Fuel Your Body with Deliciousness: Try Our Quinoa and Roasted Vegetable Buddha Bowl Recipe Today!

This Buddha bowl is packed with healthy ingredients like quinoa, sweet potatoes, broccoli, and avocado. It's also gluten-free, making it a great option for people with dietary restrictions. 


  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 medium sweet potato, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 1 small head of broccoli, chopped into florets
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 avocado, sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 tablespoon honey
  • 1/4 cup water


  • Preheat the oven to 425°F (220°C).
  • In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
  • While the quinoa is cooking, toss the sweet potato, red bell pepper, and broccoli with olive oil, honey, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
  • In a small bowl, whisk together the tahini, lemon juice, honey, and water to make the dressing.
  • To assemble the bowls, divide the cooked quinoa between 2 bowls. Top each with the roasted vegetables, sliced avocado, and chopped cilantro. Drizzle the tahini dressing over the top of each bowl.
  • Serve immediately.