Rainbow Buddha Bowl Recipe
This Buddha bowl is the perfect way to add a little more color to your diet. You will love the creamy avocado dressing!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: buddha bowl, Salad, Vegetarian
Servings: 4
Calories: 549kcal
Author: Kelsey Crist
- 1 red pepper chopped
- 1 sweet potato peeled and chopped
- 1 yellow summer squash chopped
- 1 cup broccoli florets or broccolini
- 1 cup purple cauliflower florets
- 2 tablespoons olive oil
- salt and pepper
- garlic powder to taste optional
- 4 cups "Spring Mix" lettuce
- 2 cups quinoa cooked, or any grain of your choosing
For the Creamy Avocado Dressing
- 1 avocado
- ¼ cup sour cream or Greek yogurt (use dairy free Greek yogurt if making vegan)
- 1 teaspoon minced garlic
- ¼ cup cilantro leaves
- juice from one lime
- water for thinning the dressing if needed
- salt and pepper
Toss the chopped vegetables with olive oil, salt, pepper, and garlic powder. Place on a baking sheet and roast at 450 for 20-30 minutes.
To assemble the bowls, start with the quinoa, then add the lettuce. Top with roasted vegetables and dressing. This recipe makes four bowls.
Serving: 4g | Calories: 549kcal | Carbohydrates: 78g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 1345mg | Fiber: 13g | Sugar: 6g | Vitamin A: 9795IU | Vitamin C: 95mg | Calcium: 110mg | Iron: 5mg