By: AlyssaRating 23 Comments on Winter Quinoa Buddha Bowls
- DF
- GF
- Ve
- V
This post may contain affiliated links. Please read my disclosure policy.
Jump to Recipe
These nourishing Quinoa Buddha Bowls are served with paprika roasted butternut squash, garlic roasted beets, lemony kale and broccoli, paprika-spiced chickpeas and served with a creamy tahini-miso dressing!
Coming in hot with a new recipe for delicious and nutritious glowing winter quinoa buddha bowls!
If you're wondering if food can really make you glow. The answer is YES!
The key to glowing from the inside out is to eat a diet rich in colorful fruits and veggies. The antioxidants and nutrients inside those amazing plant-based foods do wonders for your skin (and hair and nails!). So these buddha bowls pack in a range of colors and nutrients.
Ingredients for Winter Buddha Bowls
The ingredients for these bowls are super clean, vegan, gluten-free and full of vitamins and minerals. Here's what you need to make these quinoa bowls:
- Butternut squash. High in vitamin B6 and beta-carotine, which are great for eyesight.
- Beets. These are full of vitamin C fiber and add a bit of sweetness for the bowls. They also contain folate, manganese, as well as potassium and fiber.
- Chickpeas. For plant-based protein and (surprise!) more fiber.
- Kale. A hearty green that holds up well to the creamy tahini dressing.
- Broccoli. Steamed broccoli florets abrosb the flavorful miso sauce well.
Tahini-Miso Dressing
Of course, our quinoa buddhabowls would be complete without a dressing!
It's no secret that I'm a fan of tahini dressing on all kinds of salads. Well, we're at it again with a tahini-apple-miso dressing that is delish!
Here are the ingredients for this creamy umami-packed dressing:
- Tahini. Use a smooth tahini paste for the dressing and stir it well.
- Lemon juice. Fresh squeezed is best.
- Apple cider vinegar. Thoguh you could also use balsamic or red wine vinegar.
- Miso paste, which adds flavor and gut-healthy probiotics to the bowl.
- Garlic powder. You could also use a fresh garlic clove if you prefer.
I definetley recommend making a bigbatch because this dressing goes well with pretty much everything!
Ingredient Swaps and Substitutions
Before I leave you to dig in, I just want to give a few substitution ideas:
- Butternut squash can be swapped for sweet potato or any other winter squash variety
- Swap beets with golden beets or another root veg like carrots, parsnips, rutabaga, etc.
- Instead of kale, use any other dark leafy green
- Broccoli can be swapped for cauliflower or brussels sprouts
- Chickpeas can be swapped for your protein of choice (whether another bean or animal protein!) IF you're not vegetarian or vegan, try adding Firecracker Salmon or Crispy Quinoa Chicken on top.
Buddha Bowl Recipes To Try!
- Autumn Quinoa Buddha Bowl
- Cozy Quinoa Buddha Bowl
- Asian Quinoa Bowls with Peanut Baked Tofu
- Curry Roasted Vegetable Quinoa Bowls
- Autumn Harvest Quinoa Bowls
- Teriyaki Quinoa Bowls
- Simply Quinoa Lunch Bowl
If you make these glowing quinoa buddha bowls, be sure to let me know what you think with a comment below!
Glowing Winter Quinoa Bowls
5 from 2 votes
These nourishing Quinoa Buddha Bowls are packed with roasted veggies, chickpeas and fluffy white quinoa, all tossed in a creamy tahini sauce!
author: Alyssa
yield: 2
Print Recipe Pin Recipe
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
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
cuisine: American
course: Entree
★★★★★
Did You Make This Recipe?
Be sure to share a comment and rating to let us know!
Filed Under:
- Bowls
- Dairy Free
- Dinner
- Gluten-Free
- Lunch
- Meal Prep
- Oven
- Recipes
- Vegan
- Vegetarian
New to cooking quinoa? Grab your FREE Quinoa Starter Guide!
Become part of the Simply Quinoa community and receive weekly emails with exclusive content that I only share in email, as well as my in-depth guide to starting your quinoa journey.
