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In recent years, the concept of Buddha bowls has surged in popularity as more people embrace healthy eating. These nourishing bowls, filled with a colorful array of ingredients, represent a balanced approach to nutrition—combining whole grains, fresh vegetables, and flavorful sauces to create a meal that is as satisfying as it is visually appealing. The Sweet Chili Roasted Veggie Buddha Bowl stands out among the myriad of Buddha bowl variations, offering a delightful combination of sweet, savory, and spicy elements that tantalize the taste buds.

Sweet Chili Roasted Veggie Buddha Bowl

Discover the vibrant and nutritious Sweet Chili Roasted Veggie Buddha Bowl, the perfect meal for healthy eating enthusiasts! Packed with roasted sweet potatoes, Brussels sprouts, bell peppers, and zucchini, this bowl offers a delightful mix of sweet, savory, and spicy flavors. Combine it with protein-rich quinoa and a homemade sweet chili sauce for an irresistible meal. This colorful dish is not only visually stunning but also customizable, allowing you to nourish your body with fresh and wholesome ingredients. Prepare it easily for a satisfying lunch or dinner that supports your well-being. Enjoy a delicious journey into healthy eating!
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Ingredients
  

For the Roasted Veggies:

1 medium sweet potato, diced

1 cup Brussels sprouts, halved

1 red bell pepper, diced

1 zucchini, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

For the Sweet Chili Sauce:

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

For Assembling the Buddha Bowl:

1 cup cooked quinoa (or brown rice)

1 cup baby spinach or kale

1/4 cup edamame, shelled (optional)

1 avocado, sliced

2 tablespoons sesame seeds

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions
 

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

    Prepare the Veggies: In a large bowl, combine the diced sweet potato, Brussels sprouts, red bell pepper, and zucchini. Drizzle with olive oil, garlic powder, salt, and pepper. Toss everything together until the veggies are well-coated.

      Roast the Veggies: Spread the seasoned veggies in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

        Make the Sweet Chili Sauce: While the veggies are roasting, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and grated ginger in a small bowl. Set aside.

          Cook the Quinoa: If not already cooked, rinse 1/2 cup quinoa under cold water. Combine quinoa with 1 cup of water in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.

            Assemble the Buddha Bowl: In each serving bowl, add a scoop of cooked quinoa, a handful of baby spinach or kale, a portion of roasted veggies, and top with edamame, avocado slices, and a drizzle of the sweet chili sauce.

              Garnish: Sprinkle with sesame seeds and fresh cilantro (if using) for extra flavor. Serve with lime wedges on the side for a zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 2-4 servings