Mexican Buddha Bowl ~ Roasted Vegetables & Cilantro Lime Quinoa

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Butternut squash, small
  • 2 tbsp Cilantro
  • 1 Lime
  • 1 Red onion, small
  • 1 Sweet potatoes

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 4 oz Cotija cheese
  • 1/2 tsp Olive oil or butter

Found on lemonblossoms.com

Description

Directions

• Preheat the oven to 400 degrees Fahrenheit
• Cut the butternut squash and sweet potatoes into 1 to 11/4 inch cubes. Chop the onion into medium size chunks. Your vegetables will shrink while roasting so don’t cut them too small.
• Place the vegetables in a single layer on a sheet pan. Add the oil, ground cumin,salt and pepper. Toss well. Bake for 30 – 40 minutes or until tender turning once throughout the cooking time.
• Place the quinoa into a fine-mesh strainer and rinse with cold water. Drain well.
• In a pot over medium heat, heat the oil or butter and toast the quinoa for about 2 minutes, stirring frequently. Add the broth and salt and bring to a boil. Lower the heat and cook on the lowest setting, covered for about 15 minutes.
• Remove the lid and fluff with a fork. If there’s still liquid in the pot or the quinoa is not tender, cover and cook for another 5 minutes.
• Quinoa is done when the germ pops (you will see little spirals)
• Remove from the heat. Add the lime juice and chopped cilantro and mix gently to combine.
• To assemble the bowls:
• In a serving bowl place the cilantro lime quinoa and the roasted vegetables. Top with cotija cheese and avocado. Add more lime juice and chopped cilantro to taste.