A beautiful and super nutritious rainbow quinoa Buddha bowl! Quinoa serves as the high-protein base, topped with colorful roasted vegetables, creamy avocado, edamame, and a rich lemon tahini dressing. One bowl equals one full day's worth of nutrition. A favorite meal prep for health enthusiasts.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180g Quinoa: quinoa, rinsed
- 360ml water
- 1 Roasted vegetables: small purple beet, peeled and diced
- 1 sweet potato, diced
- 100g broccoli, cut into small florets
- 1 tbsp olive oil
- Salt and pepper
- 1 Toppings: ripe avocado, sliced
- 100g boiled edamame
- 100g carrot, grated
- 50g kale or spinach, blanched
- Black sesame seeds
- Microgreens
- 3 tbsp Tahini dressing: tahini
- 2 tbsp lemon juice
- 1 tbsp low-sodium soy sauce
- 1 tsp honey
- 1 clove garlic, grated
- 3-4 tbsp water
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👩🍳 Instructions
- 1 Cook the quinoa: rinse it, then cook with water and a pinch of salt, cover and simmer on low heat for 15 minutes, let sit for 5 minutes, then fluff evenly
- 2 Roast the vegetables: toss the beet, sweet potato, and broccoli with olive oil, salt, and pepper
- 3 Roast in the oven at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized
- 4 Make the dressing: combine all dressing ingredients and whisk until smooth — add more water if it's too thick
- 5 Assemble the bowl: start with quinoa as the base
- 6 Arrange all the toppings in a circle on top of the quinoa, placing contrasting colors next to each other
- 7 Drizzle the tahini dressing over the top
- 8 Sprinkle with black sesame seeds and microgreens
- 9 Serve immediately
💡 Tips
• Arrange the toppings with contrasting colors next to each other for the prettiest visual result
• You can cook extra quinoa and store it in the fridge for up to 5 days for meal prep
• If the tahini dressing is too thick, add a little hot water at a time until you reach the desired consistency
📊 Nutrition Facts / serving
420
Calories (kcal)
18g
Protein
16g
Fat
52g
Carbs
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