Quinoa Buddha Bowl
A vibrant and nutritious bowl filled with quinoa, roasted vegetables, and a creamy avocado dressing, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup mixed quinoa (~150g)
Vegetables
- 1 sweet potato
- 2 carrots
- 1 zucchini
- 1 red onion
- 2 cups mixed salad greens
- 4-5 cherry tomatoes (halved or quartered)
Dressing
- 1 avocado
- ½ lemon (juice)
Additional
- 2 tbsp olive oil
- Salt (to taste)
- Pepper (to taste)
- ½ cup fresh coriander (cilantro)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop sweet potato, carrots, zucchini, and red onion into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper, then roast in the preheated oven for 25-30 minutes, or until tender.
- Meanwhile, rinse the quinoa under cold water and cook according to package instructions.
- For the avocado dressing, blend ripe avocado with lemon juice and a pinch of salt until smooth.
Assembly
- Once the quinoa and vegetables are ready, assemble the bowl by placing quinoa at the base, topped with roasted vegetables, salad greens, cherry tomatoes, and slices of avocado.
- Drizzle avocado dressing over the top.
- Garnish with fresh coriander before serving.
Notes
Store leftovers in airtight containers in the fridge for up to three days. Reheat roasted vegetables to regain crispness before serving.