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In the realm of healthy eating, Buddha bowls have emerged as a vibrant and nourishing option that captures the essence of balanced nutrition. These bowls, typically filled with a variety of ingredients, allow for endless customization, making them a go-to choice for those seeking both convenience and health benefits. Among the many variations, the Sweet Chili Roasted Veggie Buddha Bowl stands out as a comforting yet nutritious meal that appeals to both the eyes and the palate. This recipe celebrates the dynamic interplay of flavors and textures, combining the earthy goodness of roasted vegetables with the hearty texture of quinoa, all drizzled with a sweet chili sauce that adds a delightful kick.

Sweet Chili Roasted Veggie Buddha Bowl

Discover the vibrant flavors of the Sweet Chili Roasted Veggie Buddha Bowl, a wholesome and customizable meal perfect for any dietary preference. This colorful dish combines roasted seasonal vegetables, fluffy quinoa, and a zesty sweet chili sauce that packs a delightful flavor punch. Rich in nutrients and easy to prepare, this bowl is a feast for both the eyes and the palate. Enjoy the perfect blend of health and taste in every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

2 medium sweet potatoes, peeled and diced

1 bell pepper (any color), sliced

1 zucchini, sliced

1 red onion, cut into wedges

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/4 cup sweet chili sauce

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1/4 cup sesame seeds (optional)

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

      Prepare the Vegetables: In a large bowl, toss the sweet potatoes, bell pepper, zucchini, red onion, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

        Roast the Veggies: Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even roasting.

          Add the Sweet Chili Sauce: Drizzle the sweet chili sauce over the roasted veggies during the last 5 minutes of roasting. Mix gently to coat.

            Assemble the Buddha Bowl: In a serving bowl, start with a generous scoop of quinoa as the base. Top with the roasted veggies, slices of avocado, and garnish with chopped cilantro and sesame seeds if using.

              Serve: Enjoy warm, either as a meal prep or a delightful lunch or dinner!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings