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Quinoa Buddha Bowl with Roasted Vegetables

Prep: 20 min

Cook: 25 min

2 servings

Easy

A flavorful and nutritious bowl packed with anti-inflammatory ingredients like turmeric, ginger, and a variety of vegetables. Quinoa serves as a high-protein, gluten-free base, enriched with omega-3 from the olive oil and antioxidants from colorful vegetables. This meal is perfect for a healthy, energizing lunch.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Garlic2/10 Olive Oil1/10 Spinach1/10 Avocado2/10Pumpkin Seeds

Ingredients

1 cup quinoa
2 cups broccoli florets
1 cup cherry tomatoes
1 red bell pepper
2 cloves garlic
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ginger
to taste salt
to taste black pepper
2 cups spinach leaves
1 avocado
2 tablespoons pumpkin seeds
1 tablespoon lemon juice

Instructions

Step 1: Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2: Preheat the oven to 425°F (220°C). On a baking sheet, toss broccoli florets, cherry tomatoes, sliced red bell pepper, and minced garlic with 1 tablespoon of olive oil, turmeric, ginger, salt, and black pepper. Roast in the oven for about 20 minutes or until vegetables are tender and slightly caramelized.

Step 3: In a large bowl, mix the cooked quinoa with roasted vegetables, fresh spinach leaves, diced avocado, and pumpkin seeds. Drizzle with the remaining olive oil and lemon juice. Toss gently to combine.

Step 4: Serve the Buddha bowl warm, seasoned with additional salt and pepper to taste.