Description
This vibrant Buddha bowl is a nourishing delight, featuring quinoa, roasted sweet potatoes, and fresh veggies that create a colorful, flavor-packed meal in every bite.
Ingredients
Scale
For the Base:
- 1 cup cooked quinoa
- 1 cup canned chickpeas, drained
- 2 cups fresh baby spinach
- 2 medium sweet potatoes, peeled and cubed
For the Toppings:
- 1 ripe avocado, sliced
- ½ cup radishes, thinly sliced
Instructions
For the Base:
- 1. Cook quinoa according to package instructions: rinse under cold water, boil in double the amount of water, then reduce heat and simmer for about 15 minutes until fluffy.
- 2. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil and salt. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- 3. In a skillet over medium heat, add olive oil and sauté fresh spinach until wilted but vibrant green (about 3-5 minutes).
- 4. In another pan, add chickpeas with your favorite spices (like cumin or paprika) and cook until crispy on one side.
- Assemble Your Bowl:
- 5. In serving bowls, layer cooked quinoa as the base. Top with roasted sweet potatoes, sautéed spinach, spiced chickpeas, sliced radishes, and avocado.
- 6. Drizzle with your favorite dressing (tahini or lemon vinaigrette recommended).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg