RECIPE – Quinoa and Roasted Vegetable Buddha Bowl (Thyroid Healthy)

This recipe is packed with thyroid-friendly ingredients like quinoa (a great source of plant-based protein and fiber), mixed vegetables rich in essential nutrients, healthy fats from avocado, and the tahini dressing containing selenium and healthy fats from sesame seeds. It’s a nutritious and satisfying meal that supports overall well-being and thyroid health. Gluten free, dairy free and soy free as well.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups mixed vegetables (e.g., broccoli florets, bell peppers, zucchini, carrots), chopped into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• Handful of fresh spinach leaves
• 1 tablespoon pumpkin seeds (optional)
• Lemon-Tahini Dressing (see below)

Lemon-Tahini Dressing:

• 3 tablespoons tahini (sesame seed paste)
• Juice of 1 lemon
• 2 tablespoons water (adjust for desired consistency)
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
3. Toss the mixed vegetables with olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper in a large mixing bowl until evenly coated.
4. Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized. Give them a gentle toss halfway through cooking for even roasting.
5. In the meantime, prepare the Lemon-Tahini Dressing. In a small bowl, whisk together tahini, lemon juice, water, maple syrup or honey (if using), ground cumin, salt, and pepper until smooth and creamy.
6. To assemble the Buddha bowl, start by placing a generous scoop of cooked quinoa at the bottom of a bowl. Add a handful of fresh spinach leaves on one side of the quinoa.
7. Arrange the roasted vegetables on the other side of the quinoa.
8. Top with avocado slices and sprinkle with pumpkin seeds (if using).
9. Drizzle the Lemon-Tahini Dressing over the bowl, and if desired, add an extra squeeze of fresh lemon juice for brightness.
10. Enjoy your delicious and nourishing Quinoa and Roasted Vegetable Buddha Bowl!