Description

This Quinoa Buddha Bowl brings a delightful combination of roasted vegetables, protein-rich black beans, and creamy hummus together in one bowl. It’s perfect for those seeking a quick, nutritious meal filled with vibrant flavors and healthy ingredients.

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 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
water, to thin

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Instructions

Preheat the oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicone mats.
In a large bowl, toss the sweet potatoes with chili powder and olive oil, then spread them evenly on one baking sheet. Toss the brussels sprouts with 1/2 tsp of cumin and place them on another sheet. Finally, mix the cauliflower with the remaining cumin and turmeric, and lay it out on the last sheet. Sprinkle with salt and pepper and roast for 25-30 minutes until tender.
Combine the quinoa and vegetable broth in a pot over medium-high heat. Bring to a boil, then reduce to a simmer. Cook uncovered until the quinoa absorbs all the liquid, about 10-15 minutes. After cooking, remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork and let it cool. (For the instant pot, use equal parts of quinoa and water, and set to high for 1 minute, then let it naturally release for 10 minutes).
To make the sauce, whisk together the lime juice and hummus, adding water until it reaches a dressing-like consistency. Season with salt and pepper to taste.
Assemble the bowls with leafy greens at the base, then layer with quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Portion out the hummus sauce in five servings, placing it in the centers of the bowls or in small containers. Slice and sprinkle avocado with lime juice to prevent browning, and top with cilantro if desired. Seal bowls and refrigerate until ready to serve.

Notes

For added flavor, marinate the vegetables in olive oil and spices before roasting.
This bowl can be customized with your favorite vegetables or grains.
For a creamier texture, mash some of the black beans before adding to the bowl.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 320mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg