This Mexican Buddha Bowl is nourishing, healthy, hearty and super tasty. Packed with roasted veggies and cilantro lime quinoa. The perfect lunch or dinner any time of the year!
A Buddha Bowl is defined by the urban dictionary as a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. So with that knowledge, I packed mine full of hearty veggie goodness, healthy, gluten free and protein packed quinoa and I infused it with familiar flavors like cumin, cilantro and lime. Simple, nutritious, delicious and with a Mexican flair! Yum!
Mexican Buddha Bowl of Cumin Scented Roasted Vegetables and Fluffy Cilantro Lime Quinoa
I wanted to keep the ingredients to a minimum and the process as simple as possible. Roasted vegetables, quinoa and a couple of toppings. Must have toppings!
I roasted butternut squash, sweet potatoes and red onions. Roasting helps keep the nutrients in your vegetables. This cooking method draws out the natural sweetness of the vegetable so you end up with a tender, flavor concentrated and caramelized piece of goodness. This is truly my favorite way to cook veggies!
Then there’s the quinoa! Did you know most quinoa come from Peru?
Quinoa is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. It’s nutritious, gluten free, full of vitamins and minerals ~ a very filling super food!
I usually cook my quinoa in broth instead of water just to impart more flavor. You can use vegetable broth to keep it vegetarian or use homemade chicken stock.
To top it all off, I added some crumbly cotija cheese and avocado. Feel free to squeeze some extra lime juice on top (I did) and enjoy!
- If you cannot find cotija cheese, use queso fresco or Feta Cheese.
- Here’s another healthy bowl for you Quinoa Bowl with Turmeric Tahini Sauce
- Would you like to add some protein to this Mexican Buddha Bowl? Try these out!
Tequila Lime Chicken
Lemon and Herb Roasted Chicken
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Mexican Buddha Bowl with Roasted Vegetables
- 1 small butternut squash peeled and seeded
- 1 -2 sweet potatoes peeled
- 1 small red onion
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 1/2 teaspoon olive oil or butter
- 2 cups vegetable broth or chicken broth
- ½ teaspoon salt
- 1 lime, juiced
- 1 - 2 tablespoons chopped cilantro
- 4 ounces cotija cheese, crumbled
- 1 -2 avocado, peeled and sliced or chopped
For the Roasted Vegetables:
- Preheat the oven to 400 degrees Fahrenheit
- Cut the butternut squash and sweet potatoes into 1 to 11/4 inch cubes. Chop the onion into medium size chunks. Your vegetables will shrink while roasting so don’t cut them too small.
- Place the vegetables in a single layer on a sheet pan. Add the oil, ground cumin,salt and pepper. Toss well. Bake for 30 – 40 minutes or until tender turning once throughout the cooking time.
For the Quinoa:
- Place the quinoa into a fine-mesh strainer and rinse with cold water. Drain well.
- In a pot over medium heat, heat the oil or butter and toast the quinoa for about 2 minutes, stirring frequently. Add the broth and salt and bring to a boil. Lower the heat and cook on the lowest setting, covered for about 15 minutes.
- Remove the lid and fluff with a fork. If there’s still liquid in the pot or the quinoa is not tender, cover and cook for another 5 minutes.
- Quinoa is done when the germ pops (you will see little spirals)
- Remove from the heat. Add the lime juice and chopped cilantro and mix gently to combine.
To assemble the bowls:
- In a serving bowl place the cilantro lime quinoa and the roasted vegetables. Top with cotija cheese and avocado. Add more lime juice and chopped cilantro to taste.