This Mediterranean quinoa bowl makes the perfect vegetarian lunch. It’s packed with plant-based protein and fiber. (Ultram)
A healthy meal shouldn’t take hours to make. This easy quinoa roasted veggie buddha bowl is the perfect healthy meal for a busy day. It’s loaded with protein, vitamins, and minerals, and takes less than an hour to make.
Not only is it healthy, this vegetarian buddha bowl is also delicious. The vegetables, quinoa, and chickpeas provide many flavor notes in the dish. You’ll never get bored while eating this dish.
Better yet, the quinoa roasted veggie buddha bowl is topped with tahini dressing. This adds a level of creaminess to the dish that takes it up a notch.
Once you try this filling buddha bowl, experiment with different vegetables and dressings! Use this easy and healthy recipe as a guide. Make it your own and add whatever twists you like.
How To Make This Nutritious Quinoa Veggie Bowl
Preheat your oven to 425°F and line a baking sheet with parchment paper. Set aside until your veggies and chickpeas are prepped.
Peel and cube the sweet potatoes, then pat them dry. Pour over some oil, salt, pepper, and garlic on top of the sweet potatoes. Give them a little mix to make sure they’re fully covered in oil and spices.
Repeat the same steps with the cauliflower. But instead of cubing, slice the cauliflower so you can see the florets’ shape. This will give you a prettier end result.
Drain and rinse a can of chickpeas, then cover them with oil, salt, pepper, garlic powder, cumin, and paprika. Feel free to change up these spices!
Place the sweet potatoes, cauliflower, and chickpeas on the lined baking sheet in sections. Then bake for 30 minutes at 425°F, or until the ingredients are cooked through.
While the vegetables are roasting, cook up the quinoa. This step is super easy because the instructions are on the packaging! Follow the package’s instructions and you’ve got your quinoa ready.
Wash up your vegetables, and you’re ready to assemble your buddha bowl!
To put your bowl together is super easy, simply add a bit of each ingredient into a bowl. Cover it with the tahini dressing and garnish it with some sliced radishes and avocado. Voila, your meal is ready.
- 1 Sweet potato
- 1 ½ tbsp Olive oil
- 1 c Cooked Quinoa
- 1 can Chickpeas (15 oz)
- 2 c arugula leaves
- 2 c roasted cauliflower
- 1 Avocado (optional)
- 3 radishes sliced (optional)
- ½ tsp Garlic powder
- ½ tsp Cumin powder
- ½ tsp Paprika
- Salt and Pepper
- Lemon Tahini Dressing (store-bought)
- Preheat your oven to 425°F. Peel and cube sweet potatoes, slice cauliflower, and drain one can of chickpeas. Cover each ingredient with oil, garlic powder, cumin, paprika, salt, and pepper.
- Place the sweet potatoes on one side of the baking tray, the chickpeas in the middle, and the cauliflower on the other side.
- Bake the veggies and chickpeas in the oven for 30 minutes, or until everything is cooked through.
- Follow the quinoa’s cooking instructions.
- Wash the arugula, and add it to a bowl.
- Assemble the buddha bowl with all the ingredients however you like. Add a drizzle of tahini dressing and some slices of radish and avocado (optional).
Amount Per Serving:
Calories: 738Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 0mgSodium: 1467mgCarbohydrates: 79gFiber: 23gSugar: 15gProtein: 20g
This recipe uses store-bought tahini dressing. Feel free to make your own dressing with this Lemon Tahini Sauce.