Black Quinoa Buddha Bowl with Roasted Vegetables

Name: Black Quinoa Buddha Bowl with Roasted Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: International
Ingredients: 160 g of quinoa (black or tricolor); 1 sweet potatoes (peeled and cut into half-moons); 1 broccoli (cut into small florets); 200 g of chickpeas (cooked and drained); 150 g of button mushrooms (sliced); 60 g of arugula (or mixed greens); 1/2 red onion (thinly sliced); 60 g of feta cheese (crumbled); 2 tbsp of pumpkin seeds; 4 tbsp of olive oil; 2 tbsp of lemon juice; 1/2 tsp of salt; 1/4 tsp of black pepper (ground); 350 ml of water

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This vegetarian buddha bowl recipe brings together black quinoa, tender sweet potatoes, roasted broccoli, and golden mushrooms for a healthy, filling plate. Perfect for a balanced lunch or a colorful dinner rich in plant protein.

Total time: 55 min
Prep: 25 min
Cook: 30 min
Difficulty: Medium
Per person: €3.20

By the CookinBreak team

Goes well with

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For dessert

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To drink

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Nutrition facts

per serving · estimate

620kcal

Protein26 g16%
Carbs68 g42%
Fat30 g42%
Fiber16 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For ultra-crispy chickpeas, dry them thoroughly in a clean kitchen towel before tossing them with the olive oil and putting them in the oven. Also be sure to rinse the black quinoa generously to remove any bitterness.

Freezing : Can you freeze this recipe?

Yes

Quinoa and roasted vegetables freeze very well, up to 3 months in zip bags. Add the feta and arugula fresh.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. Keep the sauce separate.

Making ahead : Can you make it the day before?

Yes

Cooked quinoa, roasted vegetables, sauce prepared. Assemble just before serving.

Reheating : How do you reheat it?

Roasted vegetables: oven 10-15min at 160°C or air fryer. Quinoa: microwave or saucepan with a splash of water. Add the arugula and feta after reheating.

Variations

100% plant-based version: replace the feta with marinated tofu cubes or almond-based plant cheese.
Summer version: swap the sweet potato and broccoli for grilled zucchini and roasted cherry tomatoes.
Alternative grain version: replace the quinoa with brown rice or spelt to vary the textures.

Mistakes to avoid

Forgetting to rinse the quinoa, which gives an unpleasant bitter taste caused by the natural saponin in the seed.
Overcrowding the baking sheet in the oven, which makes the vegetables steam in their own moisture instead of roasting evenly.
Cooking the mushrooms over heat that's too low, since they would release their water without browning or concentrating their juices.

Frequently asked questions

Can I use another variety of quinoa?

Yes, you can use white or red quinoa. White quinoa is more tender and cooks in 15 minutes, while black quinoa offers a very pleasant crunch and a toasty flavor that's perfect for this type of bowl.

Is this dish eaten hot, warm, or cold?

It's ideally served warm, when the vegetables come straight out of the oven and contrast with the crisp freshness of the dressed salad, but it's just as good cold as a packed lunch.

What sauce should I serve with this bowl?

A tahini sauce thinned with lemon juice, a little warm water, and a hint of garlic goes wonderfully with the roasted vegetables and black quinoa without masking their natural flavor.

How do I keep the broccoli bright green after cooking?

Roast it at high heat for 20 minutes without covering it. The florets will brown on the tips while keeping a vivid green color and a slightly al dente texture.