Quinoa & Veggie Buddha Bowl

 Here’s a delicious and nutrient-packed recipe for a Quinoa & Veggie Buddha Bowl — a vibrant, plant-based meal that’s easy to customize and perfect for meal prep!

Quinoa & Veggie Buddha Bowl

Ingredients:

For the Bowl:

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 cup broccoli florets
• 1 cup sweet potato, peeled and diced
• 1/2 cup chickpeas, drained and rinsed (or roasted chickpeas)
• 1/2 avocado, sliced
• 1/4 cup red cabbage, shredded (optional, for crunch)
• 1/4 cup carrots, shredded or julienned
• Fresh cilantro, for garnish (optional)

For the Dressing:

• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp maple syrup or honey (optional for sweetness)
• 1-2 tbsp water (to thin the dressing to desired consistency)
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional)

Instructions:

1. Cook the Quinoa:

   • Rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa and water (or vegetable broth for extra flavor).
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed.
   • Remove from heat and fluff with a fork. Set aside to cool slightly.

2. Prepare the Veggies:

   • Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a little olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
   • Steam or Blanch the Broccoli: Steam the broccoli florets in a steamer basket or blanch them in boiling water for 2-3 minutes until tender but still vibrant green. Drain and set aside.
   • Prepare the Chickpeas: If you’re using canned chickpeas, rinse and drain them. For extra flavor, you can roast them in the oven at 400°F (200°C) for 15-20 minutes with a bit of olive oil, salt, pepper, and spices (like cumin or paprika) for a crunchy texture.

3. Make the Dressing:

   • In a small bowl, whisk together the tahini, olive oil, lemon juice, maple syrup (if using), garlic powder, and a pinch of salt and pepper. Add water a little at a time until the dressing reaches your desired consistency. Taste and adjust seasoning as needed.

4. Assemble the Bowl:

   • In a large bowl or individual serving bowls, add a scoop of cooked quinoa as the base.
   • Arrange the roasted sweet potatoes, steamed broccoli, chickpeas, shredded carrots, and red cabbage (if using) in sections over the quinoa for a beautiful and colorful presentation.
   • Top with sliced avocado and a drizzle of tahini dressing.

5. Garnish and Serve:

   • Garnish with fresh cilantro or your favorite herbs.
   • Serve immediately or store in the fridge for up to 3 days for meal prep.

6. Enjoy!:

   • Enjoy your vibrant, nutrient-packed Buddha bowl!

Nutritional Benefits:

• Quinoa is a complete protein, containing all nine essential amino acids, and is high in fiber, iron, and magnesium.
• Sweet potatoes provide fiber, vitamin A (beta-carotene), and antioxidants.
• Chickpeas are a great source of plant-based protein and fiber, helping you stay full and satisfied.
• Avocado offers healthy fats and fiber, contributing to heart health and satiety.
• Tahini dressing adds healthy fats and a rich, creamy texture without being too heavy.

This Quinoa & Veggie Buddha Bowl is customizable — feel free to swap in your favorite veggies, add roasted nuts or seeds for crunch, or use a different dressing. It’s a colorful, satisfying meal that’s full of plant-based goodness!