Glowing Winter Quinoa Buddha Bowls
Author - Alyssa Rimmer
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!
Quinoa buddha bowls are BACK! ♡
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!
Especially when you're eating 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 we're packing in a range of colors with these bowls to help you glow from the inside out!
Our first two colors: orange and purple.
We're roasting a mixture of butternut squash and beets which are both full of goodness. Butternut squash is high in beta-carotene, as well as vitamin B6, potassium and fiber. Beets, on the other hand, are full of vitamin C, folate, manganese, as well as potassium and fiber.
And they're both delicious! Especially when roasted to golden brown perfection, sweet and juicy with just a hint of spice… YUM!
For our red we're going with some paprika tossed chickpeas, which I guess is kind of cheating, but still super nutrient-dense. Chickpeas are high in fiber, high in protein, help digestion, help control blood sugar levels and more! They're one of my fave beans and I almost always have them in my quinoa buddha bowls!
Then we've got our green from steamed kale and broccoli (which we drizzle with just a touch of lemon for flavor). I don't think I really need to go too far into how good dark leafy greens and broccoli are because I'm pretty sure you already know!
What I will say is, 1) they're awesome for digestion, 2) they're great sources of fiber and 3) they're an easy way to get in TONS of vitamins and minerals!
Of course, our quinoa buddha bowls would be complete without a dressing!
By now you know full well about my obsession with tahini dressing. Well, we're at it again with a tahini-apple-miso dressing that is delish!
It's just tahini, lemon, apple cider vinegar, some miso paste and garlic powder whipped up with a little water and drizzled on top of the bowls. So simple! And I def recommend making a big batch because this dressing goes well with pretty much everything!
And those are our bowls!
Piled high with some amazing plant-based goodness, filled to the brim with vitamins and minerals, and oh-so-pretty to look at with all those vibrant colors.
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
- beets could be swapped for golden beets or another root veg like carrots, parsnips, rutabaga, etc.
- kale can be swapped for 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!)
Hope you enjoy them as much as I have been!
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
Glowing Winter Quinoa Bowls
These nourishing Quinoa Buddha Bowls are packed with roasted veggies, chickpeas and fluffy white quinoa, all tossed in a creamy tahini sauce!
for the roasted veg
for the steamed veg
- 1 cups broccoli florets
- 4 cups chopped kale
- Juice of 1/2 a lemon
for the dressing
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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