Roasted Quinoa Buddha Bowl, Colorful & Keeps You Full for Hours

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• 150 grams quinoa, rinsed clean
• 300 ml water for boiling the quinoa
• 200 grams sweet potato, cut into 2 cm cubes
• 150 grams broccoli, cut into florets
• 100 grams carrot, cut into matchsticks
• 100 grams green beans, cut into 4 cm pieces
• 3 tbsp olive oil
• 2 chicken eggs
• 1 whole avocado, thinly sliced
• 80 grams cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp toasted sesame seeds, for sprinkling
• 2 tbsp tahini (sesame paste)
• 2 tbsp lemon juice
• 3 tbsp water, to thin the sauce
• 1 tsp pure honey
• 1 clove garlic, finely grated

👩‍🍳 Instructions

1. 1 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2 In a large bowl, combine the sweet potato, broccoli, carrot, and green beans. Drizzle with 2 tbsp olive oil, sprinkle with salt and black pepper, and toss until all the vegetables are evenly coated with oil.
3. 3 Arrange the vegetables in a single layer on the baking sheet, making sure they aren't crowded. Roast for 20-25 minutes, flipping once halfway through, until the sweet potato is tender when pierced and the broccoli edges are lightly browned.
4. 4 While waiting, cook the quinoa: bring 300 ml water to a boil in a small pot, add the rinsed quinoa, reduce the heat, cover the pot, and cook for 12-15 minutes until the water is fully absorbed and the quinoa looks fluffy with little sprouted tails. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
5. 5 Boil the eggs in boiling water for 6-7 minutes for a jammy soft-boiled yolk, then soak in ice water for 2 minutes before peeling and halving.
6. 6 Make the tahini sauce: mix the tahini paste, lemon juice, water, honey, and grated garlic in a small bowl. Stir until well combined and creamy and thick, adjusting the consistency by adding water little by little as needed.
7. 7 Arrange the quinoa as a base in a serving bowl, then top with the roasted vegetables, sliced avocado, cherry tomatoes, and the soft-boiled eggs.
8. 8 Drizzle with the lemon tahini sauce, sprinkle with toasted sesame seeds, and serve immediately while warm.

💡 Tips

📊 Nutrition Facts / serving

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