Glowing Winter Quinoa Buddha Bowls

 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!

It's been over a year since I shared a buddha bowl recipe and we're coming in hot with these delicious and nutritious glowing winter quinoa buddha bowls!

I bet you're wondering…is it even possible for food to make you glow? Sure is!



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!

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