Roasted Root Vegetable Buddha Bowl



  • 8 cups of your favorite root vegetables, chopped
  • 2 teaspoons olive oil
  • ¾ cup dried quinoa
  • 2 small avocados, sliced
  • Balsamic glaze
  • Optional toppings: red cabbage and edamame


  1. Heat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt and pepper.  Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.
  2. Add quinoa to a medium-sized pot with 1 ½ cups water, or broth. Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.
  3. Assemble bowls: Add a heaping ½ cup of quinoa, ¼ of the root vegetables, and ½ of an avocado. Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.


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