place them on top. Add cilantro if you like, then seal the bowls and refrigerate until serving.

Storing & Reheating

To store your Roasted Vegetable Quinoa Buddha Bowls, allow them to cool completely before placing them in airtight containers. They’ll keep well in the refrigerator for up to 4-5 days. If you need to freeze them, use freezer-safe containers and enjoy them within three months. When you’re ready to eat, reheat in the microwave for about 1-2 minutes, making sure to stir halfway through for even heating. Keep in mind that the texture may change slightly upon reheating, but adding a little extra hummus or dressing can help refresh the flavors!

Chef’s Helpful Tips

Be mindful of roasting times; keep an eye on the veggies, as they can vary in doneness based on size.
Rinse quinoa under cold water for a few moments before cooking; this removes any bitterness.
Feel free to experiment with the veggies you have on hand; zucchini or bell peppers can add a fun twist!
For extra textures, consider adding nuts or seeds like pumpkin seeds or toasted almonds.
If preparing for meal prep, store components separately to prevent sogginess and keep flavors fresh.

Crafting your own bowl of Roasted Vegetable Quinoa Buddha Bowl is a delightful experience. Not only does it allow you to play with flavors and textures, but it also serves as a nourishing meal that you can feel good about. The vibrant colors and satisfying flavors make it a joy to share with family and friends, or simply to enjoy quietly on a cozy evening.

If you’re looking for a healthy meal that’s easy to customize and packed with goodness, this bowl is a no-brainer. It may become your go-to when you need something quick yet filling. I hope you relish every bite of this colorful creation!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the roasted vegetables and quinoa a day before. Just store them separately in the fridge and assemble your bowls when you’re ready to eat. This makes for easy meal prep!

What other vegetables can I use?

The beauty of a Buddha bowl is its versatility! Feel free to use any veggies you love or have on hand, such as zucchini, bell peppers, or even roasted carrots for a sweet twist.

How can I add more protein?

To amp up the protein in your Quinoa Buddha Bowl, consider adding ingredients like chickpeas, tofu, or tempeh. These options are wonderful for a hearty and satisfying meal.

Can I serve this bowl hot or cold?

While this dish is delicious at room temperature or cold, you can certainly enjoy it warm! Just reheat the quinoa and roasted veggies, then assemble your bowl as usual. Your flavor-packed meal will still be delicious!