What’s as good as a protein-packed superfood bowl of yummy?whole ingredients? Very little! That’s why we like tinkering with buddha bowls. They make great pre-made lunches, because you can prep them far beforehand! Plus, they’re as delicious as it is powerful, and this Roasted Vegetable Quinoa?Buddha Bowl is no exception.?Quinoa can the actual, so that you know it’s healthy for you.

Simply roast the vegetables ?in the oven and garnish with avocado, almonds, parsley, including a balsamic vinegar and honey drizzle. It will only take Thirty minutes. When you finally give it a try once, you’ll want to have it over and over. Luckily, you can make a giant batch of quinoa and veggies, then make this recipe for lunch through the week before you know it at all!

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red onion, diced large
• 1 red pepper, diced large
• 2 cups garbanzo beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Pepper
• 1 cup dark balsamic vinegar
• 1 tablespoon honey
• 2 cups cooked quinoa
• 4 cups raw spinach
• 2 small avocado, peeled, pitted, and diced large
• 2 tablespoons minced fresh parsley
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 400 degrees.
2. Toss the broccoli, cauliflower, onion, red pepper, and garbanzo beans with the extra virgin olive oil, salt, and pepper. Make sure you fully coat the vegetables in oil. Spread in a even layer on the large baking sheet. Bake 15-20 minutes, just until vegetables begin to char.
3. In a tiny sauce pan, bring vinegar and honey to the boil stirring frequently. Reduce towards a simmer, keep cook through to the vinegar has reduced by half, or about 1/2 cup. Remove from heat and funky.
4. Place quinoa in the bottom of 4 serving bowls, about 1/2 cup per bowl. Into the quinoa, position the roasted vegetables , only taking about 50 % with the space inside the bowl. About 1 cup of vegetables per bowl. Placed the spinach on top of the quinoa, trying out tenacious half. Top the entire bowl with the diced avocado, about 1/3 cup per bowl. Sprinkle with parsley and almonds. Drizzle about 2 tablespoon of the balsamic vinegar and honey mixture on top. Serve and revel in!