Quinoa Buddha Bowl
A customizable grain bowl anchored by fluffy quinoa and topped with roasted vegetables, protein, and creamy tahini dressing. Mix and match components to create countless satisfying variations.
Ingredients
Method
Preheat oven to 425°F (220°C). Cut roasted vegetables into bite-sized pieces and toss with olive oil, salt, and pepper on a baking sheet.
Rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, and simmer covered for 15 minutes until liquid is absorbed. Fluff with a fork.
While quinoa cooks, place vegetables in oven and roast for 20–25 minutes, stirring halfway, until tender and caramelized.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water or plant milk until creamy. Season with salt and pepper.
Divide fresh greens between two bowls. Top with cooked quinoa, roasted vegetables, and your chosen protein.
Drizzle dressing over the bowl. Garnish with fresh herbs, seeds or nuts, and flavor accent. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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