Quinoa-Avocado Buddha Bowl: The Ultimate Balanced Meal
This vibrant Buddha Bowl combines fluffy quinoa, roasted sweet potato and beet, fresh vegetables, and a creamy tahini dressing for a nutritious and satisfying meal.
Ingredients
Dry grains
- 150 g dry quinoa (white, red or tricolor mix)
Cooked legumes
- 400 g cooked chickpeas (drained can or dry cooked)
Oils & spices
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
Vegetables
- 1 large sweet potato (about 300g)
- 1 medium red beet
- 2 tbsp olive oil
- 1 tsp dried thyme
- 100 g kale (or spinach)
- 1 medium carrot, grated
- 0.25 red cabbage finely sliced red cabbage
- 100 g cherry tomatoes, halved
Dressing
- 3 tbsp tahini (sesame paste)
- 1 unit lemon, juiced
- 1 clove garlic, minced
- 3 tbsp water (add gradually to reach desired consistency)
- 1 tsp maple syrup
Additional toppings
- 30 g mixed seeds (sunflower, pumpkin, sesame)
- 2 tbsp hemp seeds (optional)
- Few leaves fresh cilantro or parsley
Instructions
- Preheat oven to 200°C. Peel and cube sweet potato and beet; roast with olive oil, thyme, salt, and pepper for 25 minutes, stirring halfway.
- Cook quinoa in boiling salted water for 12-15 minutes until fluffy; let rest 5 minutes, then fluff with a fork.
- Drain and dry chickpeas; sauté in olive oil until crispy, then add paprika, cumin, salt, and pepper.
- Prepare vegetables: massage kale with olive oil and salt; grate carrot; slice cabbage; halve cherry tomatoes.
- Mix tahini with lemon juice, garlic, maple syrup, salt, and water until creamy; adjust seasoning.
Notes
For extra flavor, sprinkle fresh herbs and seeds just before serving.