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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
