Description
This Quinoa Buddha Bowl is a delightful mix of roasted vegetables, black beans, and a creamy hummus dressing. Perfect for a quick, nutritious meal packed with flavor and freshness!
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 400F (200C) and line 2-3 baking sheets with parchment paper.
- In a mixing bowl, toss sweet potatoes with chili powder and olive oil, then spread them evenly onto a baking sheet.
- In the same bowl, combine brussels sprouts with 1/2 tsp cumin and transfer them to the second baking sheet.
- Toss cauliflower with the remaining cumin and turmeric and arrange it on the third baking sheet, sprinkling everything with salt and pepper.
- Bake for 25-30 minutes until the vegetables are tender.
- For the quinoa, combine it with vegetable broth in a pot. Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Cook uncovered until the quinoa absorbs the liquid, about 10-15 minutes. After removing from heat, let it steam covered for 5 minutes before fluffing with a fork.
- For the dressing, whisk lime juice with hummus, adding water to reach a dressing-like consistency. Season with salt and pepper to taste.
- To assemble, layer baby greens in each bowl, followed by quinoa, roasted veggies, black beans, cherry tomatoes, and a portion of the hummus dressing. Divide avocado among bowls, drizzle with lime juice, and top with cilantro before serving.
Notes
Feel free to customize the vegetables based on your preference or what’s in season.
Make ahead of time for a quick meal—just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 5g
- Sodium: 423mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 17g
- Protein: 16g
- Cholesterol: 0mg