Description

This Quinoa Buddha Bowl features roasted veggies, creamy hummus sauce, and nutrient-rich quinoa, making it a delicious and nourishing meal for any occasion.

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 diced sweet potatoes with chili powder and olive oil, then spread onto one baking sheet.
In the same bowl, toss brussels sprouts with 1/2 tsp of cumin and transfer them to the baking sheet.
Toss cauliflower florets with the remaining cumin and turmeric, then place them on a separate baking sheet.
Sprinkle all vegetables with salt and pepper, and bake for 25-30 minutes until tender.
In a pot, combine quinoa and vegetable broth and bring to a boil over medium-high heat. Once boiling, lower the heat and simmer uncovered for about 10-15 minutes until all liquid is absorbed.
Remove from heat, cover, and let steam for 5 minutes. Fluff with a fork and allow to cool.
For the sauce, whisk together lime juice and hummus, using water to thin it until a dressing-like consistency is achieved. Season with salt and pepper to taste.
To assemble the bowls, place baby greens at the bottom, followed by cooked quinoa, roasted sweet potatoes, brussels sprouts, cauliflower, black beans, and cherry tomatoes.
Divide the hummus sauce into five portions and spoon into the center of each bowl. Portion the avocado and sprinkle with lime juice to prevent browning. Top with cilantro if desired, cover bowls, and refrigerate until serving.

Notes

For added flavor, consider marinating the vegetables for 30 minutes before roasting.
Feel free to substitute any seasonal vegetables you have on hand or prefer.
The hummus sauce can be made ahead of time and stored in the fridge for convenience.

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 4g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 15g
Protein: 14g
Cholesterol: 0mg