I said it time and time again…I LOVE everything in a bowl! The quinoa buddha bowls (or power bowls) have quickly become one of my go-to meals. They are so flavorful, packed with nutrients and incredibly satisfying. I feel great afterwards too! This buddha bowl is just as great as my last buddha bowl…I seriously can’t decide which is better!
This is the most time consuming part of the quinoa buddha bowl…waiting for the beets to cook.
The beets take 45 minutes to 1 hour to cook or until they are tender. I do not cut the beet before placing them into the oven. The beets will need to be cooled then the skin removed and cubed/sliced. Since the beets take a while to cook, I like to cook a few extra for salads and etc. While the beets cook, I will prepare everything else including the vinaigrette and quinoa.
In the last 25-30 minutes of the beets cooking, I place the sweet potatoes and brussel sprouts into the oven. Then in the last 10 minutes, sauté the black beans and ground turmeric in a small sauté pan until heated. Another option, place the black beans (tossed in ground turmeric) onto the same large baking sheet and let cook for the last 10 minutes. Either way works.
Once everything is cooked, divide the quinoa, sweet potatoes, brussel sprouts, beets and black beans between serving bowls and top maple balsamic vinaigrette. The sauce makes the dish so so good! Since it is fall, I love to add roasted pumpkin seeds! They give it so much extra flavor too.
For the vegetarians/meat lovers, fry an egg (or an egg style of your choice) and place it on top!
I hope you all love this bowl! There is nothing better to me than a dish full of vegetables that leaves me satisfied but doesn’t feel like I just ate a brick. This is the perfect dish for lunch, dinner or breakfast especially when you are craving a dish packed with loads of nutrients! This is also a great leftover dish too, it will last in the refrigerator for 4 days.