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Homemade Roasted Vegetable Quinoa Buddha Bowl photo

Roasted Vegetable Quinoa Buddha Bowl

This Roasted Vegetable Quinoa Buddha Bowl is a colorful, nutrient-packed meal that’s as delicious as it is beautiful!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Buddha Bowl:
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 large red onion, diced
  • 1 large red pepper, diced
  • 2 cups garbanzo beans, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup dark balsamic vinegar
  • 1 tablespoon honey
  • 2 cups quinoa, cooked
  • 4 cups raw spinach
  • 1 small avocado, peeled, pitted, and diced
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup sliced almonds

Equipment

  • Large Baking Sheet
  • Medium saucepan
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps:
  1. Step 1: Preheat the Oven - Start by preheating your oven to 400°F (200°C).
  2. Step 2: Prepare the Vegetables - On a large baking sheet, spread out the broccoli, cauliflower, red onion, and red pepper. Drizzle with olive oil, and season with salt and pepper. Toss until coated.
  3. Step 3: Roast the Vegetables - Roast in the oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
  4. Step 4: Cook the Quinoa - Rinse quinoa, then combine with 2 cups of water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.
  5. Step 5: Prepare the Dressing - In a mixing bowl, whisk together balsamic vinegar and honey.
  6. Step 6: Assemble the Buddha Bowl - In a large bowl or individual serving bowls, layer spinach, quinoa, roasted vegetables, and garbanzo beans. Top with avocado, parsley, and almonds.
  7. Step 7: Drizzle with Dressing - Drizzle the dressing over the bowls and toss gently to combine before serving.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Keep the dressing separate until serving to maintain freshness.
  • Reheat vegetables before serving if desired.