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In recent years, Buddha bowls have gained immense popularity among health enthusiasts and food lovers alike. These vibrant, nourishing meals are not only visually appealing but also packed with essential nutrients, making them an ideal choice for those looking to maintain a balanced diet. A Buddha bowl typically features a variety of ingredients, including grains, proteins, and an assortment of vegetables, all artfully arranged in a single bowl. One standout version of this dish is the Sweet Chili Roasted Veggie Buddha Bowl, which combines a medley of roasted vegetables with a delightful sweet chili sauce, creating a colorful and nutritious option that tantalizes the taste buds.

Sweet Chili Roasted Veggie Buddha Bowl

Explore the vibrant world of Buddha bowls with this delicious Sweet Chili Roasted Veggie Buddha Bowl recipe! Packed with a colorful mix of roasted veggies like zucchini and sweet potatoes, combined with quinoa and a flavorful sweet chili sauce, this dish is as nutritious as it is visually stunning. Perfect for meal prepping, you can customize it to your taste by adding fresh toppings. This bowl is not only a feast for the eyes but also a healthy choice for any meal.
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, sliced into half-moons

1 red bell pepper, diced

1 cup broccoli florets

1 cup cauliflower florets

1 cup sweet potato, cubed

2 tablespoons olive oil

2 tablespoons sweet chili sauce

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

For the Bowl:

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 avocado, sliced

½ cup cherry tomatoes, halved

½ cup red cabbage, shredded

¼ cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon sesame seeds (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 425°F (220°C).

      Prepare the Veggies:

        In a large mixing bowl, combine the zucchini, red bell pepper, broccoli, cauliflower, and sweet potato. Drizzle with olive oil, sweet chili sauce, garlic powder, smoked paprika, and season with salt and pepper. Toss until all veggies are well coated.

          Roast the Veggies:

            Spread the veggies in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir halfway through to ensure even roasting.

              Cook the Quinoa:

                While the veggies are roasting, cook the quinoa. In a medium saucepan, bring vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

                  Build the Bowl:

                    In serving bowls, layer the cooked quinoa as the base. Top with the roasted veggies. Add slices of avocado, halved cherry tomatoes, and shredded red cabbage.

                      Garnish:

                        Drizzle with lime juice, sprinkle with chopped cilantro and sesame seeds if using. Serve immediately and enjoy the vibrant flavors!

                          Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4