Black Quinoa Buddha Bowl with Roasted Vegetables

Name: Black Quinoa Buddha Bowl with Roasted Vegetables
Prep time: 25 min
Cook time: 29 min
Total time: 54 min
Cuisine: International
Ingredients: 160 g of quinoa (black); 300 g of sweet potatoes (peeled and cut into rounds); 250 g of broccoli (cut into small florets); 200 g of chickpeas (cooked and drained); 200 g of button mushrooms (sliced); 1 red onion (finely sliced); 80 g of salad greens (mix of baby greens and arugula); 4 tbsp of olive oil; 1/2 tsp of salt; 1/4 tsp of black pepper (ground); 2 tbsp of pumpkin seeds; 320 ml of water; 1 tbsp of lemon juice

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Discover a quinoa buddha bowl, a complete and flavorful dish that brings together the richness of black quinoa with the sweetness of roasted sweet potatoes, the crunch of broccoli and the umami flavor of mushrooms. Perfect for a balanced lunch or a light dinner, this nourishing bowl is brightened by a fresh lemon salad and pumpkin seeds.

Total time: 54 min
Prep: 25 min
Cook: 29 min
Rest: 5 min
Difficulty: Medium
Per person: €3.25

By the CookinBreak team

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Nutrition facts

per serving · estimate

590kcal

Protein18 g12%
Carbs78 g54%
Fat22 g34%
Fiber18 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For fluffy, separate quinoa grains, drain it if needed, then spread it out on a warm plate for a few moments before serving. Roasting the chickpeas on the same sheet pan as the sweet potato makes them irresistibly crispy.

Freezing : Can you freeze this recipe?

Yes

Works very well for cooked quinoa, sweet potatoes, broccoli and roasted chickpeas. Up to 3 months in freezer bags.

Storage : How long does it keep?

Quinoa, roasted vegetables and chickpeas keep for 3 to 4 days max in airtight containers in the fridge. Assemble at the last moment.

Making ahead : Can you make it the day before?

Yes

Prepare cooked quinoa, roasted vegetables and chickpeas. Store separately in the fridge. Assemble 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. Fresh salad and dressing.

Variations

Replace the black quinoa with brown rice or buckwheat for an equally filling alternative.
Add cubes of tofu marinated in soy sauce instead of the mushrooms to vary the protein sources.
Replace the broccoli with Brussels sprouts cut in half in the heart of winter.

Mistakes to avoid

Forgetting to rinse the quinoa, which leaves an unpleasant bitter taste from its natural saponin.
Cutting the sweet potatoes into slices that are too thick, which needlessly lengthens the oven cooking time.
Overcooking the mushrooms over low heat, which makes them boil in their own liquid instead of browning sharply.

Frequently asked questions

Can I make this bowl ahead of time for work?

Yes, roast the vegetables and cook the quinoa the day before. Store the cooked components together and the raw salad separately, then assemble the bowl just before eating.

How do I know when black quinoa is cooked?

Black quinoa cooks in about 20 min. The little white spiral germ should separate from the grain and the texture should stay slightly firm to the bite.

What sauce goes well with this buddha bowl?

A tahini sauce thinned with lemon juice, a little warm water and a hint of garlic pairs perfectly with the sweetness of the sweet potato and quinoa.

Can I use regular white quinoa?

Absolutely, white quinoa works perfectly but cooks faster. Plan on about 12 to 15 min of simmering versus 20 min for the black variety.