/gheeː peaː teaː/
Servings: 2 | 45 minutes | 550 kcal
The concept of a 'Buddha Bowl' comes from the idea of a bowl filled with simple, clean, and healthy food. The term seems to have first appeared in 2013 and has become increasingly popular, particularly in vegan and health food communities.
This Buddha bowl is my go-to dish when I want a filling, nutritious meal. It' so versatile, you can mix and match with any vegetables you have at hand!
Ingredients
- 1 cups Quinoa
- 2 pieces Carrots
- 1 pieces Zucchini
- 1 pieces Bell Pepper
- 2 teaspoons Olive Oil
- 1 teaspoons Salt
- 1 teaspoons Black Pepper
- 1 pieces Lemon
- 1 pieces Avocado
Instructions
- Preheat the oven to 200 degrees Celsius.
- Rinse the quinoa under cold water until the water runs clear. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, reduce to a simmer, cover and cook until the quinoa is tender and the water has been absorbed, about 15 minutes.
- While the quinoa is cooking, chop the carrots, zucchini, and bell pepper into bite-sized pieces. Toss them in olive oil, salt, and black pepper, then spread them out on a baking sheet.
- Roast the vegetables in the preheated oven for about 20 minutes, until they are tender and lightly browned.
- Divide the cooked quinoa between two bowls. Top with the roasted vegetables, slices of fresh avocado, and a squeeze of fresh lemon juice. Enjoy!