Roasted Vegetable Quinoa Buddha Bowls – Meal Prep

I love buddha bowls for their simplicity: an assortment of veggies (both raw and cooked), grains, and protein tossed together in a bowl and topped off with a dressing.

This one contains roasted sweet potatoes, cauliflower, brussels sprouts, black beans, leafy greens, cherry tomatoes, and avocado, but you can easily vary it with whatever vegetables you prefer or have on hand.

Start off by tossing sweet potatoes, cauliflower, and brussels sprouts with olive oil, cumin, turmeric, and chili powder. Spread on baking sheets and roast in the oven for 25-30 minutes.

The sauce is the ultimate lazy hack: it’s just ready-made hummus, thinned out with lime juice and water until it forms a dressing-like consistency.

You could also make your own tahini-based dressing (I have a recipe for one here) but this is the perfect alternative for those short on time.

The bowls are easy to assemble: leafy greens on bottom, everything else on top. I drizzled the sauce on top for photo-styling purposes, but I’ve found the best method is to divide it into five portions in salad dressing containers for easy mixing later on.

I use these glass containers for my meal-prepping; they have air-tight lids and are easily stackable.

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Roasted Vegetable Quinoa Buddha Bowls (Vegan, Gluten-Free)

This nourish-bowl style, prep-ahead meal is easy to make and packed with veggies and protein. Quinoa and roasted sweet potatoes make up the bulk of the bowl, along with fresh veggies and the easiest hummus dressing. Makes 5 portions.

• Author: Hannah
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 5 1x
• Category: Meal Prep
• Method: Cook

Ingredients

Scale 1x2x3x

Vegetables:

• 1–2 tablespoon olive oil
• 2 medium sweet potatoes, washed and diced
• 1 tsp cumin
• 1 tsp chili powder
• 10–12 brussels sprouts, rinsed and quartered
• 1 head cauliflower, washed and cut into small florets
• 1 tsp cumin
• 1 tsp turmeric
• salt and pepper to taste

Quinoa:

• 1 ¼ cup (212g) dry quinoa, rinsed and drained in a mesh sieve
• 2 ½ cup (591 mL) vegetable broth, or water

Additional ingredients:

• 1 15 oz (425g) can black beans, rinsed and drained
• 2 avocados
• 1 cup (283g) cherry tomatoes, halved
• 5 cups baby spinach or other baby greens
• handful of fresh cilantro, chopped (optional)

Sauce:

• 1 8 oz (227g) tub hummus*
• juice of 1 lime
• salt and pepper to taste
• water, to thin

Instructions

1. Preheat oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicon baking mats. In a large mixing bowl, toss chopped sweet potatoes in chili powder and olive oil, then spread evenly onto sheet. In the same bowl, toss brussels sprouts with ½ teaspoon cumin and transfer to baking sheet. Finally, toss the cauliflower with the rest of the cumin and turmeric and arrange onto the sheet. Sprinkle everything with salt and pepper, and bake for 25-30 minutes, until tender.
2. Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, and decrease to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, and let cool. Instant pot option: combine 1 part quinoa with 1 part water (you need less than for stove-top), and set MANUAL to high for 1 minute. Let natural release for 10 minutes.
3. To make sauce, whisk the lime juice with the hummus, adding water to thin until it reaches a dressing-like consistency. Add salt and pepper to taste.
4. To assemble bowls, place leafy greens at the base, then add the cooked quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce into five portions (you’ll want to use all of it, trust me), and spoon into center of bowls or place in mini salad dressing containers. Divide the avocado into five portions and sprinkle with lime juice to prevent browning. Top with cilantro, if desired, and seal bowls and refrigerate until ready to serve.

Notes

• *I use these silicon baking mats to reduce parchment paper waste.
• *Use any brand of your favorite hummus.
• These will store for up to five days in the back of the refrigerator, if you use air-tight containers.