Topping: Toasted pecan “parmesan” and dried cranberries

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Introduction

This Roasted Beet & Sweet Potato Buddha Bowl with Quinoa and Vegan Parmesan is a hearty, nutritious, and beautifully colorful dish that’s packed with vibrant flavors and wholesome ingredients. Buddha bowls are known for their balance of grains, proteins, and vegetables, and this version delivers with roasted root veggies, fluffy quinoa, and a delicious toasted pecan “parmesan.” The tangy sweetness of dried cranberries rounds out the flavors, creating a perfect balance between sweet, savory, and nutty.

Ideal for meal prep or a quick dinner, this plant-based Buddha bowl offers a range of textures and nutrients, including fiber, antioxidants, and plant-based protein. It’s gluten-free, vegan, and incredibly satisfying.

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Ingredients

For the Roasted Vegetables:

• 2 medium beets, peeled and cubed
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ¼ tsp salt

For the Toasted Pecan “Parmesan”:

• ½ cup toasted pecans
• 2 tbsp nutritional yeast
• ¼ tsp garlic powder
• ¼ tsp salt

Additional Toppings:

• ¼ cup dried cranberries
• 1 handful baby spinach or arugula
• 1 avocado, sliced
• Fresh parsley or microgreens for garnish

Dressing (Optional):

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

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Preparation

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes and sweet potato pieces with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, rinse the quinoa under cold water to remove its natural bitterness.
2. In a medium pot, combine the quinoa, water (or vegetable broth), and salt.
3. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed.
4. Fluff with a fork and set aside.

Step 3: Prepare the Toasted Pecan “Parmesan”

1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden.
2. In a food processor or blender, pulse the toasted pecans with nutritional yeast, garlic powder, and salt until the mixture resembles coarse crumbs. Be careful not to over-process to avoid turning it into nut butter.

Step 4: Assemble the Buddha Bowls

1. Divide the quinoa evenly between bowls as the base.
2. Add the roasted beets and sweet potatoes on top of the quinoa.
3. Add a handful of baby spinach or arugula to each bowl.
4. Top with avocado slices and a sprinkle of dried cranberries.
5. Generously sprinkle the bowls with the toasted pecan “parmesan”.

Step 5: Add the Dressing (Optional)

1. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Drizzle the dressing over the Buddha bowls just before serving.

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Cooking Notes

• Storage Tips: Store components (roasted veggies, quinoa, and pecan parmesan) separately in the fridge. Assemble bowls when ready to eat.
• Reheating: Reheat the roasted vegetables and quinoa gently in the microwave or oven.
• Make it nut-free: Substitute toasted sunflower seeds or pumpkin seeds for pecans.
• Customize the greens: Swap out baby spinach with kale, arugula, or mixed greens for variety.

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Serving Suggestions

• For an extra pop of flavor, top with pickled red onions or drizzle with balsamic glaze.
• This Buddha bowl pairs wonderfully with a side of hummus or crispy chickpeas.
• Serve with a glass of sparkling water with lemon for a light and refreshing meal experience.

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Tips

• Use pre-cooked quinoa: To save time, use pre-cooked quinoa or make it ahead and store it in the fridge for up to 5 days.
• Roast in batches: If your baking sheet is overcrowded, roast the vegetables in two batches to ensure even caramelization.
• Make the pecan parmesan in bulk: It stores well in an airtight container for up to a week, making it a handy topping for salads or pasta.

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Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

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Nutritional Information (Per Serving)

• Calories: 480
• Protein: 12g
• Sodium: 350mg
• Fat: 22g
• Carbohydrates: 55g
• Fiber: 10g

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Conclusion

This Roasted Beet & Sweet Potato Buddha Bowl with Quinoa and Vegan Parmesan is the perfect combination of earthy, sweet, and nutty flavors. The roasted beets and sweet potatoes bring warmth and depth to the dish, while the quinoa provides a light, fluffy base. The toasted pecan “parmesan” offers a savory crunch that complements the tangy sweetness of the dried cranberries. Whether you’re looking for a quick weeknight dinner or a nourishing meal-prep option, this Buddha bowl is both delicious and satisfying.

With its vibrant colors, nutrient-dense ingredients, and incredible textures, this dish is a healthy yet indulgent way to enjoy plant-based eating.

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