Fuel your body with deliciousness: Try our quinoa and roasted vegetable Buddha bowl recipe today!

This Buddha bowl is packed with healthy ingredients like quinoa, sweet potatoes, broccoli, and avocado. It's also gluten-free, making it a great option for people with dietary restrictions. 

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 tablespoons olive oil
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 small head of broccoli, chopped into florets
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 avocado, sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon honey
• 1/4 cup water

Instructions:

• Preheat the oven to 425°F (220°C).
• In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
• While the quinoa is cooking, toss the sweet potato, red bell pepper, and broccoli with olive oil, honey, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
• Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
• In a small bowl, whisk together the tahini, lemon juice, honey, and water to make the dressing.
• To assemble the bowls, divide the cooked quinoa between 2 bowls. Top each with the roasted vegetables, sliced avocado, and chopped cilantro. Drizzle the tahini dressing over the top of each bowl.
• Serve immediately.

Enjoy!