Ready in: 1 hour · Serves: 4 · Technique: Roasting and Cooking · Storage: Up to 3 days in the fridge.
Quick Answer
This vibrant Buddha Bowl combines quinoa, roasted vegetables, and a creamy tahini dressing for a nourishing meal perfect for the holidays.
As the crisp autumn air fills the streets of New York City, I find myself dreaming of the vibrant, wholesome meals that not only nourish the body but also delight the senses. With Thanksgiving and Christmas just around the corner, the urge to prepare hearty yet healthy dishes has settled in. That’s where this delightful Buddha Bowl comes into play—perfect for a nutritious lunch or a light dinner amidst the hustle and bustle of the season.
A Wholesome Holiday Meal
Why You’ll Love This Recipe
- Packed with nutrients, this Buddha Bowl offers a balance of protein, healthy fats, and fiber.
- The vibrant colors and flavors make it visually appealing and delicious.
- It’s incredibly versatile—customize with your favorite veggies or proteins.
- Perfect for meal prep, making it easy to enjoy healthy meals throughout the week.
- This recipe embodies the warmth of autumn, making it a cozy, satisfying meal.
Ingredients
Gather these fresh ingredients to create your delicious Buddha Bowl:
For the Base:
- 1 cup quinoa (rinsed and drained)
- 2 cups water or vegetable broth
For the Roasted Vegetables:
- 1 medium sweet potato (peeled and diced into ½-inch cubes)
- 1 cup Brussels sprouts (trimmed and halved)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Toppings:
- 1 avocado (sliced)
- ½ cup chickpeas (canned, rinsed, and drained)
- ¼ cup feta cheese (crumbled, optional)
- ¼ cup pomegranate seeds
For the Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic (minced)
- Water to thin out the dressing
How to Make Buddha Bowl (Step-by-Step)
Follow these steps to create a flavorful and nourishing Buddha Bowl:
Step 1: Cook the Quinoa
In a medium-sized pot over medium heat, combine the rinsed quinoa and water or vegetable broth. Bring it to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. I love how the seeds unfurl, releasing their delicate fragrance during cooking!
Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Bake for approximately 25-30 minutes until the sweet potatoes are tender and golden, and the Brussels sprouts are nicely caramelized. The nutty aroma of the roasting vegetables fills my kitchen, making it feel like a cozy autumn evening.
Step 3: Prepare the Dressing
In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Slowly add water until you reach your desired consistency—it should be creamy yet pourable. I often taste it midway to ensure the balance of sweetness and tartness is just right!
Step 4: Assemble the Bowl
Once everything is ready, it’s time to build your Buddha Bowl. Start with a generous scoop of quinoa at the base. Top it with the roasted sweet potatoes and Brussels sprouts, followed by the sliced avocado, chickpeas, and crumbled feta (if using). Finally, sprinkle the pomegranate seeds for that gorgeous pop of color and crunch.
Step 5: Drizzle and Serve
Finish with a hearty drizzle of the tahini dressing, and enjoy your masterpiece!
Common Mistakes to Avoid:
- Don’t Skip Rinsing the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can taste bitter.
- Overcrowding the Baking Sheet: Allow space between the vegetables while roasting to ensure they caramelize rather than steam.
- Skipping the Toppings: Skipping out on toppings like avocado and pomegranate seeds can result in a less flavorful bowl. Don’t hold back!
Tips and Tricks for Success:
- Feel free to customize the vegetables based on what you have on hand or what’s in season. Broccoli, carrots, or cauliflower work beautifully too!
- You can prepare the quinoa and roasted veggies in advance, making assembly quick and easy on busy nights.
- For added protein, consider adding grilled chicken or tofu.
Variations:
- Swap quinoa for brown rice or farro for a different grain base.
- Use roasted butternut squash instead of sweet potato for a slightly different flavor.
- Try using a different green like kale or spinach instead of Brussels sprouts.
- Mix in different legumes, such as black beans or lentils, for added protein and texture.
How to Serve:
- Top the bowl with a generous drizzle of tahini dressing for extra flavor.
- Serve with a side of crusty bread or pita for a complete meal.
- Garnish with fresh herbs, such as cilantro or parsley, for a burst of freshness.
Make Ahead and Storage
- Make Ahead: Prepare the quinoa and roasted vegetables in advance for quicker assembly.
- Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat quinoa and veggies in the microwave or on the stove; add fresh toppings just before serving.
- Freezing: Not recommended for this dish as the texture and freshness of the toppings may be compromised.
Recipe Notes / What I Learned
Through testing this Buddha Bowl recipe, I found that each ingredient contributes unique flavors, yet they combine harmoniously to create a nutritious dish suitable for both individual meals and festive gatherings.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 12g protein · 60g carbs · 18g fat
Delicious Buddha Bowl with Roasted Veggies
Ingredients
Method
- In a medium-sized pot over medium heat, combine the rinsed quinoa and water or vegetable broth. Bring it to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Bake for approximately 25-30 minutes until tender and golden, and nicely caramelized.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Slowly add water until you reach your desired consistency—it should be creamy yet pourable.
- Once everything is ready, build your Buddha Bowl. Start with a scoop of quinoa at the base. Top with the roasted sweet potatoes and Brussels sprouts, followed by the sliced avocado, chickpeas, and crumbled feta. Finally, sprinkle the pomegranate seeds for color and crunch.
- Finish with a drizzle of the tahini dressing, and enjoy your masterpiece!
Notes
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with other grains like brown rice, farro, or barley. Just adjust the cooking time according to the grain you choose.
How can I make this Buddha Bowl vegan?
This recipe is already vegan-friendly as long as you omit the feta cheese. The tahini dressing adds creaminess and flavor without dairy.
Can I prepare the bowl ahead of time?
Absolutely! You can prepare the quinoa and roasted vegetables in advance. Assemble the bowl just before serving to keep the toppings fresh.
