Print

Vegan Buddha Bowl With Turmeric Infused Roasted Potatoes And Quinoa

A cozy buddha bowl filled with roasted turmeric potatoes, quinoa, and pico de gallo… finished off with a delicious tahini herb sauce.

Ingredients

Scale
  • 12 cups cooked quinoa (read this post if you want to learn how to make the best quinoa!)
  • 7 to 8 small gold potatoes (700g) (washed and cubed, no need to peel) – makes about 4 cups.
  • 1/4 cup of vegetable broth (50g)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon of turmeric powder
  • 1/4 teaspoon of Himalayan salt
  • dash of black pepper

for pico de gallo: 

  • 1 to 2 red tomatoes, diced
  • 1/2 red onion chopped
  • a handful of cilantro, chopped
  • the juice of one lime

optional dressing on top: 

Instructions

  1. Preheat oven to 425F. Wash and dice potatoes and place them in a large mixing bowl. Add vegetable broth, dried parsley, turmeric powder, salt, and pepper to mixing bowl and combine until all potatoes are evenly coated. Transfer to a baking dish lined with parchment paper and bake for 40 minutes. Around the halfway mark, move the potatoes around and drizzle a bit more veg broth if potatoes are looking a bit dry.
  2. Prepare quinoa, if not already prepared, by combining 1 cup dried quinoa with 1 and 1/4 cup of water. Bring to a boil, reduce heat and cover. Cook for 10 to 15 minutes until quinoa is mostly dry and fluffy. For an in-depth article on how to cook the best quinoa read this post (there’s a video too).
  3. Prepare the pico de gallo by roughly chopping up red tomatoes, red onions, and cilantro. Transfer to a small bowl, add a the juice of one lime, and combine. (you can also add minced garlic and avocado chunks to your pico de gallo).
  4. Prepare your bowl. Add around 1 cup pico de gallo, 1 cup cooked quinoa, and 1 cup roasted turmeric potatoes to the bowl. Sprinkle a bit more salt if desired and drizzle some oil free tahini herb dressing on top.  Enjoy!

Notes

  • This is a very flexible recipe. Feel free to use wild rice or brown rice instead of quinoa. And definitely mix and match veggies if you have different ones in the fridge. The real star of the bowl is the roasted turmeric potatoes so definitely don’t skip those. 😛
  • The amount of potatoes listed in this recipe makes about 4 cups of roasted potatoes. I like having this large amount because I can use the left overs as meal prep for the week but if you are only doing this for yourself and no meal prepping in mind then you may want to roast less potatoes.

Keywords: roasted potatoes, vegan, plantbased, oil free, buddha bowls, veggie bowls,

Scroll To Top