This Mediterranean quinoa bowl is the perfect vegetarian lunch. It is packed with plant-based protein and fiber.
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 packed 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 will 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’ve tried this filling Buddha bowl, experiment with different vegetables and dressings! Use this simple and healthy recipe as a guideline. Make it your own and add all the possible twists.
How Do You 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 done.
Peel the sweet potatoes, cut them into cubes and pat them dry. Pour some oil, salt, pepper and garlic over the sweet potatoes. Give them a little mix to make sure they are completely covered in oil and spices.
Repeat the same steps with the cauliflower. But instead of dicing the cauliflower, cut the cauliflower so you can see the shape of the florets. This way you get a better end result.
Drain a can of chickpeas, rinse and coat with oil, salt, pepper, garlic powder, cumin and paprika. Feel free to change these spices!
Place the sweet potatoes, cauliflower and chickpeas in batches on the baking tray lined with baking paper. Then bake at 425°F for 30 minutes, or until ingredients are cooked through.
While the vegetables are roasting, cook the quinoa. This step is super easy because the instructions are on the package! Follow the instructions on the package and you have your quinoa ready.
Wash off your veggies and you’re ready to assemble your Buddha bowl!
Assembling your bowl is super easy, you just need to put a little bit of each ingredient in a bowl. Top with the tahini dressing and garnish with some sliced radish and avocado. Voila, your meal is ready.
Preparation time 15 minutes
Cooking time 30 minutes
Total time 45 minutes
1 Sweet Potato 1 tbsp Olive Oil 1 c Cooked Quinoa 1 can Chickpeas (15 oz) 2 c Arugula Leaves 2 c Roasted Cauliflower 1 Avocado (optional) 3 Sliced Radishes (optional) ½ tsp Garlic Powder tsp Cumin Powder ½ tsp Paprika Salt and Pepper Lemon Tahini Dressing (store bought)
Preheat your oven to 425°F. Peel and dice the sweet potatoes, slice the cauliflower, and drain a can of chickpeas. Coat each ingredient with oil, garlic powder, cumin, paprika, salt and pepper. Place the sweet potatoes on one side of the baking sheet, the chickpeas in the center and the cauliflower on the other side. Bake the vegetables and chickpeas in the oven for 30 minutes, or until cooked through. Follow the cooking instructions for the quinoa. Wash the arugula and place in a bowl. Put together the buddha bowl with all the ingredients the way you want. Add a splash of tahini dressing and some slices of radish and avocado (optional).
Amount Per Serving: Calories: 738 Total Fat: 42 g Saturated Fat: 6 g Trans Fat: 0 g Unsaturated Fat: 33 g Cholesterol: 0 mg Sodium: 1467 mg Carbohydrate: 79 g Fiber: 23 g Sugar: 15 g Protein: 20 g
This recipe uses store-bought tahini dressing. Feel free to make your own dressing with this Lemon Tahini Sauce.
This post This Mediterranean Chickpea Quinoa Bowl Is Packed With Protein and Fiber was original published at “https://www.fitwirr.com/nutrition/quinoa-bowl/”