Buddha Bowls are all the rage these days and with good reason, who doesn’t love everything in one dish. The base of our bowl is quinoa. If you have been with us a while, you know we love our superfoods and quinoa is definitely at the top of our list for superfoods. We love it not only for the taste but for the array of health benefits.
Quinoa dates back thousands of years ago when the Incas realized that this seed was fit for human consumption. They started eating to increase the stamina of their warriors and it can do the same for us! Quinoa is considered a complete protein, meaning it has all nine essential amino. acids. It is also rich in Magnesium, Manganese, Riboflavin, Lysine, Iron and contains almost twice a much fiber as most grains. Have we convinced you yet that you need quinoa in your life?
Now that we have the base of our bowl covered, let’s move on to toppings. This is where you can get as creative as you want. Choose whatever vegetables you like most or branch out and try a few new ones. We kept this Buddha Bowl vegetarian but there is nothing keeping you from adding some grilled shrimp or chicken on it. Make it your own!
Serves 3-4 bowls
Ingredients:
3 cups cooked quinoa (we cook ours in either vegetable broth or chicken broth for added flavor)
Vegetable to roast:
Fresh broccoli, cut into florets
Asparagus, cut into bite-sized pieces
Zucchini, sliced
Sweet potato, peeled and cut into bite-sized pieces
Toppings:
Fresh spinach
Avocado
Can of garbanzo beans, drained (save the liquid and use it in place of eggs when baking, take a look at our Double Chocolate Chip Vegan Gluten-Free Recipe as an example)
Dressing:
Instructions:
1.) Preheat oven to 425°.
2.) Place your vegetables to roast in a medium-size bowl and toss with olive oil and salt and pepper. Now is a great time to add any type of spices that you like. We like spice, so we added ground Chipotle Chili Pepper to the sweet potatoes and salt and pepper to the rest of the veggies. Once your veggies are tossed with the olive oil and spices, place on a sheet pan covered with parchment paper and roast for 15 -20 minutes. Tossing halfway to ensure even cooking. The sweet potatoes may need longer depending on how large your pieces are.
3.) Place 3/4 – 1 cup of quinoa in the bottom of a bowl. Top it with roasted veggies and remaining toppings. Drizzle the dressing over top and enjoy!
