Description

Experience the delightful taste of a Quinoa Buddha Bowl filled with roasted vegetables, creamy hummus, and fresh greens. It’s quick to prepare, satisfying, and perfect for a healthy dinner or lunch.

Ingredients

Scale

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 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
water, to thin

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Instructions

Preheat the oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the diced sweet potatoes with chili powder and olive oil, then spread them on a baking sheet.
Toss the quartered brussels sprouts with 1/2 tsp cumin and transfer them to another baking sheet.
Toss the cauliflower florets with the remaining cumin and turmeric, then arrange them on the last sheet. Season with salt and pepper, and bake for 25-30 minutes until tender.
In a pot, combine the quinoa and vegetable broth and bring to a boil over medium-high heat. Lower the heat to maintain a gentle simmer and cook until all the liquid is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let steam for 5 minutes. Fluff with a fork and let cool.
For the sauce, whisk together lime juice and hummus, adding water bit by bit until reaching dressing-like consistency. Season with salt and pepper to taste.
To assemble each bowl, place baby greens at the bottom, followed by quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce among the bowls and spoon it into the center.
Slice the avocados and sprinkle lime juice on each portion to prevent browning. Top with cilantro if desired and refrigerate until ready to serve.

Notes

Feel free to add additional roasted vegetables based on your preference.
You can swap black beans for other beans or legumes to change the flavor and nutritional profile.
This bowl makes great leftovers—just store the components separately.

Nutrition

Serving Size: 1 bowl
Calories: 567
Sugar: 5g
Sodium: 508mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 82g
Fiber: 18g
Protein: 16g
Cholesterol: 0mg