Save to Pinterest A nourishing, vibrant Buddha bowl packed with fluffy quinoa, roasted sweet potatoes, crisp veggies, and a creamy tahini vinaigrette. Perfect for a wholesome lunch or dinner.
I love making this bowl when I need a colorful and nutritious meal that doesn't take too long to prepare. It always feels fresh and satisfying.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups
- Sweet potatoes: 2 medium sweet potatoes, peeled and cubed
- Olive oil: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Sea salt: 1/2 teaspoon
- Baby spinach or mixed greens: 2 cups
- Shredded red cabbage: 1 cup
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Thinly sliced radishes: 1/4 cup
- Tahini: 1/4 cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Warm water: 2 tablespoons plus more if needed
- Extra virgin olive oil: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Garlic clove: 1 small, minced
- Salt and pepper: to taste
- Toasted pumpkin seeds (pepitas): 2 tablespoons
- Chopped fresh parsley: 2 tablespoons
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Toss sweet potato cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet in a single layer. Roast for 2530 minutes flipping halfway until tender and lightly browned.
- Step 3:
- Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Step 4:
- Prepare the tahini vinaigrette: In a bowl, whisk together tahini, lemon juice, maple syrup, warm water, olive oil, mustard, garlic, salt, and pepper until smooth. Add more water for a thinner consistency if desired.
- Step 5:
- To assemble each bowl, start with a base of greens. Top with a scoop of quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes.
- Step 6:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save to Pinterest My family loves gathering around this bowl because it combines many flavors and textures, making each bite exciting and wholesome.
Required Tools
Baking sheet, saucepan with lid, mixing bowls, whisk, chefs knife & cutting board
Allergen Information
Contains sesame (tahini) and possible mustard allergens. Glutenfree as written always check labels on condiments.
Nutritional Information (per serving)
Calories: 420 Total Fat: 19 g Carbohydrates: 56 g Protein: 10 g
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This veggie bowl is a fresh take on plantbased meals sure to please both vegetarians and meat eaters alike.
Recipe FAQs
- → How long does it take to cook the quinoa?
Quinoa cooks in about 15 minutes once the water boils and is then simmered covered until the liquid is absorbed.
- → What is the best way to roast sweet potatoes?
Toss cubed sweet potatoes with olive oil, smoked paprika, and salt, then roast at 400°F for 25–30 minutes, flipping halfway.
- → Can the tahini vinaigrette be adjusted for consistency?
Yes, adding warm water gradually helps thin the vinaigrette to your preferred consistency.
- → What toppings add extra texture to this bowl?
Toasted pumpkin seeds and chopped fresh parsley provide crunch and freshness, enhancing overall mouthfeel.
- → Are substitutions possible for the vegetables?
Absolutely, you can swap in other roasted veggies like cauliflower or carrots depending on preference.