This nourishing Buddha bowl combines nature's best sources of magnesium in one satisfying meal. Packed with quinoa, spinach, black beans, pumpkin seeds, and more, this bowl delivers about 80% of your daily magnesium needs! Plus, it's topped with a creamy tahini-miso dressing that makes everything taste amazing.
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Base:
- 2 cups quinoa
- 1 bunch spinach
- 2 cups black beans, cooked
- 1 avocado, sliced
Toppings:
- ½ cup pumpkin seeds
- ½ cup almonds, sliced
- 2 tablespoons chia seeds
- 1 cup roasted sweet potato chunks
- 1 cup sautéed mushrooms
Tahini-Miso Dressing:
- 3 tablespoons tahini
- 1 tablespoon white miso
- 1 tablespoon date paste
- 1 tablespoon lemon juice
- Water to thin
- Pinch of sea salt
Instructions:
1. Rinse 2 cups of quinoa thoroughly and cook according to package instructions (typically with 4 cups water for 15-20 minutes until fluffy).
2. Cube sweet potatoes, toss with olive oil, sea salt, and optional herbs (rosemary works well). Spread on baking sheet and roast at 400°F (200°C) for 25-30 minutes until golden and tender.
3. Heat olive oil in a pan over medium heat, add sliced mushrooms and minced garlic. Cook for 8-10 minutes until golden brown and fragrant.
4. Wash and dry spinach, slice avocado, and measure out seeds and nuts.
5. In a small bowl, whisk together tahini, miso, date paste, and lemon juice. Gradually add water until you reach the desired consistency—season with salt to taste.
6. To assemble the bowls, start with a base of quinoa. Arrange spinach, beans, sweet potatoes, and mushrooms in sections. Top with avocado slices, sprinkle with seeds and nuts. Drizzle generously with dressing and serve immediately.
Nutritional Info (per serving):
- Calories: 550
- Protein: 20g
- Healthy Fats: 28g
- Carbs: 62g
- Fiber: 15g
- Magnesium: 325mg (approximately 80% RDA)
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