Save 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.
Ingredients
- Grains: 1 cup quinoa rinsed, 2 cups water
- Vegetables: 2 medium sweet potatoes peeled and cubed, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, 2 cups baby spinach or mixed greens, 1 cup shredded red cabbage, 1 cup cherry tomatoes halved, 1 avocado sliced, 1/4 cup thinly sliced radishes
- Tahini Vinaigrette: 1/4 cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 2 tablespoons warm water (plus more if needed), 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1 small garlic clove minced, Salt and pepper to taste
- Toppings: 2 tablespoons toasted pumpkin seeds (pepitas), 2 tablespoons chopped fresh parsley
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 25 30 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 Required Tools
Baking sheet, Saucepan with lid, Mixing bowls, Whisk, Chefs knife & cutting board
Allergen Information
Contains sesame (tahini) and possible mustard allergens. Gluten-free as written always check labels on condiments
Nutritional Information
Calories: 420, Total Fat: 19 g, Carbohydrates: 56 g, Protein: 10 g
Save Recipe FAQs
- → What is the best way to cook quinoa for this bowl?
Rinse quinoa thoroughly before cooking to remove bitterness. Simmer with water for 15 minutes until all water is absorbed, then fluff with a fork for light texture.
- → How can I ensure the sweet potatoes are perfectly roasted?
Cut sweet potatoes into evenly sized cubes, toss with olive oil and smoked paprika, spread in a single layer on a baking sheet, then roast at 400°F for 25-30 minutes, flipping halfway through.
- → What does the tahini vinaigrette taste like?
The vinaigrette offers a creamy, nutty base from tahini balanced by bright lemon juice, sweet maple syrup, and a subtle kick from Dijon mustard and garlic.
- → Can the bowl be customized with other vegetables?
Absolutely. You can swap or add roasted vegetables like cauliflower or carrots, or fresh greens to suit your preference.
- → How should the tahini dressing be stored?
Keep the tahini vinaigrette refrigerated in a sealed container for up to four days. Stir or whisk before use as it may thicken.