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- 1 medium sweet potato, peeled and diced - 1 cup broccoli florets - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 avocado, sliced - 1 cup chickpeas, drained and rinsed - Fresh lemon juice (from 1 lemon) - Fresh parsley for garnish This meal is packed with nutrients. It includes healthy carbs from sweet potatoes and quinoa. The veggies add fiber and vitamins. Each serving offers protein from chickpeas. This bowl is well-balanced for energy and health. It's perfect for a filling lunch or dinner. - Sweet Potato: You can swap it with butternut squash for a different flavor. - Quinoa: If you want, use brown rice or couscous instead. - Chickpeas: Black beans or lentils work great if you prefer. - Veggies: Feel free to mix in any seasonal veggies you love. - Olive Oil: Avocado oil or coconut oil can replace olive oil. - Herbs: You can use cilantro or basil instead of parsley for garnish. This recipe is flexible, so try different ingredients based on what you have. Enjoy making it your own! For more details, check the Full Recipe. Start by preheating your oven to 425°F (220°C). This high heat helps the veggies get nice and crispy. While the oven heats, chop your vegetables. I use sweet potato, broccoli, red bell pepper, and zucchini. You can use any veggies you love. Place them on a large baking sheet. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss them well to coat. Spread the veggies out in a single layer. This helps them roast evenly. As the veggies roast, it’s time to cook the quinoa. Bring two cups of vegetable broth or water to a boil in a medium saucepan. Rinse one cup of quinoa under cold water. Add the rinsed quinoa to the boiling liquid. Reduce the heat to low, cover, and let it simmer for 15 minutes. When done, the quinoa should be fluffy, and all the liquid should be gone. Turn off the heat and let it sit covered for five minutes. Now for the fun part: assembling your Buddha bowls! Take a serving bowl and add a scoop of quinoa at the bottom. Next, layer on your roasted vegetables. I like to add sliced avocado and chickpeas on top for protein. To make it pop, squeeze some fresh lemon juice over everything. Finally, garnish with fresh parsley for a touch of color. Serve warm and enjoy! For the full recipe, check out the details above. Roasting brings out the natural sweetness of veggies. To get the best results, cut all vegetables into even sizes. This helps them cook at the same rate. Always preheat your oven to 425°F for a nice, crispy finish. Use enough olive oil to coat the veggies well, but don’t drown them. A light drizzle works best. Don’t forget to stir the veggies halfway through roasting. This helps them cook evenly and get that lovely caramelization. Cooking quinoa is simple, but it can go wrong if you aren’t careful. Start by rinsing quinoa in cold water. This removes a bitter coating. Then, use a 2:1 ratio of liquid to quinoa. If you want more flavor, use vegetable broth instead of water. Bring the broth to a boil, then reduce the heat and cover the pot. Let it simmer for about 15 minutes. Once it’s done, remove it from heat and let it sit for 5 minutes. Fluff with a fork to get a light texture. Buddha bowls are all about personal taste. Feel free to swap in your favorite veggies. Carrots, Brussels sprouts, or cauliflower work great too. You can also change the protein. Try beans, tofu, or even grilled chicken. For extra flavor, add a drizzle of tahini or your favorite dressing. Fresh herbs like cilantro or basil can also add a nice touch. The Full Recipe gives you a solid base, but don’t hesitate to mix things up! {{image_2}} You can mix and match many veggies in your Buddha bowl. Try using root veggies like carrots and beets for sweetness. Leafy greens like spinach or kale add a fresh touch. Brussels sprouts give a nice crunch and flavor. You may also add seasonal veggies like asparagus in spring or squash in fall. The key is to use what you love! Chickpeas are a great choice, but you can switch it up. Try black beans for a hearty bite or lentils for a protein boost. Tofu works well, too, especially when marinated and roasted. For a meat option, grilled chicken or shrimp can be tasty. These proteins make your bowl filling and balanced. Dress up your Buddha bowl with fun sauces. A simple lemon-tahini dressing adds creaminess. You can also try a spicy sriracha drizzle for a kick. Fresh herbs like cilantro or basil brighten the flavors. Nuts and seeds like pine nuts or pumpkin seeds add crunch and healthy fats. With these options, you can create a bowl that’s uniquely yours. For a detailed recipe, check out the Full Recipe. After you enjoy your roasted veggie Buddha bowls, let them cool. Place any leftovers in an airtight container. Store them in the fridge for up to four days. Make sure the veggies and quinoa are separate if possible. This keeps them fresh and tasty. To reheat, use the microwave or oven. If using the microwave, warm the bowl for 1-2 minutes. Stir halfway through to heat evenly. If you prefer the oven, set it to 350°F (175°C). Place the bowl in for about 10 minutes. This method keeps the veggies crisp and the quinoa fluffy. You can freeze leftovers, but only the quinoa and roasted veggies. Avoid freezing fresh avocado and chickpeas. Pack the cooled quinoa and veggies in a freezer-safe bag. Remove as much air as you can. They will stay fresh for up to three months. When you're ready to eat, thaw them overnight in the fridge before reheating. For the complete recipe, check out the Full Recipe section. Buddha bowls are colorful bowls filled with grains, veggies, and protein. They offer a full meal in one dish. You can mix different textures and flavors. The idea is to create balance and nourishment. Yes, you can make Buddha bowls ahead of time. Prepare the grains and roasted veggies in advance. Store them in separate containers in the fridge. When ready to eat, just assemble and add fresh toppings. To make the best roasted veggie Buddha bowls, focus on flavor and texture. Use fresh, seasonal veggies for the best taste. Roast them until they are golden and tender. Layer your bowls with fluffy quinoa and chickpeas for protein. Healthy toppings for Buddha bowls include: - Sliced avocado - Fresh greens like spinach or arugula - Nuts or seeds for crunch - A drizzle of tahini or yogurt - Fresh herbs like parsley or cilantro These toppings add flavor, nutrition, and a beautiful look to your dish. For a full recipe, check the details above. In this blog post, we explored Buddha bowls. We covered their ingredients, cooking steps, and tips. You learned how to roast veggies, cook quinoa, and assemble bowls. We also discussed fun variations and storage tips. Buddha bowls are flexible and fun. You can mix flavors and make them your own. Remember, the key is to enjoy your meal! Try different veggies, proteins, and dressings. Happy cooking!

Roasted Veggie Buddha Bowls

Discover the vibrant world of Colorful Roasted Veggie Buddha Bowls! This delicious and nutritious recipe features roasted sweet potatoes, broccoli, bell peppers, and zucchini, all served atop fluffy quinoa and topped with creamy avocado and spiced chickpeas. Perfect for meal prep or a wholesome dinner, these bowls are easy to make and bursting with flavor. Click through to explore the full recipe and elevate your mealtime!
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Ingredients
  

1 medium sweet potato, peeled and diced

1 cup broccoli florets

1 red bell pepper, chopped

1 zucchini, sliced

1 cup quinoa, rinsed

2 cups vegetable broth or water

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 avocado, sliced

1 cup chickpeas, drained and rinsed

Fresh lemon juice (from 1 lemon)

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: On a large baking sheet, combine the diced sweet potato, broccoli florets, red bell pepper, and zucchini. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything together to coat the vegetables evenly.

      Roast the Veggies: Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

        Cook the Quinoa: While the veggies are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

          Prepare the Chickpeas: In a small bowl, toss the chickpeas with a splash of olive oil, salt, pepper, and a squeeze of fresh lemon juice. Set aside.

            Assemble the Buddha Bowls: In each serving bowl, layer a generous scoop of quinoa, followed by a medley of roasted vegetables. Top with sliced avocado and spiced chickpeas.

              Garnish and Serve: Drizzle with additional lemon juice over the top and garnish with fresh parsley. Serve warm and enjoy!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4