Intro:
A wholesome, colorful, and protein-packed meal 🌈✨ that’s naturally gluten-free! This Quinoa Buddha Bowl combines fluffy quinoa, roasted veggies, creamy avocado, and a tangy dressing for a nourishing lunch or dinner. Perfect for meal prep or a vibrant, Instagram-worthy plate!
Prep Time: 15 minutes ⏱️
Cook Time: 25 minutes 🔥
Total Time: 40 minutes ⏳
Servings: 4 🍽️
Total Calories: ~450 per bowl 🥗
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup broccoli florets 🥦
- 1 cup sweet potato, diced 🍠
- 1 red bell pepper, sliced 🌶️
- 1 small zucchini, sliced
- 1 tbsp olive oil 🫒
- Salt and pepper, to taste 🧂
- 1 avocado, sliced 🥑
- 1/4 cup shredded carrots 🥕
- 2 tbsp pumpkin seeds or sunflower seeds 🌰
- Optional: 1/4 cup hummus for topping
- For the dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice 🍋
- 1 tsp maple syrup 🍁
- 1–2 tbsp water (to thin)
- Pinch of salt 🧂
Directions:
- Preheat oven to 400°F (200°C).
- Toss broccoli, sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
- While veggies roast, cook quinoa: combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Prepare the dressing: whisk together tahini, lemon juice, maple syrup, salt, and water until smooth. Adjust thickness to your preference.
- Assemble the bowls: start with a base of quinoa, then arrange roasted veggies on top. Add avocado slices, shredded carrots, and seeds.
- Drizzle with tahini dressing and optionally add a dollop of hummus. Serve immediately.
Pro Tip: 🌟 Roast the veggies on a separate baking sheet if you want maximum crispiness, and feel free to swap in any seasonal vegetables you love!