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Healthy Veggie-Loaded Buddha Bowl With Quinoa - A Colorful, Satisfying Meal

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the quinoa: 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • For the roasted veggies: 1 medium sweet potato, peeled and cubed
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh add-ins: 2 cups mixed greens or baby spinach
  • 1 cup shredded purple cabbage
  • 1 medium carrot, shredded or ribboned
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1/4 cup fresh herbs (parsley, cilantro, or mint), chopped
  • Protein boosters (choose one or mix): 1 can (15 oz) chickpeas, drained and rinsed
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1/2 cup edamame, shelled
  • Crunchy toppings: 2 tablespoons pumpkin seeds or sunflower seeds
  • 1 tablespoon sesame seeds (optional)
  • Creamy tahini-lemon dressing: 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, grated
  • 2–4 tablespoons warm water to thin
  • Salt and pepper to taste

Instructions
 

  • Cook the quinoa: Rinse quinoa under cold water. Add it to a pot with water or broth and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  • Roast the vegetables: Preheat oven to 425°F (220°C). Toss sweet potato, broccoli, bell pepper, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, tossing once, until tender and lightly browned.
  • Prepare your protein: If using chickpeas, pat dry and toss with a little olive oil, salt, and pepper. Roast on a separate tray for 15–20 minutes for extra crunch, or leave as is for a softer texture. If using tofu, toss cubes with a teaspoon of soy sauce and a drizzle of oil; bake 20–25 minutes until golden.
  • Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Add warm water, 1 tablespoon at a time, until pourable. Season with salt and pepper. It should be creamy but not thick like paste.
  • Prep fresh veggies: While the oven works, slice avocado, shred carrot and cabbage, halve tomatoes, and chop herbs. Keep portions small and bite-sized for easy eating.
  • Assemble the bowls: Add a base of quinoa and mixed greens to each bowl. Top with roasted veggies, your protein of choice, cabbage, carrot, and tomatoes. Add avocado and sprinkle with seeds and fresh herbs.
  • Dress and serve: Drizzle with the tahini-lemon dressing. Taste and add a pinch of salt, a squeeze of lemon, or a dash of hot sauce if you like heat.