Rainbow Buddha Bowl Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
549 kcal
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
American
Rainbow Buddha Bowl Recipe
Description
This Rainbow Buddha Bowl recipe emphasizes a variety of brightly colored vegetables that are chopped and tossed with olive oil and seasoning before roasting at a high temperature until tender and slightly caramelized. The roasted vegetables include sweet potatoes, red peppers, yellow squash, broccoli, and purple cauliflower, providing a range of flavors and nutrients.
A base of cooked quinoa and fresh spring mix lettuce provides a grain and green component while adding lightness and texture. The creamy avocado dressing, made by blending avocado, sour cream or Greek yogurt, minced garlic, cilantro, lime juice, salt, and pepper, adds richness and a zesty finish. Water is added as needed to adjust the dressing consistency.
The final bowl assembles cooked quinoa and lettuce, topped with the colorful roasted vegetables and generously drizzled with the avocado dressing. This combination balances creamy, crisp, tender, and fresh elements, suitable for a filling lunch or light dinner. The dressing can be chilled in advance to develop flavor.
Ingredients
- 1 red pepper chopped
- 1 sweet potato peeled and chopped
- 1 yellow summer squash chopped
- 1 cup broccoli or broccolini, florets
- 1 cup cauliflower purple, florets
- 2 tablespoons olive oil
- salt
- black pepper
- garlic powder optional, to taste
- 4 cups spring mix lettuce
- 2 cups quinoa cooked, or any grain of your choosing
For the Creamy Avocado Dressing
- 1 avocado
- ¼ cup sour cream use dairy free Greek yogurt if making vegan, or Greek yogurt
- 1 teaspoon garlic minced
- ¼ cup cilantro leaves
- lime juice from one
- water for thinning the dressing if needed
- salt
- black pepper
Instructions
- Toss the chopped vegetables with olive oil, salt, pepper, and garlic powder. Place on a baking sheet and roast at 450 for 20-30 minutes.
- To assemble the bowls, start with the quinoa, then add the lettuce. Top with roasted vegetables and dressing. This recipe makes four bowls.
For the Dressing
- In a blender or food processor, combine all ingredients and mix until smooth. Add water as needed to reach the desired consistency. Chill in the fridge for at least 30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 549kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 1mg | 0% |
| Sodium | 72mg | 3% |
| Potassium | 1345mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 9795IU | 196% |
| Vitamin C | 95mg | 106% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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