Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies is not just a colorful dish; it’s a vibrant celebration of wholesome ingredients and delightful flavors. This bowl is packed with roasted veggies, nutty quinoa, and creamy hummus, bringing together textures and nutrients that always leave me feeling satisfied and energized. It’s a perfect blend of sweet potatoes, brussels sprouts, and cauliflower topped with perfectly ripe avocado and a punchy lime dressing.
Table of Contents
I first stumbled upon the idea of a quinoa Buddha bowl during a busy week when meal prep became my lifeline. With so many vibrant ingredients tossed together, I found that it solved my craving for a hearty yet healthy meal without leaving me in the kitchen for hours. Plus, it’s budget-friendly and perfect for batch cooking—what’s not to love? If you’re looking to make your meals exciting and nutritious, I invite you to give this delightful recipe a try!
Why You’ll Love This Recipe
- Simple & Quick: Prepping this bowl takes just 15 minutes, and the roast time is only about 30 minutes.
- Irresistible Flavor: The combination of sweet potatoes, spiced cauliflower, and creamy hummus creates layers of deliciousness.
- Eye-Catching Appeal: This bowl is as beautiful as it is tasty, making it perfect for serving to family or guests.
- Flexible Serving: Enjoy it as a hearty lunch, nutritious dinner, or meal prep for the week ahead.
- Diet-Friendly Options: Fully vegan and gluten-free, this quinoa bowl caters to various dietary needs without sacrificing flavor.
Ingredients You’ll Need
- 1-2 tbsp olive oil: Use high-quality extra virgin olive oil for flavor. Coconut oil is a great alternative if you prefer a different taste.
- 2 medium sweet potatoes, washed and diced: These provide a sweet contrast and stellar nutrients. If you’re out of sweet potatoes, butternut squash works exceptionally well too.
- 1 tsp cumin: Adds a warm, earthy flavor to the veggies. Try smoked cumin for a more robust taste.
- 1 tsp chili powder: For a hint of heat. You can substitute with paprika if you’re looking for a milder flavor.
- 10-12 brussels sprouts, rinsed and quartered: These add a lovely crunch and are loaded with beneficial nutrients. If they aren’t available, broccoli can be used instead.
- 1 head cauliflower, washed and cut into small florets: Roasted cauliflower is unbelievably tasty and versatile; don’t skip this!
- 1 tsp turmeric: A superfood with an appealing color and health benefits. Fresh turmeric give an even more vibrant flavor.
- Salt and pepper to taste: Essential for bringing out the dish’s true flavors. Don’t forget to taste as you go!
- 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: Quinoa is packed with protein and fiber. You could substitute it with rice if desired.
- 2 1/2 cup (591 ml) vegetable broth, or water: Broth adds extra flavor compared to plain water; use homemade if possible!
- 1 15 oz (425g) can black beans, rinsed and drained: Beans make the meal more filling and provide healthy protein. Feel free to swap for chickpeas if you prefer.
- 2 avocados: A rich, creamy addition that’s packed with healthy fats. Lime juice on top helps prevent browning.
- 1 cup (283g) cherry tomatoes, halved: These add a pop of color and sweetness to your bowl.
- 5 cups baby spinach or other baby greens: Leafy greens provide fresh crunch and nutrients. Mix and match with kale or arugula as desired.
- Handful of fresh cilantro, chopped (optional): Cilantro gives a fresh punch to the bowl; omit if you’re not a fan!
- 1 8 oz (227g) tub hummus: Creamy and packed with flavor. You can use store-bought or homemade.
- Juice of 1 lime: Brightens the flavors and complements the dish beautifully.
- More salt and pepper to taste: Seasoning is key to deliciousness; always taste before serving.
- Water, to thin: You might need a splash or two to get the hummus dressing just right.
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) and lining 2-3 baking sheets with parchment paper or silicone baking mats. We want to create a perfect roasting environment!
Prepare the Sweet Potatoes: In a large mixing bowl, toss 2 medium sweet potatoes, washed and diced, with 1 tbsp of chili powder and 1-2 tbsp of olive oil. Spread the sweet potatoes out evenly on one of your baking sheets.
Toss the Brussels Sprouts: Next, take the brussels sprouts (10-12, rinsed and quartered) using the same bowl, add 1/2 tsp cumin, and toss them well. Arrange the brussels sprouts on a separate baking sheet.
Season the Cauliflower: Now, grab the cauliflower (1 head, cut into small florets) and toss it with 1 tsp cumin and 1 tsp turmeric. Spread these florets onto the final baking sheet, giving everything a good sprinkle of salt and pepper to taste.
Roast the Veggies: Place the baking sheets in the preheated oven and roast everything for 25-30 minutes. You’ll know they’re done when they’re fork-tender and fragrant, with a lovely golden color on the edges.
Cook the Quinoa: While the veggies are roasting, combine 1 1/4 cup dry quinoa and 2 1/2 cup vegetable broth in a pot on the stove. Bring it to a boil over medium-high heat, then reduce it to a gentle simmer. Cook uncovered for about 10-15 minutes until the quinoa has absorbed all the liquid.
Steam the Quinoa: Once done, remove from heat and cover. Let the quinoa steam for an additional 5 minutes. Fluff it with a fork for that perfect texture and let it cool.
Make the Hummus Sauce: In a small bowl, whisk together the juice of 1 lime with 1 tub of hummus. Add water a little at a time until you reach your desired dressing-like consistency. Season with salt and pepper to taste.
Assemble Your Bowls: Begin by placing a generous handful of baby spinach or greens in each serving bowl as the base. Add the fluffed quinoa on top followed by the roasted sweet potatoes, brussels sprouts, cauliflower, 1 can of rinsed and drained black beans, and halved cherry tomatoes.
Serve with Avocado and Hummus: Divide your hummus dressing into five portions and place it in the center of each bowl (trust me, you’ll want all that flavor!). Finally, slice up the avocados (2) and sprinkle with lime juice before dividing into portions atop each bowl.
Garnish and Serve: If desired, top with fresh cilantro. Seal the bowls and refrigerate them until you’re ready to enjoy!
Storing & Reheating
If you have leftover Quinoa Buddha Bowls, store them in an airtight container in the refrigerator for up to 5 days. You can also freeze the assembled bowls for up to 3 months, but consider freezing the hummus dressing separately to keep its texture. For reheating, microwave the bowls (without the avocado) for about 1-2 minutes on high until warmed through. Add fresh avocado afterward to keep its creamy goodness intact and refreshing!
Chef’s Helpful Tips
- Ensure your quinoa is rinsed well before cooking to remove its natural bitterness.
- If you want a crispy texture, spread your veggies on a single layer without overcrowding the baking sheets.
- To save time, chop your vegetables ahead of time—this will make meal prep smoother.
- Feel free to experiment with different grains if you want variety; farro or brown rice would work well!
- Want more protein? Toss in some hemp seeds or sprinkle your favorite nuts on top for extra crunch.
- This bowl is very versatile, so feel free to swap out seasonal veggies!
The Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies is not just another pretty dish; it’s a nutritious powerhouse that satisfies cravings while providing a wealth of health benefits. This meal allows you to showcase your personal taste through various veggies and toppings, making it fun for meal prep and gatherings alike. Remember, cooking is all about enjoying the process and experimenting with flavors, so don’t hesitate to adjust the ingredients to your liking.
Recipe FAQs
Can I make this bowl ahead of time for meal prep?
Absolutely! This quinoa bowl is excellent for meal prep. You can roast your vegetables and cook the quinoa in advance. Store everything separately in airtight containers in the fridge for up to 5 days. When you’re ready to eat, simply combine and reheat while adding fresh toppings like avocado just before serving.
What can I substitute for quinoa?
If you’re not a fan of quinoa or need a change, you can easily swap it out for other grains such as brown rice, farro, or even couscous. Just note that cooking times may vary depending on the grain you choose, so be sure to check the package instructions.
How can I customize the veggies in this bowl?
The beauty of quinoa bowls lies in their versatility! Feel free to use any seasonal vegetables you have on hand. Zucchini, bell peppers, or even roasted carrots would make delightful additions. Just remember to adjust cooking times, as softer veggies may require less time to roast.
Can I make the hummus dressing from scratch?
Of course! You can make your hummus from scratch using canned chickpeas, tahini, lemon juice, garlic, and a dash of salt blended until smooth. Adjust the consistency with water and a splash of olive oil, then use it just like the store-bought variety!
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📖 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: Oven, Stovetop
- Cuisine: Vegan, Gluten-Free
Description
This Quinoa Buddha Bowl features roasted sweet potatoes, brussels sprouts, and cauliflower, all topped with creamy hummus and fresh ingredients, making it a delightful and healthy meal option that’s easy to prepare!
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 400F (200C) and prepare 2-3 baking sheets with parchment paper or silicone mats.
- In a large bowl, combine sweet potatoes with chili powder and olive oil, then spread evenly on a baking sheet.
- Toss brussels sprouts with 1/2 tsp cumin and place them on a separate baking sheet.
- Next, mix cauliflower with the remaining cumin and turmeric, then arrange on another sheet. Season with salt and pepper, and bake for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth, then bring to a boil over medium-high heat. Reduce to a gentle simmer, cooking uncovered for about 10-15 minutes until the liquid is absorbed. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.
- For the sauce, whisk lime juice and hummus together, adding water for desired consistency. Season with salt and pepper.
- To assemble bowls, layer leafy greens at the bottom, followed by quinoa, roasted vegetables, black beans, and cherry tomatoes. Portion out the hummus sauce and use it generously. Split avocados into portions and drizzle with lime juice to prevent browning. Top with cilantro if using, cover bowls, and refrigerate until serving.
Notes
Feel free to swap in your favorite vegetables based on season or preference.
The hummus can be seasoned differently for varied flavors. Try adding garlic or herbs!
Assemble bowls just before serving to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
