Harvest Quinoa Buddha Bowl
This nutritious and wholesome Harvest Quinoa Buddha Bowl combines the earthy sweetness of sweet potatoes, the vibrant colors of bell peppers, the crunchiness of broccoli, and the protein-packed goodness of chickpeas. Tossed in a flavorful dressing, this veggie-packed bowl is a delightful balance of flavors and textures that will leave you feeling satisfied and nourished.
ingredients
- 1 cup quinoa, cooked
- 2 large sweet potatoes, cubed
- 2 bell peppers, sliced
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
Toss the sweet potatoes, bell peppers, and broccoli on a baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- 3.
In a small bowl, whisk together the maple syrup, balsamic vinegar, paprika, cumin, salt, and pepper.
- 4.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Drizzle the dressing over the top and gently toss to coat.
- 5.
Garnish with fresh parsley and serve warm or at room temperature.
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