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Vegan Buddha Bowl with Quinoa and Roasted Vegetables
Vegan Buddha Bowl with Quinoa and Roasted Vegetables

Vegan Buddha Bowl with Quinoa and Roasted Vegetables
A nourishing and balanced meal featuring quinoa, roasted vegetables, and a creamy tahini dressing.
Vegan Buddha Bowl with Quinoa and Roasted Vegetables
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 200
    g
     sweet potato
  • 150
    g
     broccoli
  • 240
    g
     chickpeas
  • 100
    g
     red bell pepper
  • 100
    g
     spinach
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegan Buddha Bowl with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Peel and cube the sweet potato. Cut the broccoli into florets. Slice the red bell pepper.
  4. Place the sweet potato, broccoli, and red bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
  5. Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a little water to make a dressing.
  7. In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, and fresh spinach.
  8. Drizzle with tahini dressing and toss gently to combine.
  9. Serve warm or at room temperature.
Nutrition Per Serving 1040 g Per 100g
Energy 793 kcal 76 kcal
Protein 28 g 2.7 g
Fibre 20 g 1.9 g
Salt 2 g 0.2 g
Sugar 12 g 1.2 g
Carbohydrates 112 g 10.8 g
Fat 32 g 3.1 g
  • 150
    g
     quinoa
  • 200
    g
     sweet potato
  • 150
    g
     broccoli
  • 240
    g
     chickpeas
  • 100
    g
     red bell pepper
  • 100
    g
     spinach
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the sweet potato. Cut the broccoli into florets. Slice the red bell pepper.

Place the sweet potato, broccoli, and red bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.

Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a little water to make a dressing.

In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, and fresh spinach.

Drizzle with tahini dressing and toss gently to combine.

Serve warm or at room temperature.

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