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 vibrant, wholesome dishes packed with flavors and textures that are nothing short of delightful. Picture a bowl filled with tender roasted sweet potatoes, charred Brussels sprouts, and fluffy quinoa, drizzled with a creamy hummus dressing that ties it all together. This isn’t just a salad; we’re diving into a nourishing meal that celebrates the rich flavors of roasted veggies alongside satisfying grains. Every bite bursts with freshness, and each bowl looks like a colorful garden you can eat!

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

Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies

My love affair with Buddha bowls began during a late-night cooking session when I craved something wholesome yet flavorful. As I rummaged through my fridge and pantry, the idea of a grain bowl filled with seasonal vegetables and protein came to life. This recipe quickly became a pantry staple in my home, not only because it’s easy to make but also because it’s perfect for meal prep. Whether you need a healthy lunch for work or a filling dinner to end your day, these bowls deliver every time. Let’s get you into the kitchen to whip up your very own Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 60 minutes, perfect for busy weeknights.
Irresistible Flavor: The roasted veggies bring an earthy sweetness, paired with cozy spices.
Eye-Catching Appeal: A visual feast that’s as fun to look at as it is to eat.
Flexible Serving: Great as a light lunch, hearty dinner, or even meal prep for the week.
Diet-Friendly Options: Vegan, gluten-free, and packed with nutrients.

Ingredients You’ll Need

1-2 tbsp olive oil: For roasting the veggies and adding richness. You can substitute with avocado oil if preferred.
2 medium sweet potatoes, washed and diced: Naturally sweet and packed with vitamins, they provide the perfect base.
1 tsp cumin: Adds a warm, earthy flavor that complements the veggies beautifully.
1 tsp chili powder: For a touch of heat and flavor depth.
10-12 Brussels sprouts, rinsed and quartered: Crispy on the outside, tender inside—a nutritional powerhouse.
1 head cauliflower, washed and cut into small florets: This versatile veggie absorbs seasonings well and roasts beautifully.
1 tsp cumin: Reiterated for cauliflower, it enhances its natural flavors.
1 tsp turmeric: Offers a mild, warm spice and a vibrant color.
Salt and pepper to taste: Essential for bringing out all the flavors.
1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve: A fantastic gluten-free grain packed with protein.
2 1/2 cup (591 ml) vegetable broth or water: Using broth elevates the flavor of the quinoa.
1 15 oz (425g) can black beans, rinsed and drained: Adds protein and fiber, making this bowl hearty.
2 avocados: Creamy and rich, they elevate the bowl to a new level.
1 cup (283g) cherry tomatoes, halved: Fresh and juicy, they add a burst of color and flavor.
5 cups baby spinach or other baby greens: A fresh base that adds nutrients and a vibrant color.
Handful of fresh cilantro, chopped (optional): Adds a refreshing flavor contrast—use if you’re a fan!
1 8 oz (227g) tub hummus: Used for the creamy dressing that ties everything together.
Juice of 1 lime: Brightens the flavors and adds a nice tang.
Water, to thin: Adjust to get the right dressing consistency.

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

Preheat your oven: Set the oven to 400°F (200°C) to get things nice and toasty for roasting the veggies.

Prepare the veggies: In a large mixing bowl, toss the diced sweet potatoes with 1-2 tablespoons olive oil, 1 teaspoon chili powder, and a pinch of salt. Spread them evenly onto a lined baking sheet. Next, in the same bowl, toss the quartered Brussels sprouts with 1/2 teaspoon of cumin, and place them on another baking sheet. Finally, toss the cauliflower florets with the remaining cumin, 1 teaspoon turmeric, olive oil, salt, and pepper, then arrange it on a third baking sheet. Bake all the vegetables for about 25-30 minutes, or until tender and slightly caramelized.

Cook the quinoa: In a medium pot, combine 1 1/4 cups dry quinoa with 2 1/2 cups vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered until the quinoa absorbs the liquid, approximately 10-15 minutes. Once done, remove from heat, cover, and allow to steam for 5 minutes—this is the fluffy secret to perfectly cooked quinoa! Fluff it with a fork and let it cool.

Make the dressing: While the quinoa and veggies are cooking, whisk the juice of 1 lime with the whole tub of hummus. Add water gradually until you reach a dressing-like consistency. Season with salt and pepper to taste, and set aside.

Assemble the bowls: Start by placing a generous handful of baby spinach at the base of each bowl. Top with equal portions of the cooked quinoa, roasted sweet potatoes, Brussels sprouts, cauliflower, black beans, and cherry tomatoes. Don’t skimp on the hummus dressing—divide it evenly among the bowls. Slice the avocados and sprinkle with lime juice to avoid browning, then place them on top. Add cilantro if you like for that fresh herbaceous touch, and your beautiful bowls are ready to be enjoyed!

Storing & Reheating

To store, let any leftovers cool and place them in airtight containers in the refrigerator for up to five days. If freezing, portion them into freezer-safe containers and they will last up to three months. When reheating, microwave on medium heat until warmed through, about 2-3 minutes. Keep in mind that while the flavors may develop even more, the texture of the veggies could change slightly, but a quick stir or extra dash of lime juice can freshen it right back up!

Chef’s Helpful Tips

Watch Your Veggies: Be careful not to overcrowd the baking sheets; this ensures even roasting and a lovely crisp.
Quinoa Rinse: Always rinsing quinoa helps remove bitterness—don’t skip this step!
Make-ahead Options: Roast a big batch of vegetables and quinoa at once for easy meals throughout the week.
Flavor Boosts: Consider adding nutritional yeast to your quinoa for a cheesy flavor that’s still vegan.
Texture Troubles: If your quinoa looks mushy, it may have been overcooked; keep an eye on it next time!

These Roasted Vegetable Quinoa Buddha Bowls create a delightful medley of flavors that truly encapsulate healthy eating without skimping on taste. You can easily adapt the recipe with your favorite veggies or legumes, letting your culinary creativity flourish. With easy preparation and vibrant presentation, these bowls are perfect for meal prepping as well. I encourage you to experiment with flavors, mix and match ingredients, and make this dish truly yours. Enjoy every delicious bite!

Recipe FAQs

Can I use different vegetables?

Absolutely! Feel free to swap out the Brussels sprouts and cauliflower for whatever is in season or to your liking, like bell peppers, zucchini, or even asparagus. Just adjust roasting times depending on the vegetables you choose.

How can I make this meal prep-friendly?

You can roast the vegetables and cook the quinoa in advance. Portion everything out into containers with the hummus dressing on the side, and they’ll stay fresh all week! Just reheat when you’re ready to enjoy.

How can I add more protein?

Adding roasted chickpeas or grilled tofu can increase the protein content significantly. You could also swap out black beans for them for a variation in taste and texture.

Can I serve this cold?

Definitely! These Buddha bowls are perfect for a cold lunch option. Just let the ingredients cool completely, assemble them, and enjoy them straight from the fridge for a refreshing meal!