Rainbow Buddha Bowls for Kids
A colorful and nutritious meal perfect for kids, combining roasted and fresh vegetables with quinoa and a creamy avocado dressing.
Ingredients
Vegetables
- 1 large sweet potato (peeled and cubed)
- 1 stalk broccoli (cut into florets)
- 1 medium bell pepper, yellow (chopped)
- 1 medium cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup chopped red cabbage
- 1 cup quinoa, uncooked
- 2 cup water
- 1/4 cup sunflower seeds
- 1 can drained chickpeas (garbanzo beans), canned
- 1/2 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon salt
- 1 medium avocado (pitted)
- 1 tablespoon lemon juice
- 2 clove garlic (minced)
- 2 tablespoon Parmesan cheese, grated
- 1/4 cup water
Instructions
- Preheat oven to 425°F (220°C).
- Chop sweet potato and broccoli, toss with 1 tsp olive oil, salt, and pepper; roast for 25 minutes.
- Cook quinoa in 2 cups water until tender.
- Blend avocado, lemon juice, garlic, Parmesan, and water until smooth for dressing.
- Chop cucumber, pepper, cabbage, and tomatoes. Assemble bowls with quinoa, roasted veggies, fresh veggies, dressing, and sunflower seeds.
Notes
Feel free to customize with your child's favorite veggies or toppings.