Description
This Quinoa Buddha Bowl is packed with roasted sweet potatoes, brussels sprouts, and a creamy hummus dressing. It’s a nutritious, filling meal that’s simple to prepare and perfect for a healthy dinner or lunch.
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 or silicone mats.
- In a large bowl, toss diced sweet potatoes with chili powder and olive oil. Spread 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, arrange on the last baking sheet, and sprinkle with salt and pepper.
- Bake all vegetables for 25-30 minutes, until tender.
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce to a gentle simmer. Cook uncovered for 10-15 minutes or until water is absorbed, then let it steam off the heat for 5 minutes. Fluff with a fork.
- For the dressing, whisk lime juice with hummus, thinning with water to desired consistency, and season with salt and pepper.
- To assemble bowls, layer the base with baby greens, then add quinoa, roasted vegetables, black beans, and tomatoes. Portion the hummus sauce into bowls and add diced avocado topped with lime juice to prevent browning. Garnish with cilantro if desired.
Notes
You can customize the veggies based on your preference or what’s in season.
For added protein, consider adding cooked tofu or chickpeas to the bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg