Powerhouse Quinoa Buddha Bowl Recipe with Roasted Veggies
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Nourishing Quinoa Buddha Bowl Recipe with roasted veggies Easy customizable packed with nutrients Delicious powerhouse meal prep option
Total Time:45 minutes
Yield:4 servings 1x
Ingredients
Scale
1 cup uncooked quinoa
1 large head broccoli florets
2 medium sweet potatoes, peeled and cubed
2 bell peppers (any color), seeded and chopped
1 red onion, sliced
1 medium head cauliflower florets
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
1 avocado, sliced (optional)
2 tablespoons pumpkin seeds (optional)
Fresh herbs (cilantro or parsley), chopped (optional)
Feta cheese, crumbled (optional)
Instructions
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.
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.
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.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
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.
Serve: Enjoy your vibrant and healthy Quinoa and Roasted Veggie Buddha Bowl immediately!
