Craving a meal that's not just delicious, but also a feast for your eyes and a boost for your health? Look no further than this vibrant Buddha Bowl with Spring Vegetables! Packed with fresh, seasonal ingredients and bursting with flavor, this recipe transforms simple vegetables and quinoa into a restaurant-worthy dish that you can easily create in your own kitchen. Whether you're a health-conscious foodie or just looking to add some excitement to your meal routine, this Buddha Bowl promises to tantalize your taste buds and nourish your body with every colorful bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 2 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup asparagus, chopped
- 1 cup snap peas
- 1 cup radishes, sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons tahini
- 1 lemon, juiced
Instructions
- Prepare the quinoa according to package instructions. Typically, rinse 1/2 cup dry quinoa and combine with 1 cup water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, wash and prepare the vegetables. Trim the woody ends of asparagus and chop into 1-inch pieces. Slice radishes thinly. Trim snap peas and cut into bite-sized pieces.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and snap peas, sautéing for 3-4 minutes until bright green and slightly tender but still crisp.
- Season the sautéed vegetables with salt and pepper. Remove from heat and set aside.
- In a small bowl, whisk together tahini, remaining olive oil, lemon juice, salt, and pepper to create a creamy dressing.
- Slice the avocado into thin wedges.
- Assemble the Buddha bowl: Divide the cooked quinoa between two serving bowls. Arrange sautéed vegetables, sliced radishes, and avocado on top of the quinoa.
- Drizzle the tahini dressing over the bowl, ensuring even coverage.
- Serve immediately, garnishing with additional salt and pepper if desired.
Tips
- Quinoa Perfection: Rinse your quinoa thoroughly before cooking to remove any bitter coating and ensure a fluffy, light texture.
- Vegetable Crispness: The key to amazing Buddha bowls is maintaining the vegetables' vibrant color and crisp texture. Sauté quickly over high heat and remove from pan while still bright and slightly tender.
- Dressing Hack: Make your tahini dressing ahead of time and store in the refrigerator. It can last up to 5 days and will save you preparation time.
- Customize Your Bowl: Feel free to swap vegetables based on seasonal availability or personal preference. This recipe is incredibly flexible!
- Meal Prep Friendly: Cook quinoa and chop vegetables in advance to make assembly quick and easy during busy weekdays.
- Temperature Matters: Serve the bowl slightly warm or at room temperature to maximize flavor and texture combinations.
- Extra Protein: If desired, add grilled tofu, chickpeas, or a soft-boiled egg to make the bowl more substantial.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 24g
Saturated Fat: g
Cholesterol: 0mg
