Glowing Winter Quinoa Bowls
These nourishing Quinoa Buddha Bowls are packed with roasted veggies, chickpeas and fluffy white quinoa, all tossed in a creamy tahini sauce!
Servings: 2
Calories: 784kcal
Ingredients
for the roasted veg
- 2 cups chopped butternut squash
- 1 cup chopped beets
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 fresh cracked pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
for the steamed veg
- 1 cups broccoli florets
- 4 cups chopped kale
- Juice of 1/2 a lemon
for the chickpeas
- 1 cup chickpeas
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
for the dressing
- 1 tablespoon tahini
- Juice of 1/2 a lemon
- 1 teaspoon apple cider vinegar
- 1 teaspoon miso paste
- 1/2 teaspoon garlic powder
- 1 - 2 tablespoons water to thin
for the bowls
- 1 cup cooked quinoa
- roasted veggies
- steamed veggies
- chickpeas
- dressing
Instructions
- Roast the veg. Preheat the oven to 425ºF. Add the squash and beets onto a baking sheet and drizzle with olive oil, salt and pepper. Sprinkle the garlic powder over the beets and the paprika over the squash, and toss to combine. Roast for 35 minutes, stirring halfway through, until the vegetables are tender.
- Steam the veg. Add the broccoli and kale to a steamer basket. Place the basket in a pot with 1/2" of water in the bottom. Cover and steam for 5 - 6 minutes until broccoli is tender. Remove from heat and drizzle with lemon juice.
- Make the chickpeas. Toss the chickpeas in salt and paprika!
- Make the dressing. Whisk together all the dressing ingredients, starting with 1 tablespoon of water. Continue to mix, adding water slowly until you reach your desired consistency.
- Assemble the bowls. Divide the kale evenly between two bowls. Top each with equal portions of the quinoa, roasted veg, broccoli and chickpeas. Drizzle with tahini dressing and serve!
Video
Nutrition
Calories: 784kcal | Carbohydrates: 126g | Protein: 36g | Fat: 21g | Saturated Fat: 3g | Sodium: 1470mg | Fiber: 26g | Sugar: 23g