Save Pin 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 always enjoy making this bowl when I want a colorful, healthy lunch that fills me up without weighing me down.
Ingredients
- Quinoa: 1 cup quinoa rinsed
- Water: 2 cups
- Sweet potatoes: 2 medium, peeled and cubed
- Olive oil: 1 tablespoon plus 1 tablespoon extra virgin olive oil
- Smoked paprika: 1 teaspoon
- Sea salt: 1/2 teaspoon plus salt to taste
- 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
- 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
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Roast Sweet Potatoes:
- 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.
- Cook Quinoa:
- 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.
- Prepare 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.
- Assemble Bowls:
- Start with a base of greens. Top with a scoop of quinoa roasted sweet potatoes red cabbage cherry tomatoes avocado slices and radishes.
- Finish:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save Pin This recipe always brings my family together. We love sharing these bowls on weekends after our hikes.
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 per serving
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This bowl is as flexible as it is flavorful making it a perfect meal any day of the week.
Recipe FAQs
- → How do I cook the quinoa perfectly?
Rinse quinoa thoroughly before cooking. Simmer in water for about 15 minutes until water is absorbed, then fluff with a fork for light, fluffy grains.
- → What’s the best way to roast sweet potatoes?
Toss cubed sweet potatoes with olive oil, smoked paprika, and salt. Roast at 400°F (200°C) for 25–30 minutes until tender and lightly browned.
- → Can I substitute tahini in the vinaigrette?
You can try almond butter or sunflower seed butter for a similar creamy texture, but tahini provides a distinct nutty flavor.
- → How can I make the vinaigrette thinner if needed?
Add warm water gradually while whisking until you reach desired consistency for drizzling.
- → Are there suggested add-ons for extra protein?
Top with chickpeas or grilled tofu to boost protein content and add variety.