Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Roasted Vegetable Quinoa Buddha Bowls are the ultimate harmony of flavors, textures, and nutrition. Picture vibrant sweet potatoes, crispy brussels sprouts, and fluffy quinoa, all mingling together in a bowl that practically screams, “Eat me!” This dish is a beautiful way to enjoy a variety of roasted vegetables while nourishing your body with wholesome ingredients. The warm, roasted goodness combined with creamy avocado and zesty hummus makes for a colorful meal that is as satisfying to look at as it is to eat.
Table of Contents
I first stumbled upon the concept of a Buddha bowl on a carefree summer afternoon when I was craving something healthy yet filling. These bowls are essentially a “clean-out-the-fridge” kind of meal, perfect for using leftover veggies or whatever you have on hand. The Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies has become one of my go-to recipes since it’s not only easy on the wallet but also super versatile. You can swap in any veggies that tickle your fancy or adapt the dressing to match your taste buds. Get ready to create something truly memorable!
Why You’ll Love This Recipe
- Simple & Quick: Takes just 15 minutes to prep and 45 minutes to cook—perfect for busy weeknights!
- Irresistible Flavor: Roasted veggies paired with creamy hummus and zesty lime create a party for your taste buds.
- Eye-Catching Appeal: The colorful layers of veggies and greens make these bowls almost too pretty to eat.
- Flexible Serving: Perfect for lunch, dinner, or meal prep—these bowls can be enjoyed throughout the week.
- Diet-Friendly Options: Totally vegan, gluten-free, and packed with protein. Health-conscious friends will definitely approve!
Ingredients You’ll Need
- 1-2 tbsp olive oil: This helps in roasting the veggies, adding flavor and a golden crust. You can substitute with avocado oil if desired.
- 2 medium sweet potatoes: Diced for sweet, caramelized goodness. Butternut squash works as a fantastic substitute!
- 1 tsp cumin: Adds a warm, earthy flavor profile. You can also try coriander for a different twist.
- 1 tsp chili powder: A hint of heat that compliments the sweetness of the potatoes.
- 10-12 brussels sprouts: Quartered for roasting; they get crispy and delicious. Feel free to replace them with green beans.
- 1 head cauliflower: Cut into small florets, this veggie adds a soft texture. Broccoli can be swapped in if you prefer.
- 1 tsp turmeric: Offers a beautiful color and additional health benefits.
- Salt and pepper to taste: Essential seasonings for all components.
- 1 1/4 cup (212g) dry quinoa: The protein-packed base that gives the bowl its hearty feel.
- 2 1/2 cup (591 ml) vegetable broth: For cooking quinoa; enhances flavor compared to water. Feel free to use low-sodium options.
- 1 15 oz (425g) can black beans: Rinsed and drained, these add fiber and protein. You can opt for chickpeas as an alternative.
- 2 avocados: Creamy and delicious, sliced for topping. You could also use tahini for richness.
- 1 cup (283g) cherry tomatoes: Halved for a burst of freshness; other tomatoes can be used if that’s what you have.
- 5 cups baby spinach or other baby greens: This forms the nutrient-rich base of the bowl. Kale can also be delightful here.
- Handful of fresh cilantro (optional): This adds a signature touch; omit if you’re not a fan.
- 1 8 oz (227g) tub hummus: This creamy dressing ties all the flavors together. Try making your own if you’re feeling adventurous!
- Juice of 1 lime: Brightens the dish; lemon juice can also work well.
- Salt and pepper to taste: To season the hummus dressing as needed.
- Water, to thin: Adjusts the hummus consistency to your desired thickness.
How to Make Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
Preheat the Oven: Start by preheating your oven to 400°F (200°C) and line 2-3 baking sheets with parchment paper or silicone baking mats. This step ensures even roasting and makes cleanup a breeze.
Prepare the Veggies: In a large mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil and 1 teaspoon of chili powder until well-coated. Spread them evenly out onto one of the baking sheets. In the same bowl, mix the quartered brussels sprouts with 1/2 teaspoon cumin and transfer to another baking sheet. Finally, toss the cauliflower florets with the remaining cumin and turmeric, then arrange them on the last baking sheet. Don’t forget to season everything with salt and pepper! Bake for 25-30 minutes or until the veggies are tender and slightly caramelized.
Cook the Quinoa: While the vegetables roast, combine the rinsed quinoa and 2 1/2 cups of vegetable broth in a pot. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. Leave it uncovered, cooking for about 10 to 15 minutes until most of the liquid is absorbed. Once that’s done, remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork and allow it to cool slightly for easy assembly.
Make the Hummus Sauce: In a small bowl, whisk together the lime juice and hummus. If needed, add a splash of water to achieve a smooth, dressing-like consistency. Season to taste with salt and pepper. This zesty sauce takes those roasted flavors to a whole new level!
Assemble the Bowls: Begin layering your assembly by placing a generous handful of baby spinach at the base of each bowl. Next, scoop in the cooked quinoa before adding layers of roasted sweet potatoes, brussels sprouts, cauliflower, black beans, and cherry tomatoes. Divide that fresh hummus dressing into five portions and either spoon it into the center of the bowls or place it in mini dressing containers. Slice the avocados and distribute evenly, sprinkling lime juice to keep them from browning. If you love cilantro, add a sprinkle on top, then simply cover the bowls and pop them in the fridge until you’re ready to serve.
Storing & Reheating
You can store your Quinoa Buddha Bowls at room temperature for up to two hours before refrigerating. In the fridge, they can last for 3-5 days when sealed in airtight containers. If you’re looking to freeze them, scoop your desired portions into freezer-safe containers, and they’ll keep well for up to 3 months. When reheating, warm them in the microwave for about 2-3 minutes, or until heated through. Just note that the veggies may lose a bit of their crispness, but don’t worry; adding a drizzle of extra hummus or a splash of lime juice can refresh the flavors beautifully!
Chef’s Helpful Tips
- Be sure to soak your quinoa before cooking; this removes bitterness and helps it fluff up perfectly.
- If your roasted veggies are still firm, give them a few more minutes in the oven—flavor usually intensifies with a little extra roasting.
- For an added kick, sprinkle some red pepper flakes over the veggies before roasting!
- Get creative with toppings! Consider sunflower seeds, feta cheese (for non-vegan), or even a hard-boiled egg for an extra protein boost.
- Assemble your bowls just before serving for the best texture and freshness.
You’ve now unlocked the wonderful world of making Roasted Vegetable Quinoa Buddha Bowls! These vibrant bowls offer not only a feast for the eyes but a substantial boost to your day with each hearty ingredient. Experiment with seasonal vegetables, try different grains, and don’t hesitate to make it your own. Take a moment to enjoy the colors and aromas as you dig in. Each bite promises a nourishing experience that is satisfying and refreshing. Happy cooking!
Recipe FAQs
Can I use other grains instead of quinoa?
Absolutely! Feel free to swap quinoa for farro, brown rice, or even barley. Just keep in mind the cooking times may vary, so check your package directions for adjustments.
How can I meal prep these bowls?
These bowls are ideal for meal prep! Cook all components, then assemble in airtight containers. Keep the hummus dressing separate until you’re ready to eat to prevent soggy greens.
Can I make this dish ahead of time?
Certainly! Roast the vegetables and cook the quinoa today, then assemble the bowls tomorrow. They taste great chilled or can be reheated, making them a reliable option for busy schedules.
What can I do if I don’t have hummus?
Don’t fret! You can easily substitute tahini mixed with lemon juice and water, or even a simple yogurt dressing. The aim is to have a creamy component that complements those vibrant veggies.
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📖 Recipe Card
Quinoa Buddha Bowl | Healthy Grain Bowl with Roasted Veggies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Description
This Quinoa Buddha Bowl is packed with flavor from roasted vegetables and creamy hummus. It’s an easy, nutritious meal that makes for a wholesome quick dinner or lunch. Perfect for anyone looking for a healthy and satisfying homemade recipe that’s vegan and gluten-free!
Ingredients
- 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. Toss sweet potatoes with chili powder and olive oil, spreading them onto one sheet.
- Toss brussels sprouts with 1/2 tsp cumin and place on a second baking sheet. Finally, toss cauliflower with the remaining cumin and turmeric and arrange on the third sheet. Season with salt and pepper and roast for 25-30 minutes until tender.
- Combine rinsed quinoa and vegetable broth in a pot, bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered for 10-15 minutes until the liquid is absorbed, then let steam covered for 5 minutes. Fluff with a fork once done.
- For the sauce, whisk together lime juice and hummus, adding water until it reaches a dressing-like consistency. Season to taste with salt and pepper.
- To assemble, place leafy greens as the base in each bowl, then layer on quinoa, roasted vegetables, black beans, and cherry tomatoes. Divide the hummus sauce among bowls. Portion avocados and drizzle with lime juice to prevent browning. Top with cilantro if desired.
Notes
Feel free to customize your veggies based on what you have available.
The hummus sauce can be adjusted for flavor by adding herbs or spices as desired.
This bowl can be served warm or cold, making it great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
