Imagine stepping into a serene garden on a crisp autumn morning. The vibrant colors of the vegetables, the soothing aroma of roasted herbs, and the warmth of a perfectly cooked quinoa bowl all come together to transport you to a state of culinary harmony. As you take your first bite, the flavors meld together, a symphony of textures and tastes that leaves you craving more. If you’re looking for a recipe that’s as nourishing as it is delicious, our Roasted Veggie Quinoa Buddha Bowls are a must-try. Plus, if you’re looking for more quinoa bowl inspiration, be sure to check out our Roasted Veggie Quinoa Buddha Bowls
Recipe Courtesy of Our Kitchen
Roasted Veggie Quinoa Buddha Bowls
★★★★★ (55 Reviews)
Ingredients
1 cup quinoa, rinsed and drained
2 tablespoons olive oil
1 large sweet potato, peeled and cubed
1 large red onion, thinly sliced
2 cloves garlic, minced
2 cups broccoli florets
2 cups cauliflower florets
1 teaspoon dried thyme
Salt and pepper, to taste
Directions
1
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
3
In a large bowl, toss the sweet potato, onion, garlic, broccoli, cauliflower, thyme, salt, and pepper with the olive oil until the vegetables are evenly coated.
4
Transfer the vegetables to the prepared baking sheet and roast for 25 minutes, or until the vegetables are tender and lightly browned.
5
To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with a portion of the roasted vegetables and serve immediately.
