Cozy Quinoa Buddha Bowl

A simple quinoa buddha bowl filled with cozy, nourishing ingredients. The base is greens, then topped with plant-based protein, roasted veggies and avocado.

It's funny how food, just like fashion, has these trends. Things get super popular, you see them everywhere, and then they just become part of our everyday life. A few years ago it was quinoa. Now quinoa is pretty much everywhere and is super accessible (which is amazing).

Then of course there was kale. Then things like spiralizing, matcha, even avocado toast. They start popping up on blogs, on restaurant menus, and they fill your Pinterest feed. But once the novelty wears off, we just integrate them into our daily lives. It's not like we love them any less, they just become “normal”.

Right now? I personally feel like bowls are having their moment. Grain bowls, salad bowls, roasted veggie bowls, buddha bowls, breakfast bowls and even smoothie bowls. Showing off your food in bowls is where it's at.

And I'm totally okay with that because I LOVE eating food out of bowls. Maybe it's the shape, or maybe it's the fact that it's easier to get every last piece of food out of it since you can scoop instead of scrape. Either way, if something comes in a bowl, I'm all for it.

So today, I'm staying totally trendy and giving you a quinoa buddha bowl with… trendy foods inside 😉 Trendy on top of trendy. I don't even know myself right now.

The base of a buddha bowl is actually quite simple – just 5 steps.

1. greens
2. grains
3. protein (usually plant based)
4. roasted veggies
5. fat

What do we have? Kale, quinoa, lentils, roasted brussel sprouts + butternut squash and avocado. Drizzled with a simple lemon-tahini dressing and then sprinkled with hemp seeds. It's simple, quick, hearty, nourishing and super duper cozy.

Check out this little video I put together showing you how to make it!

The other thing I love about a quinoa buddha bowl is that you can customize it to your heart's content. I'm starting to get more into batch cooking, so these bowls are the perfect lunch or dinner. We usually make a big batch of quinoa, then roast an assortment of veggies, make a batch of beans and keep them all in glass containers in the fridge for the week ahead.

Buddha bowls pretty much become my every day lunch. Just grab a handful of greens, pile whatever is in my fridge on top, drizzle with tahini (always) and done.

Making a nourishing bowl of plant-based goodness like this is definitely a delicious way to cure those winter blues. Whether you serve your toppings warm and cold, this will fill you up with loads of vitamins and minerals. Definitely has become one of my favorite ways to eat quinoa!

Your turn…

Do you love eating food in bowls too? I'd love to hear your favorite bowl-based foods. And if you end up making this buddha bowl or give it your own spin, I always enjoy seeing your creations, so use #simplyquinoa on Instagram so I can check them out!

xx A

More Cozy Buddha Bowl Recipes to try:

• Autumn Quinoa Buddha Bowl
• Glowing Winter Quinoa Buddha Bowls
• Asian Quinoa Bowls with Peanut Baked Tofu
• Curry Roasted Vegetable Quinoa Bowls
• Autumn Harvest Quinoa Bowls
• Teriyaki Quinoa Bowls

Cozy Quinoa Buddha Bowl

What do we have? Kale, quinoa, lentils, roasted brussel sprouts + butternut squash and avocado. Drizzled with a simple lemon-tahini dressing and then sprinkled with hemp seeds. It's simple, quick, hearty, nourishing and super duper cozy.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 691kcal

Author Alyssa

Print Pin

4.67 from 3 votes

Ingredients

• 1 cup kale or greens of choice
• 1/2 cup cooked quinoa
• 1/2 cup cooked lentils or beans of choice
• 1/2 cup roasted brussels sprouts*
• 1/2 cup roasted butternut squash*
• Sliced avocado
• Tahini-lemon dressing
• Hemp seeds for garnish optional
• 
  

for the dressing:

• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1/2 teaspoon wheat-free tamari
• Water as needed

Instructions

• Assemble the bowl starting with your greens on the bottom. Then arrange the remaining ingredients on top, including the sliced avocado.
• Whisk together the dressing ingredients. Add water to reach desired consistency. Drizzle over bowl and sprinkle with hemps seeds before you dig in!

Notes

Roasting method: drizzle veggies in coconut oil (or olive oil), sprinkle with salt and pepper and roast at 425ºF for 20 - 25 minutes, flipping halfway through. Allow to cool slightly before topping adding to the bowl OR cool completely if storing in the fridge.

Nutrition

Calories: 691kcal | Carbohydrates: 78g | Protein: 25g | Fat: 48g | Saturated Fat: 7g | Sodium: 234mg | Potassium: 2314mg | Fiber: 27g | Sugar: 7g | Vitamin A: 14760IU | Vitamin C: 156mg | Calcium: 232mg | Iron: 8.5mg