Autumn Quinoa Buddha Bowl

Autumn Quinoa Buddha Bowl is a main course that serves 2. One portion of this dish contains about 38g of protein, 42g of fat, and a total of 1250 calories. For $3.96 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe is liked by 87 foodies and cooks. If you have sweet potato, Salt & Pepper, paprika, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Simply Quinoa. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. If you like this recipe, take a look at these similar recipes: Quinoa Buddha Bowl (+ a tutorial), Cozy Quinoa Buddha Bowl, and Roasted Vegetable Quinoa Buddha Bowl.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/2 cup alfalfa sprouts

2 tablespoons apple cider vinegar

2 cup broccoli florets, steamed

1/2 teaspoon cinnamon

1/2 cup dried cranberries

1 teaspoon hot sauce (optional)

2 cups raw dinosaur kale

2 tablespoons olive oil

1/2 teaspoon paprika

3 tablespoones pomegranate juice

2 cups cooked quinoa (any variety, but I used white)

Salt & pepper to taste

1 large sweet potato, peeled and diced

1/4 cup tahini

Equipment:

baking sheet

bowl

oven

whisk

Cooking instruction summary:

Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.Whisk together dressing ingredients until smooth and creamy. Set aside.Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.Drizzle dressing over top, toss together and enjoy!

 

Step by step:


1. Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn.

2. Remove from the oven and let cool while you prepare the rest of the bowl.

3. Whisk together dressing ingredients until smooth and creamy. Set aside.Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale.

4. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.

5. Drizzle dressing over top, toss together and enjoy!


Nutrition Information:

Quickview
1250k Calories
37g Protein
41g Total Fat
190g Carbs
100% Health Score
Limit These
Calories
1250k
63%

Fat
41g
64%

  Saturated Fat
5g
35%

Carbohydrates
190g
64%

  Sugar
31g
35%

Cholesterol
0.0mg
0%

Sodium
419mg
18%

Get Enough Of These
Protein
37g
76%

Vitamin A
31685IU
634%

Vitamin K
582µg
555%

Manganese
4mg
239%

Vitamin C
169mg
205%

Copper
2mg
142%

Phosphorus
1229mg
123%

Magnesium
463mg
116%

Folate
447µg
112%

Fiber
23g
93%

Vitamin B1
1mg
92%

Vitamin B6
1mg
80%

Iron
12mg
68%

Potassium
2377mg
68%

Zinc
8mg
54%

Vitamin B2
0.9mg
53%

Vitamin E
7mg
53%

Selenium
29µg
41%

Vitamin B3
6mg
35%

Vitamin B5
3mg
34%

Calcium
332mg
33%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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