Nutrition-packed Quinoa Buddha Bowls with Lemon Tahini Sauce topped with crisp roasted vegetables and crunchy kale. Finished with a delicious garlic-lemon dressing – the perfect healthy weeknight dinner-in.
Oh my gosh, you guys. THESE BOWLS.
Don’t you love it when you find something that is insanely delicious, but it also happens to be healthy and so, so nutritious TOO?
Let’s face it, sometimes it’s tricky to get your vegetables in every day. As much as I try to go for 1/2 the plate at all of my meals, I sometimes (often) fall short. Vegetables are a ridiculously important part of your daily diet but I’m not going to lie to you and say that they’re always the easiest things to incorporate. Whether they’re just not as readily available during your daily schedule, or they take a little bit more prep-time, working them into your meal plan is not always so simple.
BUT, in the nature of continuous improvement… one tool that I’ve used to help with my weekly schedule is by making dishes like this or my Vegan Vegetable & ‘Cheese’ Soup, which include a ton of veg in the recipes. That way you don’t have to go over-the-top and make an EXTRA side dish during the week. Just put them right in there and call it a day. Yass. Inherent/hidden veggies for the win.
MIX IT UP!
You’re welcome to mix up the veggie combo in this dish. Try it with whatever is in season – cauliflower, squash, broccoli, golden or candycane beets (yes that’s a thing, I dare you to Google it), etc. Whatever is fresh and available at your local grocery store or farmers market (just kidding, it’s February… but one can dream). The world is your oyster… or your Buddha Bowl.
Yields About 3 Buddha Bowls
Nutrition-packed Quinoa Buddha Bowls with Lemon Tahini Sauce topped with crisp roasted vegetables and crunchy kale. Finished with a delicious garlic-lemon dressing - the perfect healthy weeknight dinner-in.
20 minPrep Time
35 minCook Time
55 minTotal Time
- 1 medium sweet potato, peeled and cubed
- 2 medium red beets, peeled and cubed
- 2 large carrots, peeled and chopped
- 1/2 red onion, sliced into slivers
- 2.5 tablespoons extra-virgin olive oil
- 2 cups chopped kale
- 1 cup uncooked quinoa, rinsed
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup tahini
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- pepper to taste
- Preheat oven to 400 degrees Fahrenheit. Line a large baking tray with parchment or spray with non-stick. Toss cubed sweet potato, cubed red beets, chopped carrots and red onion in 2 tablespoons of olive oil (reserve the remaining 1/2 tablespoon and set aside the kale for later). Spread evenly on the baking tray and roast for 30 minutes, or until sweet potato and beets are cooked through. Stir occasionally to prevent burning.
- While vegetables are roasting, cook quinoa according to instructions*.
- While vegetables are roasting and quinoa is cooking, prepare the Lemon Tahini Sauce. Mix all sauce ingredients in a small bowl and stir until fully combined.
- In a separate bowl, combine kale and remaining 1/2 tablespoon of olive oil. Once timer goes off for roasted vegetables, remove the pan from the oven and add the kale. Return the pan to the oven and cook for an additional 4 minutes, so kale crisps up slightly.
- To prepare Buddha Bowl: Add quinoa to a bowl, top with roasted vegetables and Lemon Tahini Dressing. Enjoy!
*Quinoa cooking instructions: Rinse 1 cup of uncooked quinoa under cold running water. Combine with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, cover the pot, reduce to a simmer and cook for 10-15 minutes or until quinoa is tender. Don't stir too often or it will become mushy.