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Buddha bowl with roasted veggie including cauliflower, sweet potato, quinoa, kale, avocado, and creamy dressing

Buddha Bowl with Roasted Veggie

A nutritious and colorful Buddha bowl packed with roasted vegetables, grains, and a flavorful dressing.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 2 bowls
Type de plat: Dinner, Lunch
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Roasted Vegetables
  • 1 cup sweet potato, diced
  • 1 cup cauliflower florets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Bowl
  • 1 cup cooked quinoa
  • 1 cup kale, chopped
  • 1/2 cup avocado, sliced
  • 2 tbsp tahini
  • 1 tbsp lemon juice

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potato and cauliflower with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25 minutes, or until the vegetables are tender and slightly browned.
  4. In a bowl, mix the tahini and lemon juice to make the dressing.
  5. Divide the cooked quinoa between two bowls. Top with kale, roasted vegetables, and avocado slices.
  6. Drizzle with the tahini dressing before serving.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtéines: 12gFat: 20gLipides saturés: 3gSodium: 600mgPotassium: 900mgFibre: 12gSucre: 8gVitamine A: 250IUVitamine C: 80mgCalcium: 150mgFer: 4mg

Notes

You can substitute quinoa with brown rice or farro for a different texture.

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