Description

This Quinoa Buddha Bowl is a delicious and nutritious meal featuring roasted vegetables, black beans, and creamy hummus. Perfect for a quick dinner or a healthy lunch, it combines irresistible flavors with simple ingredients for a homemade delight.

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 cumin
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
salt and pepper to taste
water, to thin

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400F (200C) and line 2-3 baking sheets with parchment or silicone mats.
In a large bowl, combine diced sweet potatoes, chili powder, and olive oil. Spread on a baking sheet.
Toss brussels sprouts with 1/2 tsp cumin and place on another baking sheet.
Mix cauliflower with remaining cumin and turmeric, then arrange on the last baking sheet. Season with salt and pepper, and bake for 25-30 minutes until tender.
In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a gentle simmer, covering until quinoa absorbs water (about 10-15 minutes). Fluff with a fork and let cool. (For the Instant Pot, combine 1 part quinoa and 1 part water, and cook on high for 1 minute, natural release for 10 minutes.)
Whisk lime juice and hummus, adding water to achieve a dressing-like consistency. Season with salt and pepper to taste.
To assemble, place leafy greens in bowls, then add quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide hummus sauce among bowls and top with portioned avocado and cilantro, if desired. Refrigerate until ready to serve.

Notes

Feel free to switch up the vegetables based on your preferences or what you have on hand.
This bowl can be made in advance for quick meals throughout the week; just store the components separately.

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 6g
Sodium: 300mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 15g
Protein: 16g
Cholesterol: 0mg