Quinoa Buddha Bowl
A delightful and nutritious bowl combining quinoa, roasted vegetables, and fresh toppings, perfect for lunch or dinner.
Ingredients
Grains and Base
- 1 cup mixed quinoa (~150g)
Vegetables
- 1 sweet potato peeled and diced
- 2 carrots peeled and diced
- 1 zucchini peeled and diced
- 1 red onion sliced
- 2 cups mixed salad greens
- 4-5 cherry tomatoes halved or quartered
Dressing
- 1 avocado
- ½ lemon juice
Oils and Seasoning
- 2 tbsp olive oil
- to taste salt
- to taste pepper
Garnish
- ½ cup fresh coriander (cilantro)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potato, carrots, and zucchini. Slice the red onion.
- Toss the vegetables with olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 25-30 minutes or until tender.
- Rinse the quinoa under cold water and cook according to package instructions.
- For the avocado dressing, blend the avocado, lemon juice, salt, and a little water until smooth.
Assembly
- Once your quinoa and vegetables are ready, assemble your bowl by adding quinoa as the base, topped with roasted vegetables, salad greens, cherry tomatoes, and a drizzle of avocado dressing.
- Garnish with fresh coriander and serve warm or cold.
Notes
Feel free to customize with seasonal vegetables or grains. Store cooked quinoa and roasted vegetables separately to keep fresh. The avocado dressing can also be made in advance to minimize browning.