Quinoa Buddha Bowl with Roasted Sweet Potatoes and Tahini Dressing Recipe

Introduction

This Quinoa Buddha Bowl with Sweet Potato is a vibrant, nutritious meal packed with wholesome ingredients and bold flavors. Perfect for a healthy lunch or dinner, it combines roasted sweet potatoes, fresh vegetables, and a creamy tahini dressing for a satisfying dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 2 cups baby spinach or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 large avocado, sliced
• 1/4 cup red cabbage, thinly sliced
• 2 tablespoons pumpkin seeds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water, plus more as needed
• 1 teaspoon maple syrup
• 1 small garlic clove, minced
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and golden brown.
3. Step 3: While the sweet potatoes roast, combine the rinsed quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes or until water is absorbed.
4. Step 4: Remove the quinoa from heat, keep covered, and let stand for 5 minutes. Then fluff with a fork.
5. Step 5: In a small bowl, whisk tahini, lemon juice, water, maple syrup, minced garlic, salt, and black pepper together until smooth. Add extra water if needed to reach your preferred consistency.
6. Step 6: Divide the cooked quinoa into four bowls. Arrange the roasted sweet potatoes, baby spinach or mixed greens, cherry tomatoes, cucumber, avocado slices, and red cabbage over the quinoa.
7. Step 7: Drizzle the tahini dressing generously over the bowls and sprinkle with pumpkin seeds.
8. Step 8: Serve immediately, or refrigerate components separately and assemble just before serving.

Tips & Variations

• For extra protein, add chickpeas or grilled tofu to your bowl.
• Swap pumpkin seeds with toasted almonds or sunflower seeds for a different crunch.
• Use lime juice instead of lemon juice in the dressing for a zestier flavor.
• Roast the sweet potatoes ahead of time to save prep time on busy days.

Storage

Store roasted sweet potatoes, cooked quinoa, and chopped vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini dressing in a small container as well. Reheat the quinoa and sweet potatoes gently in the microwave before assembling the bowl. Fresh vegetables and avocado are best added just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other grain instead of quinoa?

Yes, you can substitute quinoa with brown rice, farro, or couscous depending on your preference or what you have on hand.

How do I keep the avocado from browning?

To slow browning, toss avocado slices lightly with lemon or lime juice right after slicing. Adding avocado just before serving also helps maintain its fresh appearance.

Quinoa Buddha Bowl with Roasted Sweet Potatoes and Tahini Dressing Recipe

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★★★★★

4.5 from 147 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Quinoa Buddha Bowl with Sweet Potato is a wholesome, nutrient-packed meal combining tender roasted sweet potatoes, fluffy quinoa, fresh vegetables, and a creamy tahini dressing. Perfect for a healthy lunch or dinner, this recipe balances flavors and textures for a satisfying, plant-based bowl.

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Ingredients

Scale 1x2x3x

Quinoa and Sweet Potatoes

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

Vegetables and Seeds

• 2 cups baby spinach or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 large avocado, sliced
• 1/4 cup red cabbage, thinly sliced
• 2 tablespoons pumpkin seeds

Tahini Dressing

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water, plus more as needed
• 1 teaspoon maple syrup
• 1 small garlic clove, minced
• Salt and black pepper, to taste

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Instructions

1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
2. Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning them halfway through, until they are tender and golden brown.
3. Cook Quinoa: While sweet potatoes roast, combine the rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Remove from heat and keep covered for another 5 minutes, then fluff with a fork.
4. Create Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper until smooth. Add extra water as needed to reach your desired consistency.
5. Assemble Bowls: Divide the cooked quinoa into four serving bowls. Arrange the roasted sweet potatoes, fresh greens, halved cherry tomatoes, diced cucumber, sliced avocado, and thinly sliced red cabbage artfully over the quinoa. Drizzle generously with tahini dressing and sprinkle pumpkin seeds on top.
6. Serve or Store: Serve the bowls immediately for the freshest taste. Alternatively, refrigerate components separately and assemble the bowls just before serving.

Notes

• For extra protein, add chickpeas or your preferred beans to the bowl.
• If you prefer a spicier kick, sprinkle some chili flakes on the roasted sweet potatoes.
• The tahini dressing can be stored in an airtight container in the refrigerator for up to 3 days.
• Make sure to rinse quinoa well before cooking to remove any natural bitterness.
• To keep avocado fresh longer, toss the slices with a little lemon juice before assembling.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Keywords: Quinoa bowl, Sweet potato recipe, Buddha bowl, Healthy vegan meal, Tahini dressing, Roasted vegetables, Plant-based bowl