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Roasted Beet and Quinoa Buddha Bowl with toasted seeds
Nutritious Quinoa Buddha Bowl with beets, avocado, and toasted seeds

Roasted Beet & Quinoa Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
Seeds aren't just for garnish! Toasting activates their natural oils, adding a deep, nutty aroma that perfectly balances the sweetness of the beets. Designed with 'slow carbs' in mind, this bowl provides sustained energy throughout your day.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 335 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skillet (for seeds)
  • Saucepan (for quinoa)
  • Mixing bowl

Allergen Information

⚠️ Tree Nuts (Traces)

Instructions

1 ✓

Cook the quinoa in salted water according to package instructions, then let it cool. Toast the seeds in a dry skillet until fragrant.

Tip: Shake the pan continuously as seeds can burn in seconds!
2 ✓

Slice the cooked beets and avocado. Wash the arugula thoroughly.

Tip: Thinly slicing the beets makes for a more elegant presentation.
3 ✓

Whisk together the dressing: olive oil, lemon juice, salt, and pepper.

Tip: Taste it; it should be quite acidic to balance the sweetness of the beets.
4 ✓

Assemble the bowl: arrange quinoa, arugula, and vegetables. Drizzle with the dressing.

Tip: Place the arugula at the bottom so the warmth of the quinoa wilts it slightly without making it soggy.
5 ✓

Sprinkle with the toasted seeds and fresh parsley.

Recipe FAQ

Can I toast the seeds together?
Yes, sunflower and pumpkin seeds are similar in size, so they toast at about the same rate.
How long do cooked beets last?
They keep well in an airtight container in the fridge for 3-4 days, making them great for meal prep.

Ingredients

  • 1 cup Quinoa (uncooked)
  • 10.5 oz Cooked Beets (approx. 2 medium)
  • 1 whole Avocado
  • 3.5 oz Arugula (Rocket)
  • 1 oz Sunflower Seeds
  • 1 oz Pumpkin Seeds (Pepitas)
  • 2 tbsp Olive Oil
  • 1 tbsp + 1 tsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Fresh Parsley (chopped)