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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.

Scale

Ingredients

for pico de gallo: 

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

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

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