Green Goddess Buddha Bowl with Roasted Vegetables
Are you looking for a vibrant and wholesome meal that packs a punch of flavor and nutrition? This Green Goddess Buddha Bowl is your answer. It's a colorful medley of roasted vegetables, creamy dressing, and hearty grains that will leave your taste buds singing and your stomach satisfied.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 cup kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 avocado
- 1/4 cup fresh basil
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoons Greek yogurt (optional)
- Chopped nuts or seeds for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Vegetables: Toss the diced sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
- Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork.
- Make the Dressing: In a blender, combine avocado, fresh basil, lemon juice, tahini, Greek yogurt (if using), salt, and pepper. Blend until smooth, adding water to reach your desired consistency.
- Assemble the Bowl: In a bowl, layer cooked quinoa, roasted vegetables, and chopped kale. Drizzle with green goddess dressing and garnish with chopped nuts or seeds if desired.
- Serve: Enjoy your nutrient-packed Buddha bowl immediately, or store components separately for meal prep.
Cook’s tips
- Cut sweet potatoes and Brussels sprouts into similar sizes for even roasting.
- Don't overcrowd the baking sheet; give vegetables space to caramelize.
- Rinse quinoa thoroughly before cooking to remove bitterness.
- For a thinner dressing, add water a tablespoon at a time until desired consistency.
- Massage the kale with a little olive oil or lemon juice to soften it before assembling.
Substitutions
- Use brown rice or farro instead of quinoa.
- Swap sweet potato for butternut squash or carrots.
- Replace Greek yogurt with extra tahini or a dairy-free yogurt alternative.
- Use spinach or arugula instead of kale.
- Try pumpkin seeds or sunflower seeds instead of nuts.
Storage & reheating
Store components separately in airtight containers in the refrigerator for up to 4 days; reheat roasted vegetables and quinoa in the microwave or oven, and add fresh dressing just before serving.
FAQ
Can I make this Buddha bowl vegan?
Yes, simply omit the Greek yogurt or substitute it with a plant-based yogurt or additional tahini for creaminess.
Can I prepare the components ahead of time?
Absolutely. Roast the vegetables and cook the quinoa in advance, then store them separately. Make the dressing fresh or up to 2 days ahead, and assemble bowls when ready to eat.
What can I use instead of tahini?
You can use any nut or seed butter, such as almond butter or sunflower seed butter, for a similar creamy texture and nutty flavor.
How do I make the dressing less tangy?
Reduce the lemon juice or add a little more avocado to mellow the acidity. You can also add a pinch of maple syrup or honey if desired.
