Quinoa Buddha Bowl

Difficulty: Easy | Makes: 2

A healthy bowl perfect for lunch, this recipe features white quinoa along with fresh and roasted vegetables to create layers of flavor.

 

Bowl Ingredients

  • 2 cups Roland® White Quinoa, cooked
  • 1 cup spinach
  • 1 cup roasted chickpeas
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, sliced
  • 1 cup roasted sweet potatoes

Dressing

Directions

  1. Drain your chickpeas, pat dry, and toss in olive oil, salt and pepper until coated
  2. Chop your sweet potato into bite-sized pieces. Toss in olive oil and salt until coated
  3. Place your chickpeas and sweet potatoes on sheet pans lined with parchment paper
  4. Roast the chickpeas and sweet potatoes in the oven on 425° for 20-30 minutes. Remove from oven and let cool
  5. Cook the white quinoa according to package directions
  6. Meanwhile, combine vinegar, oil, Za'atar, water, and date syrup in a bowl. Season with salt and mix. Set aside
  7. Utilizing a shallow bowl, lay your bed of spinach
  8. Next, add a scoop of the cooked quinoa
  9. Next to the quinoa, layer your roasted chickpeas
  10. Add your section of sliced avocado
  11. Arrange the roasted sweet potatoes next to the avocado
  12. Finish by adding your sliced cherry tomatoes
  13. Dressing can be served on the side or drizzled on top

In This Recipe

White Quinoa

#72146 | 12 OZ.

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.

Za'atar Spice Blend

#75066 | 2.46 OZ.

Red Wine Vinegar

#70582 | 1 GAL.

Fine Crystal Sea Salt

#70806 | 26.5 OZ.