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Buddha bowls have taken the culinary world by storm, becoming a staple in healthy eating. These vibrant, nourishing meals in a bowl combine an array of ingredients, making them both visually appealing and satisfying. The concept behind Buddha bowls is simple yet powerful: they bring together grains, colorful vegetables, proteins, and flavorful sauces to create a balanced meal that nourishes the body and pleases the palate. Among the myriad of options available, the Sweet Chili Roasted Veggie Buddha Bowl stands out as a delicious and nutritious choice that is perfect for any meal of the day.

Sweet Chili Roasted Veggie Buddha Bowl

Discover the vibrant world of Buddha bowls with this Sweet Chili Roasted Veggie Buddha Bowl recipe. This colorful, wholesome meal combines roasted sweet potatoes, protein-rich quinoa, and a mix of fresh veggies, all drizzled with a flavorful sweet chili sauce. Perfect for any dietary preference, this dish is not only visually appealing but also packed with nutrients. Elevate your healthy dining experience and indulge in the delicious flavors of this nourishing bowl!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 red bell pepper, diced

1 zucchini, sliced

1 cup broccoli florets

1 cup snap peas

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup sweet chili sauce

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon fresh lime juice

1/4 cup fresh cilantro, chopped

1 avocado, sliced (for topping)

2 tablespoons sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      Prepare the Veggies: On a large baking sheet, toss the diced sweet potato, red bell pepper, zucchini, broccoli, and snap peas with olive oil, salt, and pepper, ensuring everything is evenly coated.

        Roast the Vegetables: Spread the veggies in an even layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, tossing halfway through for even cooking.

          Make the Sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, and lime juice. Set aside.

            Assemble the Buddha Bowl: In serving bowls, add a scoop of quinoa followed by a generous portion of the roasted vegetables. Drizzle the sweet chili sauce over the top.

              Garnish & Serve: Top each bowl with sliced avocado, fresh cilantro, and a sprinkle of sesame seeds. Serve warm and enjoy your delicious Sweet Chili Roasted Veggie Buddha Bowl!

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