Vegetable Buddha Bowl
This is the perfect dish to get rid of all your spare veggies at the end of the week. Chop them up, throw them on a baking sheet, and boil some quinoa, and within minutes you have a hearty, healthy meal. Feel free to add a protein to this dish. We recommend Tofu or Chicken. This recipe will make enough for leftovers the next day!
Ingredients
2 Sweet Potatoes
1 c. Quinoa
2 c. Water
1/2 head of Broccoli
1 tsp. Chili Flakes (Optional)
1/4 c. Balsamic Vinegar
1 tbsp. Honey
Instructions
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
In a saucepan, bring quinoa and water to a boil on high heat. Lower temperature to a simmer and cover the pot for about 15 minutes or until the quinoa is fluffy and the water is evaporated. Set Aside.
Dice the sweet potato in cubes (the larger the cube, the longer it may need to bake). In a separate bowl, chop broccoli (frozen, whole, fresh) in florets. Drizzle olive oil, salt, pepper, chili flakes, and paprika to taste on both the sweet potato and the broccoli, and toss with hands.
Lay the sweet potatoes cubes flat on the baking sheet and bake for about 20-25 minutes. 15 minutes before they are done, add marinated broccoli florets to the same baking sheet and continue baking for the remainder of time. (**I added red onions in this step because I had extra laying around)
While baking, prepare a saucepan on medium heat. Add balsamic vinegar and honey. Bring to a simmer. It should be a glaze-like consistency when done.
Put everything together by scooping about 1/2 c. of cooked quinoa in a bowl, adding a serving of sweet potato and broccoli, and topping it off with the balsamic glaze. Feel free to add a protein here as well.