Introduction

This Roasted Beet & Sweet Potato Buddha Bowl with Quinoa is a nutrient-dense, plant-based dish perfect for clean eating. Buddha bowls are known for their colorful and balanced ingredients, and this one is no exception. With earthy roasted beets, caramelized sweet potatoes, fluffy quinoa, and a crunchy topping of toasted pecan “parmesan”, every bite offers a delightful contrast of flavors and textures. Dried cranberries provide a pop of sweetness, making this bowl a satisfying meal for lunch or dinner. It’s wholesome, filling, and beautifully plated—perfect for anyone following a vegan or gluten-free lifestyle.

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Ingredients

Roasted Vegetables:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika

Quinoa:

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

Vegan Pecan Parmesan:

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

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Bowl Assembly:

• 2 cups baby spinach or arugula
• 1 avocado, sliced
• ¼ cup dried cranberries
• 2 tbsp toasted pecan parmesan (from above)

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Preparation

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the diced beets and sweet potatoes on separate sections of a lined baking sheet (to prevent the beets from staining).
3. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly.
4. Roast for 30-35 minutes, flipping halfway through, until the vegetables are fork-tender and slightly caramelized.

Step 2: Cook the Quinoa

1. In a medium saucepan, combine quinoa, water or broth, and salt.
2. Bring to a boil, then reduce heat to low and cover. Simmer for 15-18 minutes until the water is absorbed and the quinoa is fluffy.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 3: Make the Vegan Pecan Parmesan

1. In a dry skillet, toast the pecans over medium heat for 3-4 minutes, stirring often, until fragrant.
2. Transfer the toasted pecans to a food processor. Add nutritional yeast, garlic powder, and salt.
3. Pulse until the mixture resembles coarse crumbs. Set aside.

Step 4: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
2. Adjust seasoning to taste.

Step 5: Assemble the Buddha Bowls

1. Start with a base of baby spinach or arugula in each bowl.
2. Add scoops of quinoa, roasted beets, and sweet potatoes.
3. Place sliced avocado on top and sprinkle with dried cranberries.
4. Drizzle the prepared dressing over the bowl.
5. Finish with a generous topping of toasted pecan parmesan for a nutty, savory crunch.

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COOKING Note

• If preparing ahead of time, store the dressing separately and drizzle it just before serving to keep the ingredients fresh.
• For a deeper flavor, marinate the roasted beets in a splash of balsamic vinegar after roasting.
• To save time, roast the beets and sweet potatoes in advance—they store well in the fridge for up to 4 days.

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Serving Suggestions

• Pair with a light herbal tea or lemon water for a refreshing drink.
• For extra protein, add a handful of roasted chickpeas or a drizzle of tahini.
• Create a “bowl bar” with additional toppings like sunflower seeds, pumpkin seeds, or pomegranate arils.

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Tips

• Use tri-color quinoa for extra visual appeal.
• If pecans aren’t available, swap them for walnuts or almonds in the vegan parmesan.
• Add microgreens or pickled onions to elevate the flavors even further.
• To make the bowl oil-free, roast the vegetables with a bit of broth and skip the oil in the dressing.
• Store leftover pecan parmesan in an airtight container for up to 2 weeks—it’s great on salads or pasta!

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Prep Time:

15 minutes

Cooking Time:

35 minutes

Total Time:

50 minutes

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Nutritional Information (Per Serving)

Calories: 420
Protein: 12 g
Sodium: 400 mg

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Conclusion

The Roasted Beet & Sweet Potato Buddha Bowl with Quinoa and Vegan Parmesan is not only visually stunning but also packed with nutrients. This bowl offers a perfect blend of hearty roasted vegetables, fluffy quinoa, and crunchy vegan pecan parmesan. The sweetness from dried cranberries and the zesty dressing tie everything together beautifully. It’s a great choice for meal preppers, vegans, or anyone looking for a healthy, balanced meal that doesn’t compromise on flavor.

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