This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!
For Buddha Bowl:
- 4 cups cooked quinoa
- 2 cans black beans, rinsed
- 4 cups cubed sweet potato
- 3 peppers, any color, sliced
- 2 cups asparagus, chopped into 2” pieces
- 1 large sweet onion, sliced
- 1 Tbs. Garlic Olive Oil
- Cilantro for garnish
For Cilantro Dressing:
- 1/2 cup fresh cilantro leaves
- 1/2 cup Premium Extra Virgin Olive Oil
- 2-3 Tbs. Traditional Balsamic Vinegar
- 1-2 cloves garlic, minced
- Juice of 1-2 limes (to taste)
- Preheat oven to 450°
- Mist or toss all vegetables, separately, in olive oil.
- Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
- Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
- Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
- While vegetables are roasting, prepare dressing. Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
- For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.
- Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top. Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
- Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
- This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!
Makes 4 servings