Rainbow Buddha Bowls for Kids

Buddha bowls, sometimes called macro bowls or nourish bowls, are a super healthy and delicious trend that we love! So we wanted to make a kid-friendly Buddha bowl just for you. A mix of grains, protein, and veggies (both cooked and fresh) allows your kids to have a bowl full of options to explore. Plus, these Buddha bowls help you eat the rainbow!

Course Main Course

Cuisine American

Keyword Rainbow Buddha Bowls for Kids

Prep Time 15

Cook Time 30

Servings

Calories 257kcal

Ingredients

1 large sweet potato
1 stalk broccoli
1 teaspoon olive oil
1 medium bell pepper, yellow
1 medium cucumber
1 cup cherry tomatoes
1 cup chopped cabbage, red
1 cup quinoa, uncooked
2 cup water
1/4 cup sunflower seeds

Roasted Chickpeas

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

Dressing

1 medium avocado
1 tablespoon lemon juice
2 clove garlic
2 tablespoon Parmesan cheese, grated
1/4 cup water

Instructions

Preheat oven to 425* F.
Rinse and drain chickpeas. Set aside chickpeas to dry.
Chop sweet potato into 1/2 inch cubes and broccoli into small florets. Toss onto a large baking sheet with 1 teaspoon of olive oil and sprinkle with a little salt and pepper.
Toss chickpeas with 1/2 teaspoon of olive oil, paprika, oregano, garlic powder, and salt. Pour onto the baking sheet alongside the broccoli and sweet potato. Bake for 25 minutes, stirring halfway through, until veggies are softened to liking.
Meanwhile, boil quinoa with 2 cups of water according to package directions until cooked.
Make avocado dressing by combining avocado, lemon juice, garlic cloves, Parmesan and water in a food processor. Pulse until smooth.
Chop cucumber, pepper, cabbage, and cherry tomatoes into bite-sized pieces.
Assemble bowls: 1 heaping scoop quinoa topped with roasted and fresh veggies, dressed with a dollop of avocado dressing and sunflower seeds.

Nutrition