Rainbow Quinoa Buddha Bowl
Photo via Pexels
A Buddha bowl is really an invitation to eat the rainbow, and quinoa makes the perfect protein-rich base. Roasted vegetables bring caramelised sweetness, pumpkin seeds add crunch, and a lemony tahini dressing pulls it all together. Build it in bowls and let everyone add their own finishing touches.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for quinoa - we add the cheapest by default.
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Choose a product for tahini - we add the cheapest by default.
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Choose a product for pumpkin seeds - we add the cheapest by default.
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Local shop1 sweet potato, cubed
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Local shop1 red onion, wedged
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Local shop1 courgette, sliced
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Local shop200g cherry tomatoes
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Local shop1 lemon, juiced
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Local shop2 handfuls baby spinach
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Heat the oven to 200C / 180C fan. Toss the sweet potato, onion and courgette with olive oil, salt and pepper and roast for 25 minutes, adding the tomatoes for the last 10.
Rinse the quinoa and simmer in water for 12-15 minutes until fluffy. Drain and season.
Make the dressing by whisking the tahini with the lemon juice and enough cold water to make it pourable. Season to taste.
Toast the pumpkin seeds in a dry pan for a couple of minutes.
Divide the quinoa and spinach between bowls, top with the roasted vegetables.
Drizzle generously with tahini dressing and finish with toasted pumpkin seeds.
Nutrition
Estimated per serving
Cook's tip
Roast a double tray of vegetables and cook extra quinoa; the bowls reassemble in minutes for lunch the next day.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.