Quinoa and Roasted Vegetable Buddha Bowl

This Quinoa and Roasted Vegetable Buddha Bowl features fluffy quinoa with colorful roasted veggies in a flavorful dressing. Perfect for a healthy dinner, it’s a versatile recipe that blends wholesome ingredients into a nutritious, satisfying meal.

Why You’ll Love This Recipe

This quinoa and roasted vegetable Buddha bowl is a nutritious, healthy dinner idea that combines fluffy quinoa with colorful roasted veggies and a flavorful dressing, perfect for a wholesome meal. Easy to customize and packed with protein, fiber, and vitamins, it’s a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Rinse Quinoa: Removes bitterness for better taste.
• Roast Veggies Evenly: Cut into uniform pieces.
• Use Fresh Herbs: Enhances flavor over dried.
• Check Doneness: Veggies should be tender and slightly crispy.
• Toss Gently: Prevents mashing the ingredients.
• Adjust Seasoning: Taste and tweak salt to preference.
• Serve Warm or Cold: Suits any preference.
• Use Quality Oil: Boosts roasted veggie flavor.
• Avoid Overcooking: Keeps veggies vibrant.
• Rest Before Serving: Allows flavors to meld.

Yield: 4 servings

Quinoa and Roasted Vegetable Buddha Bowl

Print

Quinoa with roasted veggies, healthy Buddha bowl dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ½ tsp salt
• 1 clove garlic, minced
• 1 cup quinoa
• 1 large sweet potato
• 1 medium red bell pepper
• 1 medium zucchini
• 1 tbsp chopped parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini

Instructions

1. Rinse the Quinoa: Rinse quinoa under cold water to remove bitterness, then cook according to package instructions (usually 1 cup quinoa to 2 cups water, simmer for 15 minutes). Set aside.
2. Prep the Veggies: Peel and cube sweet potato, slice zucchini, and chop red bell pepper into bite-sized pieces.
3. Season the Veggies: Toss veggies with 1 tbsp olive oil, half the salt, and a pinch of pepper on a baking sheet.
4. Roast the Veggies: Preheat oven to 400°F (or use air fryer at 380°F). Roast veggies for 20-25 minutes, flipping halfway, until tender and slightly crispy.
5. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining olive oil, and salt until smooth.
6. Assemble the Bowl: Divide cooked quinoa into bowls and top with roasted veggies.
7. Add Dressing: Drizzle the tahini dressing over each bowl.
8. Toss Gently: Toss lightly to coat the quinoa and veggies with dressing.
9. Rest the Dish: Let the bowls sit for 5 minutes to allow flavors to meld.
10. Serve and Enjoy: Garnish with chopped parsley and serve warm or cold as a delightful dinner, and savor the wholesome goodness!

Notes

• Rinse quinoa thoroughly for better taste; roast veggies evenly for texture.
• Use fresh herbs for flavor; adjust seasoning to preference.
• Store leftovers promptly to maintain freshness; reheat to restore warmth.
• This recipe can be adapted for gluten-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 218Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 317mgCarbohydrates 25gFiber 4gSugar 6gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Quinoa (1 cup): Rinsed, for a protein-rich base.
• Sweet Potato (1 large): Peeled and cubed for sweetness.
• Zucchini (1 medium): Sliced for tenderness.
• Red Bell Pepper (1 medium): Chopped for color.
• Olive Oil (2 tbsp): Extra virgin for roasting.
• Lemon Juice (2 tbsp): Fresh for zesty dressing.
• Tahini (2 tbsp): For creamy dressing base.
• Garlic (1 clove): Minced for aromatic depth.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Parsley (1 tbsp, chopped): Fresh for garnish.

Variations and Substitutions

• Grain Swap: Use brown rice or farro.
• Veggie Swap: Replace with carrots or broccoli.
• Oil Swap: Use avocado oil or coconut oil.
• Dressing Swap: Use balsamic vinaigrette instead of tahini.
• Protein Add-In: Add chickpeas or tofu.
• Citrus Swap: Use lime juice instead of lemon.
• Herb Swap: Use cilantro or dill.
• Low-Sodium: Reduce or skip salt based on ingredients.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; add dressing before serving.
• Freezer: Freeze quinoa and veggies separately for up to 1 month; thaw in fridge.
• Reheating: Warm veggies and quinoa in microwave or oven.

Dish Gallery

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