Buddha Bowl

This vibrant Buddha Bowl is a nourishing mix of quinoa, roasted vegetables, and fresh greens, topped with a creamy tahini dressing. It's a wholesome meal that delivers a variety of textures and flavors, making it perfect for a healthy lunch.

Ingredients

• Quinoa - 150 grams
• Water - 400 milliliters
• Sweet potato - 200 grams, diced
• Broccoli - 150 grams, cut into florets
• Red bell pepper - 1 medium, sliced
• Chickpeas - 1 can (400 grams), drained and rinsed
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Spinach - 100 grams, fresh
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Water (for dressing) - 2 tablespoons
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, combine quinoa and water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
3. On a baking sheet, toss diced sweet potato, broccoli florets, red bell pepper, and chickpeas with olive oil, salt, pepper, and garlic powder. Spread evenly and roast in the oven for 20-25 minutes until vegetables are tender and slightly caramelized.
4. While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
5. To assemble the Buddha Bowl, divide cooked quinoa between two bowls. Top with roasted vegetables, fresh spinach, and drizzle with tahini dressing.
6. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 85 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in vitamins and minerals from a variety of colorful vegetables.

Tags