Mexican Buddha Bowl with Roasted Vegetables
Enjoy this vegetarian Mexican Buddha bowl of perfectly roasted cumin scented butternut squash and sweet potatoes over wholesome cilantro lime quinoa topped with cotija cheese and avocado!
Servings 4 servings
- 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.
Calories: 450kcal | Carbohydrates: 66g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 1111mg | Potassium: 1328mg | Fiber: 11g | Sugar: 9g | Vitamin A: 25000IU | Vitamin C: 49.5mg | Calcium: 281mg | Iron: 4.6mg