Description
This Quinoa Buddha Bowl features roasted sweet potatoes, brussels sprouts, and a creamy hummus dressing, making it a nutritious and flavorful meal option. Simple to prepare and satisfying, it’s perfect for any day of the week.
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 line 2-3 baking sheets with parchment paper.
- In a large bowl, toss the sweet potatoes with chili powder and olive oil; spread them evenly on a baking sheet.
- Toss brussels sprouts with 1/2 tsp cumin and add to another baking sheet.
- Toss cauliflower with remaining cumin and turmeric, then spread onto the last baking sheet.
- Sprinkle vegetables with salt and pepper and bake for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer. Cook until quinoa absorbs the water, about 10-15 minutes.
- Remove from heat, cover, and let steam for 5 minutes, then fluff with a fork and let cool.
- For the sauce, whisk together lime juice and hummus, adding water to reach a dressing-like consistency. Season with salt and pepper.
- To assemble, layer leafy greens at the bottom, top with quinoa, roasted vegetables, black beans, cherry tomatoes, and the hummus sauce. Portion avocado and sprinkle with lime juice; add cilantro if desired.
Notes
For a lighter option, reduce the amount of olive oil used for roasting the vegetables.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat or enjoy cold.
Feel free to substitute any seasonal vegetables you have on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg