Description

This Quinoa Buddha Bowl is a delightful mix of roasted vegetables, quinoa, and creamy hummus, making it a perfect, healthy meal for any occasion. Quick to prepare and packed with flavor, it’s a must-try for anyone craving nutritious, homemade goodness.

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 your oven to 400F (200C) and prepare 2-3 baking sheets with parchment paper or silicone baking mats.
In a large bowl, mix chopped sweet potatoes with chili powder and olive oil, then spread them evenly on a baking sheet.
Toss the brussels sprouts with 1/2 tsp of cumin and transfer them to another baking sheet. Toss the cauliflower with remaining cumin and turmeric, then arrange on a baking sheet. Sprinkle with salt and pepper, and bake for 25-30 minutes until tender.
Combine quinoa and vegetable broth in a pot, bringing it to a boil over medium-high heat. Reduce to a gentle simmer and cook until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork and cool.
For the sauce, whisk lime juice with hummus, adding water to thin it to a dressing-like consistency. Season with salt and pepper to taste.
Assemble the bowls starting with leafy greens, followed by quinoa, roasted vegetables, black beans, and cherry tomatoes. Divide the hummus sauce among the bowls and add portions of avocado, squeezed with lime juice. Top with cilantro if desired. Seal and refrigerate until ready to serve.

Notes

This bowl can be customized with your favorite veggies or toppings.
To save time, roast the vegetables ahead of time and store them in the fridge until you’re ready to assemble the bowls.
This recipe is great for meal prep—just store everything separately and combine when ready to eat.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg