Autumn Quinoa Buddha Bowl
Autumn Quinoa Buddha Bowl is a main course that serves 2. One portion of this dish contains about 38g of protein, 42g of fat, and a total of 1250 calories. For $3.96 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe is liked by 87 foodies and cooks. If you have sweet potato, Salt & Pepper, paprika, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Simply Quinoa. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. If you like this recipe, take a look at these similar recipes: Quinoa Buddha Bowl (+ a tutorial), Cozy Quinoa Buddha Bowl, and Roasted Vegetable Quinoa Buddha Bowl.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup alfalfa sprouts
2 tablespoons apple cider vinegar
2 cup broccoli florets, steamed
1/2 teaspoon cinnamon
1/2 cup dried cranberries
1 teaspoon hot sauce (optional)
2 cups raw dinosaur kale
2 tablespoons olive oil
1/2 teaspoon paprika
3 tablespoones pomegranate juice
2 cups cooked quinoa (any variety, but I used white)
Salt & pepper to taste
1 large sweet potato, peeled and diced
1/4 cup tahini
Equipment:
baking sheet
bowl
oven
whisk
Cooking instruction summary:
Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.Whisk together dressing ingredients until smooth and creamy. Set aside.Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.Drizzle dressing over top, toss together and enjoy!
Step by step:
1. Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn.
2. Remove from the oven and let cool while you prepare the rest of the bowl.
3. Whisk together dressing ingredients until smooth and creamy. Set aside.Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale.
4. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.
5. Drizzle dressing over top, toss together and enjoy!
Nutrition Information:
covered percent of daily need
