Quinoa and Roasted Vegetable Buddha Bowl
Nutrient-Packed Quinoa and Roasted Vegetable Buddha Bowl
Eating a healthy vegetarian diet can provide a wide range of essential nutrients while promoting overall well-being. This recipe for a Quinoa and Roasted Vegetable Buddha Bowl is a delicious and nutritious meal option that combines protein-rich quinoa with an array of colorful vegetables. Packed with vitamins, minerals, and fiber, this recipe will nourish your body and leave you feeling satisfied.
Ingredients:
For the Roasted Vegetables:
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
For the Lemon Tahini Dressing:
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
- Salt and pepper to taste
For Assembly:
- 1 cup mixed salad greens
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons pumpkin seeds
- Fresh lemon wedges for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Vegetables:
- In a large bowl, combine the sweet potato, zucchini, red bell pepper, and broccoli florets.
- Drizzle the vegetables with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss until well coated.
- Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned.
- Prepare the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
- Stir in the lemon juice and fresh parsley.
- Make the Lemon Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and well combined. Adjust the consistency by adding more water if desired.
- Assemble the Buddha Bowl:
- Divide the mixed salad greens among serving bowls.
- Spoon a generous portion of cooked quinoa onto the greens.
- Arrange the roasted vegetables, cherry tomatoes, and pumpkin seeds on top of the quinoa.
- Drizzle with the lemon tahini dressing.
- Garnish with fresh lemon wedges for an extra citrus kick.
Serving Suggestions:
- Customize: Feel free to modify the vegetables based on your preferences or what’s in season. You can also add additional toppings like avocado, cucumber, or roasted chickpeas for extra flavor and texture.
- Meal Prep: This recipe is great for meal prepping. Simply store the roasted vegetables, cooked quinoa, and dressing separately in airtight containers. Assemble the Buddha bowl just before serving.
- Protein Boost: For an extra protein boost, you can add grilled tofu, tempeh, or cooked chickpeas to the Buddha bowl.
- Pairing: Enjoy this wholesome Buddha bowl as a complete meal on its own, or serve it alongside a fresh green salad or a side of steamed vegetables.
This Quinoa and Roasted Vegetable Buddha Bowl recipe provides a balanced and nutritious vegetarian meal option. With its vibrant colors, flavorful roasted vegetables, protein-rich quinoa, and zesty lemon tahini dressing, it is a satisfying and wholesome choice. Incorporate this recipe into your weekly meal rotation to nourish your body with plant-based goodness. Due to several of the ingredients, we do not recommend sharing this recipe with a furry friend.
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