Diet & Healthy
Roasted Quinoa Buddha Bowl, Colorful & Keeps You Full for Hours
Prep
15 min
Cook
30 min
Servings
2
Level
Easy
A warm bowl of quinoa paired with colorful roasted vegetables and a soft-boiled jammy egg, drizzled with a fresh lemon tahini sauce. This combination of complex carbs, protein, and fiber keeps you feeling full longer without any guilt. Perfect as a diet-friendly lunch that still treats your taste buds.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams quinoa, rinsed clean
- 300 ml water for boiling the quinoa
- 200 grams sweet potato, cut into 2 cm cubes
- 150 grams broccoli, cut into florets
- 100 grams carrot, cut into matchsticks
- 100 grams green beans, cut into 4 cm pieces
- 3 tbsp olive oil
- 2 chicken eggs
- 1 whole avocado, thinly sliced
- 80 grams cherry tomatoes, halved
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp toasted sesame seeds, for sprinkling
- 2 tbsp tahini (sesame paste)
- 2 tbsp lemon juice
- 3 tbsp water, to thin the sauce
- 1 tsp pure honey
- 1 clove garlic, finely grated
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👩🍳 Instructions
- 1 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2 In a large bowl, combine the sweet potato, broccoli, carrot, and green beans. Drizzle with 2 tbsp olive oil, sprinkle with salt and black pepper, and toss until all the vegetables are evenly coated with oil.
- 3 Arrange the vegetables in a single layer on the baking sheet, making sure they aren't crowded. Roast for 20-25 minutes, flipping once halfway through, until the sweet potato is tender when pierced and the broccoli edges are lightly browned.
- 4 While waiting, cook the quinoa: bring 300 ml water to a boil in a small pot, add the rinsed quinoa, reduce the heat, cover the pot, and cook for 12-15 minutes until the water is fully absorbed and the quinoa looks fluffy with little sprouted tails. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- 5 Boil the eggs in boiling water for 6-7 minutes for a jammy soft-boiled yolk, then soak in ice water for 2 minutes before peeling and halving.
- 6 Make the tahini sauce: mix the tahini paste, lemon juice, water, honey, and grated garlic in a small bowl. Stir until well combined and creamy and thick, adjusting the consistency by adding water little by little as needed.
- 7 Arrange the quinoa as a base in a serving bowl, then top with the roasted vegetables, sliced avocado, cherry tomatoes, and the soft-boiled eggs.
- 8 Drizzle with the lemon tahini sauce, sprinkle with toasted sesame seeds, and serve immediately while warm.
💡 Tips
• Swap the quinoa for brown rice or cauliflower rice if you want a lower-carb option.
• The roasted vegetables can be prepped in a large batch and stored in the fridge for up to 3 days—just reheat before serving.
• The tahini sauce can be made thinner for a salad dressing or thicker as a dip for vegetables.
• Add another protein like grilled chicken breast or baked tofu for a tasty variation.
📊 Nutrition Facts / serving
420
Calories (kcal)
15 g
Protein
22 g
Fat
45 g
Carbs
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