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Quinoa and Roasted Veggie Buddha Bowl Recipe

Welcome to my kitchen! I’m Nyla—a chef with a true love for creating recipes that not only taste amazing but also bring people together. This website is where I share my favorite dishes, cooking tips, and step-by-step guides to help you enjoy the process as much as the result. Whether you’re a beginner or a seasoned home cook, you’ll find inspiration here to make every meal special! Today, I’m thrilled to share my go-to Quinoa and Roasted Veggie Buddha Bowl Recipe, a vibrant and nutritious dish that’s perfect for lunch, dinner, or meal prep.

Think of this recipe as a blank canvas for your culinary creativity! The base is fluffy quinoa, topped with an array of colorful roasted vegetables, all drizzled with a zesty dressing. It’s healthy, satisfying, and totally customizable to your taste. The beauty of a Buddha bowl is that you can throw in whatever veggies you have on hand, making it a great way to use up leftovers and reduce food waste. This particular bowl is packed with nutrients and flavors, offering a complete and balanced meal that’s both delicious and good for you. If you are looking for a tasty and easy meal, this Quinoa and Roasted Veggie Buddha Bowl recipe is perfect for you.

Why You’ll Love This Buddha Bowl

This isn’t just another salad; it’s a complete meal bursting with flavor and goodness. Why is it so amazing?

• Nutrient-packed: Every ingredient contributes essential vitamins, minerals, and antioxidants.
• Customizable: Swap veggies, grains, and dressings to suit your preferences.
• Easy to make: Simple steps and readily available ingredients make it a weeknight winner.
• Meal-prep friendly: Pre-roast your veggies and cook your quinoa for easy assembly throughout the week.
• Delicious: The combination of textures and flavors is simply irresistible.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to create this vibrant and healthy Quinoa and Roasted Veggie Buddha Bowl:

• Quinoa: 1 cup, uncooked (yields about 3 cups cooked)
• Vegetables:
  • Broccoli florets: 1 large head, cut into bite-sized pieces
  • Sweet potatoes: 2 medium, peeled and cubed
  • Bell peppers: 2 (any color), seeded and chopped
  • Red onion: 1, sliced
  • Cauliflower florets: 1 medium head, cut into bite-sized pieces
• Dressing:
  • Olive oil: 3 tablespoons
  • Lemon juice: 2 tablespoons
  • Maple syrup: 1 tablespoon
  • Dijon mustard: 1 teaspoon
  • Garlic: 1 clove, minced
  • Salt and pepper: To taste
• Optional Toppings:
  • Avocado: 1, sliced
  • Pumpkin seeds: 2 tablespoons
  • Fresh herbs: Cilantro or parsley, chopped
  • Feta cheese: Crumbled (optional)

Step-by-Step Instructions

Follow these simple steps to create your own delicious Quinoa and Roasted Veggie Buddha Bowl:

1. Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve. Combine the quinoa with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the broccoli, sweet potatoes, bell peppers, red onion, and cauliflower with 2 tablespoons of olive oil, salt, and pepper.
3. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
5. Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the roasted vegetables, avocado slices, pumpkin seeds, fresh herbs, and feta cheese (if using). Drizzle with the dressing.
6. Serve: Enjoy your vibrant and healthy Quinoa and Roasted Veggie Buddha Bowl immediately!

Tips and Tricks for the Perfect Bowl

Want to take your Buddha bowl game to the next level? Here are some pro tips:

• Roast Vegetables Evenly: Ensure the vegetables are cut into similar sizes for even cooking.
• Don’t Overcrowd the Pan: Roast the vegetables in a single layer to prevent steaming, which can make them soggy. If needed, use two baking sheets.
• Customize the Dressing: Adjust the dressing ingredients to your liking. Add a pinch of red pepper flakes for a kick, or use lime juice instead of lemon for a different flavor.
• Add Protein: Boost the protein content by adding grilled chicken, chickpeas, tofu, or lentils.
• Prep Ahead: Cook the quinoa and roast the vegetables in advance to save time during the week. Store them separately in the refrigerator and assemble the bowls when ready to eat.

Variations on the Quinoa and Roasted Veggie Buddha Bowl

The best part about this recipe is its versatility! Get creative and try these variations:

• Mediterranean Bowl: Add roasted eggplant, zucchini, and chickpeas. Top with crumbled feta cheese, Kalamata olives, and a lemon-herb dressing.
• Mexican Bowl: Use roasted corn, black beans, and jalapeños. Top with avocado, salsa, and a cilantro-lime dressing.
• Asian-Inspired Bowl: Include roasted Brussels sprouts, carrots, and edamame. Drizzle with a sesame-ginger dressing and top with toasted sesame seeds.
• Fall Harvest Bowl: Roast butternut squash, cranberries, and pecans. Drizzle with a balsamic vinaigrette and add a sprinkle of goat cheese.

Health Benefits of Quinoa and Roasted Vegetables

This Quinoa and Roasted Veggie Buddha Bowl isn’t just delicious; it’s also incredibly good for you!

• Quinoa: A complete protein source, packed with fiber, iron, and magnesium. It helps to keep you feeling full and supports healthy digestion.
• Broccoli: Rich in vitamins C and K, as well as antioxidants that fight inflammation.
• Sweet Potatoes: An excellent source of vitamin A and fiber, promoting healthy vision and digestion.
• Bell Peppers: High in vitamin C and antioxidants, supporting a strong immune system.
• Red Onion: Contains quercetin, an antioxidant with anti-inflammatory properties.
• Cauliflower: A good source of fiber and vitamins C and K, contributing to gut health and bone strength.

Making it Vegan or Gluten-Free

This recipe is naturally gluten-free. To make it vegan, simply omit the feta cheese (or use a vegan alternative) and you’re all set!

Prep Time | Total Time | Kcal | Yield

• Prep Time: 20 minutes
• Total Time: 45 minutes
• Kcal: Approximately 550 kcal per serving (depending on toppings and dressing)
• Yield: 4 servings

Thank you for being here! I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family—great food is meant to be shared! Don’t forget to follow me on Facebook and Instagram for more delicious recipes, kitchen tips, and daily cooking inspiration. Your support means the world to me, and I look forward to bringing you even more tasty ideas straight from my kitchen.

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables! Just make sure to thaw them and pat them dry before roasting to avoid them becoming soggy. Reduce the roasting time slightly, as frozen vegetables tend to cook faster. Consider this Quinoa and Roasted Veggie Buddha Bowl recipe versatile to your liking.

How long does the Buddha bowl last in the refrigerator?

The assembled Buddha bowl is best enjoyed fresh. However, you can store the cooked quinoa and roasted vegetables separately in airtight containers in the refrigerator for up to 3-4 days. Assemble the bowl just before serving to maintain the best texture and flavor.

What other grains can I use instead of quinoa?

If you’re not a fan of quinoa, you can easily substitute it with other grains like brown rice, farro, barley, or couscous. Each grain will add a slightly different flavor and texture to the bowl, so feel free to experiment and find your favorite combination. Remember, this Quinoa and Roasted Veggie Buddha Bowl is about creating something you will enjoy.

Can I make the dressing ahead of time?

Absolutely! The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. This is a great way to save time during the week when you’re assembling your Buddha bowls. Give it a good shake or whisk before using.

What if I don’t have maple syrup for the dressing?

If you don’t have maple syrup, you can substitute it with honey, agave nectar, or even a teaspoon of brown sugar. Adjust the amount to your liking, depending on how sweet you prefer your dressing. This Quinoa and Roasted Veggie Buddha Bowl is customizable, so feel free to make adjustments.

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