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!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bowl
- Method: Roasting
- Cuisine: Mediterranean
- Diet: vegan, gluten-free
Nutrition
- Calories: 550 kcal
- Sugar: 10 g
- Fat: 25 g
- Carbohydrates: 65 g
- Fiber: 15 g
- Protein: 15 g