Fried quail eggs in bowl on avocado and rice
Lunch / Dinner

Roasted Veggie Buddha Bowl With Quail Eggs

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 4 people
You’re going to love our take on the healthy and balanced Buddha bowl.

Rice, veggies, homemade tzatziki, loads of roasted (and raw veggies) and of course, fried quail eggs combine for a nutritious but oh-so-filling meal.

Ingredients

    Bowls

    • 1 cup brown rice

    • 2 cups water

    • 2 tsp salt

    • 2 green zucchinis, chopped

    • 1 sweet potato, peeled and cut into 1/2 inch cubes

    • 1 cup cherry tomatoes, sliced in half

    • 1 medium eggplant, cut into cubes

    • 4 tbsp olive oil

    • 1 tbsp salt 

    • 1/2 tbsp pepper

    • 2 tsp dried parsley 

    • 1 tbsp paprika

    • 1/2 tbsp butter

    • 8 quail eggs, cracked into a bowl

    • 1 avocado, sliced

    Tzatziki

    • 1/4 English cucumber

    • 3/4 cup Greek yogurt

    • 1/4 cup chopped dill, extra for garnish

    • 1/2 tbsp white wine vinegar

    • 1/2 tsp salt 

    • 1/4 tsp dried mint

Instructions

1.

Preheat oven to 400°F.

2.

In a pot, stir in rice, water and salt.

3.

Over medium heat, bring to a boil.

4.

Turn off heat immediately, cover and let sit while preparing the veggies and tzatziki dressing.

5.

In a large bowl, combine cubed veggies and mix in olive oil, salt, pepper, dried parsley and paprika.

6.

Place veggies on a lined tray, evenly spread out and roast in the oven for about 20 minutes or until veggies are all tender.

7.

While the veggies are roasting, make tzatziki.

8.

Grate cucumber into a bowl.

9.

Using a cloth, squeeze out as much excess water from cucumber as you can and then place it in a bowl.

10.

Add Greek yogurt, dill, white wine vinegar, salt, dried mint and mix. 

11.

To assemble bowls, place a 1/4 cup of cooked rice in each bowl.

12.

Evenly divide roasted veggies between bowls.

13.

Slice avocado and divide between bowls.

14.

Over medium heat, melt butter in a pan.

15.

Once hot, gently place quail eggs in pan and cook sunny-side up.

16.

Immediately place on prepared bowls.

17.

Place a dollop of tzatziki over each bowl and garnish with dill.

18.

Enjoy!

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